Mini Baked Corn Dogs

1. 1

   Lightly grease large baking sheet; set aside.

2. 2

   Remove biscuit dough from container.

3. 3

   Separate into 8 pieces; cut each piece in half.

4. 4

   Allow to soften 10-15 minutes at room temperature.

5. 5

   Heat oven to 375F.

6. 6

   Place egg and water in bowl; beat with whisk until frothy.

7. 7

   Set aside.

8. 8

   Press each dough piece to 3-inch circle.

9. 9

   Wrap 1 piece of cheese around 1 piece of hot dog.

10. 10

    Place on upper third of flattened dough.

11. 11

    Bring up bottom edge of dough over hot dog; tuck in sides and roll dough completely around cheese and hot dog.

12. 12

    Roll filled dough in your hands to smooth out all seams and seal securely.

13. 13

    Place onto prepared baking sheet.

14. 14

    Brush each with egg mixture; sprinkle with cornmeal.

15. 15

    Bake 15-17 minutes or until golden brown.

16. 16

    Remove from baking sheet.

17. 17

    Combine all dip ingredients in small bowl; mix well.

18. 18

    Serve with corn dogs.

* Per serving · 4 servings · Values may vary.

No additional tips available.