Baked corn dogs

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Who says that corn dogs have to be fried to be delicious? I have a little secret to share with you - I almost never fry my corn dogs. It's so much easier to bake the corn dogs, but it doesn't work to use a batter for this method because it would be too messy. The recipe below uses refrigerated dough, creating a mixture between a pig in a blanket and a corn dog.
These baked corn dogs really couldn't be easier to make. I like using the crescent dinner rolls because they have a nice flaky crust that also stays together as you eat it. If you want to turn this into an appetizer plate to serve a crowd, simply cut the baked corn dogs into four pieces.
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Cooktop Cove
Baked corn dogs
8
15 minutes
15 minutes
30 minutes
1 (8-ounce) can Pillsbury refrigerated crescent dinner rolls
1 tablespoon ketchup
1 tablespoon mustard
8 hot dogs
Preheat the oven to 375 degrees F.
Unroll the crescent rolls into 8 individual triangles. Place a dollop of ketchup and mustard in the middle of each triangle.
Add a hot dog to the bottom of the triangle and roll it up in the dough until it is mostly covered.
Bake for 15 minutes, until the dough is golden brown.
Pro-tip: Serve with Nacho Cheese
Pro-tip: If using full size hot dogs, use only half hot dog
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