Hot Diggity Corn Dogs

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1/4 c low-fat milk; + 2 T
3 tb Sugar
Non-stick cooking spray
1 c All-purpose flour
1/2 ts Salt
6 Hot dogs
1 tb Baking Powder
6 Wooden sticks
1 Egg
3 tb Butter; cut
1 c Yellow cornmeal

Original recipe makes 1



Directions: Combine the flour, cornmeal, sugar, baking powder and salt in a food processor. Pulse 2-3 times to combine. Add the butter and pulse 5-6 times until mixture is crumbly. Add the milk and egg and pulse just until the dough holds together. Remove the dough and place it on a cutting board. Knead about 5-6 times then divide the dough into 6 equal portions. Roll each dough portion into a thin, flat rectangle. Insert a wooden stick mid-point into each hot dog. Place the hot dog lengthwise down one side of a piece of dough and roll up. Smooth the edges with water. Repeat with remaining hot dogs. Refrigerate for 20 minutes. Spray a baking sheet with non-stick spray and place the corn dogs onto the sheet. Bake at 375 for 12 minutes, turning often to promote even browning.

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Calories Per Serving: 2746 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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