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!
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1 (16.3-ounce) package (8 count) large 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
1/2 cup sour cream
2 tablespoons chili sauce or ketchup
1 tablespoon mustard
Lightly grease large baking sheet; set aside.
Remove biscuit dough from container. Separate into 8 pieces; cut each piece in half. Allow to soften 10-15 minutes at room temperature.
Heat oven to 375°F.
Place egg and water in bowl; beat with whisk until frothy. Set aside.
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)
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.
Bake 15-17 minutes or until golden brown. Remove from baking sheet.
Combine all dip ingredients in small bowl; mix well. Serve with corn dogs.
Make dip up to 1 day ahead. Place in covered container; refrigerate.
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