- 2 tablespoons yellow cornmeal
- 1 pkg (11.5 oz each) refrigerated cornbread twists
- 1 pkg (12 oz each) Hebrew National® Beef Franks (7 franks)
- 2 tablespoons Concord grape jelly
- 1/2 cup Hunt's® Tomato Ketchup
|Serving Size||7 servings (1 corn dog each)|
- Preheat oven to 375°F. Sprinkle cornmeal on large cutting board. Unroll dough on cornmeal; separate dough into 8 long strips.
- Make each corn dog: Press dough together at perforations and flatten slightly. Spiral wrap 1 dough strip around each frank. Place on ungreased baking pan so both ends of dough are under franks. Discard remaining dough strip or bake with wrapped franks and use for dipping into sauce. Bake 13 to 15 minutes or until golden brown.
- Place jelly in small microwave-safe bowl. Microwave on HIGH 15 to 20 seconds or until jelly melts. Stir in ketchup; mix well. Serve with corn dogs for dipping.
|Amount per Serving|
|% Daily Value*|
|Total fat||21 g||32%|
|Saturated fat||8 g||38%|
|Dietary fiber||0 g||0%|
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I love this recipe. Hebrew National hot dogs are delicious!
Lot's of fun for kids.
This is a PERFECT recipe to let the kids handle. While babysitting my nephews, I let my oldest nephew and my daughter "make" these for lunch. They loved the process and kept asking to make more. So easy for them and they loved telling everyone "THEY" had cooked. I wasn't able to find refrigerated cornbread twists; we used refrigerated bread sticks. The bread sticks were pretty doughy, so I cut each in half and then stretched them a bit to fit around the dogs. My mom loved the flavor of the Hebrew National dogs - it was her first time eating that brand and she couldn't believe the flavor; I'm with her... splurge on these! As for the sauce, that was the one part no one really liked; my nephew said it tasted like his school's barbecue sauce. We ended up using mustard, ketchup, and relish as dipping sauces. We prepared two packages of "crazy dogs" and there weren't ANY left after lunch.