 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
From WW site. Ingredients:
1 dash cooking spray (1 spritz) |
11 1/2 ounces pillsbury cornbread twists |
8 teaspoons spicy brown mustard |
8 fat free beef and pork hot dogs |
2 large egg whites, whisked |
1/3 cup seasoned dry bread crumb |
Directions:
1. Preheat oven to 375 degrees.
2. Coat a large baking sheet with cooking spray.
3. Unroll cornbread twists and separate into 8 equal parts using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists).
4. Pinch together the existing perforations between thumbs to make 8 polid pieces.
5. Roll each pieces into a 4x5 rectangle.
6. Spread 1 t. of mustard on each rectangle.
7. Place hot dogs on rectangles, roll up and pinch the ends in a seal.
8. Place egg whites and breadcrumbs in separate shallow dishes.
9. Roll corn dogs first in egg whites, then in breadcrumbs, turning to coat.
10. Transfer corn dogs to prepared baking sheet.
11. Bake until golden brown, about 25 minutes.
|
|