Corn Dogs Recipe

Ingredients

6

hot dogs

3

slices (1 oz each) pepper Jack cheese, each cut into 6 strips

1

tablespoon yellow cornmeal

1/2

teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)

1

                        can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)

Preparation

Heat oven to 375°F. Cut slit in each hot dog to within 1/2 inch of ends. Insert 3 cheese strips into each slit.

In glass pie plate, mix cornmeal and taco seasoning mix. Separate dough into 12 breadsticks; press one side of each breadstick into cornmeal mixture. Cornmeal-side out, wrap 2 breadsticks around each hot dog, completely covering hot dog. Place on ungreased cookie sheet.

Bake 13 to 15 minutes or until breadsticks are golden brown.