Mini Corn Dogs

Mini Corn Dogs
  • Cook Time
  • Prep Time
  • 12Servings


  • 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


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.

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.

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.

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.