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Corn Dogs

Yield 8 servings (serving size: 1 corn dog)

Ingredients

  • 1/4 cup toasted wheat germ, divided
  • 2 tablespoons seasoned breadcrumbs
  • 1 (11.5-ounce) can refrigerated corn bread twists
  • 1 tablespoon all-purpose flour
  • 8 teaspoons prepared mustard
  • 1 (14-ounce) package fat-free turkey-and-beef hot dogs
  • 2 large egg whites

Nutrition Information

  • calories 211
  • caloriesfromfat 28 %
  • fat 6.6 g
  • satfat 1.6 g
  • monofat 2.6 g
  • polyfat 2.3 g
  • protein 11.3 g
  • carbohydrate 25.3 g
  • fiber 0.6 g
  • cholesterol 15 mg
  • iron 1.9 mg
  • sodium 949 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine 2 tablespoons wheat germ and breadcrumbs in a shallow dish. Set aside.

  3. Unroll dough. Working with 2 dough portions at a time, pinch perforations to seal. Roll dough into a 6 x 3-inch rectangle on a surface sprinkled with 2 tablespoons wheat germ and flour. Spread 1 teaspoon mustard over rectangle. Place 1 hot dog on rectangle. Wrap the dough around hot dog; pinch ends to seal. Repeat procedure with remaining dough, mustard, and hot dogs.

  4. Dip each corn dog in egg whites; dredge in breadcrumb mixture. Place corn dogs on a baking sheet. Bake at 375° for 25 minutes or until golden brown.