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.