Corn Dogs
10
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Corn dogs are the ultimate summertime "junk" food. Ours cut the calorie content almost in half.
Ingredients
Dough, crescent roll
16 roll(s)
Mustard
8 tsp(s), spicy, brown
Fat free beef and pork hot dog
8 item(s)
Egg whites
2 serving(s), large, whisked
Seasoned breadcrumbs
⅓ cup(s)
Instructions
1
Preheat oven to 375 C (186 F). Coat a large baking sheet with cooking spray.
2
Unroll crescent rolls and separate into 16 equal pieces using dough perforations as a guide. Pinch together the existing perforations between twists to make 8 solid pieces. Roll each piece into a 4 X 5-inch rectangle.
3
Spread 1 teaspoon mustard on each rectangle. Place hot dogs on rectangles, roll up and pinch the ends in to seal.
4
Place egg whites and bread crumbs in separate shallow dishes. Roll corn dogs first in egg whites, then in bread crumbs, turning to coat. Transfer corn dogs to prepared baking sheet. Bake until golden brown, about 25 minutes.
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