Mini Baked Corn Dogs

Mini Baked Corn Dogs
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Serve these biscuit wrapped hot dogs right from the oven with the zesty dip for a half-time appetizer. Double the recipe if you're serving a crowd!
30 min
Prep Time
55 min
Total Time
16 servings

Ingredients

Corn Dogs

1 (16.3-ounce) package large (8 count)
refrigerator buttermilk biscuits
1
large Land O Lakes® Egg
1 tablespoon
water
8 (3/4-ounce) slices
Land O Lakes® Deli American, each cut in half
6
hot dogs, cut into thirds
1/4 cup
yellow cornmeal

Dip

1/2 cup
sour cream
2 tablespoons
chili sauce or ketchup
1 tablespoon
mustard

Directions

  1. Lightly grease large baking sheet; set aside.
  2. Remove biscuit dough from container. Separate into 8 pieces; cut each piece in half. Allow to soften 10-15 minutes at room temperature.
  3. Heat oven to 375°F.
  4. Place egg and water in bowl; beat with whisk until frothy. Set aside.
  5. Press each dough piece to 3-inch circle. Wrap 1 piece of cheese around 1 piece of hot dog. Place on upper third of flattened dough. Bring up bottom edge of dough over hot dog; tuck in sides and roll dough completely around cheese and hot dog. (You will end up with 2 extra hot dog pieces)
  6. Roll filled dough in your hands to smooth out all seams and seal securely. Place onto prepared baking sheet. Brush each with egg mixture; sprinkle with cornmeal.
  7. Bake 15-17 minutes or until golden brown. Remove from baking sheet.
  8. Combine all dip ingredients in small bowl; mix well. Serve with corn dogs.

Recipe Tips

Make dip up to 1 day ahead. Place in covered container; refrigerate.

Nutrition Facts (1 serving)

Calories
220
Cholesterol
40mg
Carbohydrates
15g
Protein
7g
Fat
14g
Sodium
670mg
Dietary Fiber
1g

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