 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
For fun flavor, try this snack of cornmeal dough around mini hot dogs with a tangy dipping sauce. Ingredients:
1-2/3 cups king arthur unbleached all-purpose flour |
1/3 cup cornmeal |
3 teaspoons baking powder |
1 teaspoon salt |
3 tablespoons cold butter |
1 tablespoon shortening |
1 egg |
3/4 cup 2% milk |
24 miniature hot dogs |
honey mustard sauce: |
1/3 cup honey |
1/3 cup prepared mustard |
1 tablespoon molasses |
Directions:
1. In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms.
2. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets.
3. Bake at 450° for 10-12 minutes or until golden brown. In an small bowl, combine the sauce ingredients. Serve with corn dogs. Yield: 2 dozen.
|
|