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Recipe Summary test

Yield:
8 servings (serving size: 1 corn dog)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

211 calories; calories from fat 28%; fat 6.6g; saturated fat 1.6g; mono fat 2.6g; poly fat 2.3g; protein 11.3g; carbohydrates 25.3g; fiber 0.6g; cholesterol 15mg; iron 1.9mg; sodium 949mg; calcium 8mg.
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