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Mini Corn Dogs

November 2007
Mini Corn Dogs

by 2 people

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Makes: 12 servings

Prep: 30 mins

Bake: 15 mins

  • 1 14 3/4 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
  • 2 8 ounce cans  crescent roll dough
  • 1 16 ounce package  cocktail franks
  1. Position a rack in the middle of the oven and preheat to 375 degrees . 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.