Mini Corn Dogs Greg Lofts   From Every Day with Rachael Ray November 2007 MAKES FOUR DOZEN Prep Time: 30 min Bake Time: 15 min One 14.75-ounce can creamed corn, drained 1/3 cup cream cheese 1/2 cup chopped or snipped chives 1 cup stoneground yellow cornmeal, plus more for dusting Two 8-ounce cans crescent roll dough One 16-ounce package cocktail franks 1. Position a rack in the middle of the oven and preheat to 375°. Line a baking sheet with parchment. In a food processor, puree the corn and cream cheese. Add the chives and pulse to combine; refrigerate. 2. Lightly dust a work surface with cornmeal and spread out the crescent roll dough. Separate the triangles (you should have 16); roll out each a bit larger, then cut each into 3 triangular pieces. 3. Spread 1 heaping teaspoon of corn mixture onto each piece of dough. Place 1 cocktail frank along the wide end and roll the dough and the frank together toward the tip of the triangle to wrap the frank. 4. Pour 1 cup cornmeal onto a plate; roll the wrapped dogs in the cornmeal to coat. Place on the prepared baking sheet and bake until golden, about 15 minutes.

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