Corn Dogs

Yield: 8 servings (serving size: 1 corn dog)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 28%
  • Fat: 6.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 11.3g
  • Carbohydrate: 25.3g
  • Fiber: 0.6g
  • Cholesterol: 15mg
  • Iron: 1.9mg
  • Sodium: 949mg
  • Calcium: 8mg


  • 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


  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.
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