Two boxes of corn dogs were a part of our Angel Food Ministries order last month. I took a chance and cooked them for the kids and lo and behold they actually likes them! Will wonders never cease!
Although corn dogs are pretty cheap in the store, I’m trying to make as many things as possible from scratch, so this recipe really is timely.
Ingredients:
- 8 hot dogs8 wooden craft sticks
- 1 package (about 16 ounces) refrigerated grand-size corn biscuits
- 1/3 cup French’s Classic Yellow Mustard
- 8 slices American cheese, cut in half
Preparation:
- Preheat oven to 350 degrees (F). Insert 1 wooden craft stick halfway into each hot dog; set aside.
- Separate biscuits. On floured board, press or roll each biscuit into a 7×4 inch oval. Spread 2 teaspoons mustard lengthwise down center of each biscuit. Top each with 2 pieces of cheese. Place hot dog in center of biscuit. Fold top of dough over end of hot dog. Fold sides towards center enclosing hot dog. Pinch edges to seal.
- Place corn dogs, seam-side down, on greased baking sheet. Bake 20 to 25 minutes or until golden brown. Cool slightly before serving.
Make 8 servings
Tip: Corn dogs may be made without wooden craft sticks
Prep Time: 15 minutes
Cook Time: 20 minutes
photo credit: joshuaheller
