Corn Dogs

recipe

Yield:

8 servings (serving size: 1 corn dog)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 375°.

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

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.

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.

Note:

July 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note