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Post by Tia on Jul 26, 2005 10:26:40 GMT -5
Corn Dogs
1/4 cup toasted wheat germ, divided 2 tablespoons seasoned breadcrumbs 1 (11.5-ounce) can refrigerated corn bread twists 1 tablespoon all-purpose flour 8 teaspoons prepared mustard 1 (14-ounce) package fat-free turkey-and-beef hot dogs 2 large egg whites
Preheat oven to 375°. Combine 2 tablespoons wheat germ and breadcrumbs in a shallow dish. Set aside.
Unroll dough. Working with 2 dough portions at a time, pinch perforations to seal. Roll dough into a 6 x 3-inch rectangle on a surface sprinkled with 2 tablespoons wheat germ and flour. Spread 1 teaspoon mustard over rectangle. Place 1 hot dog on rectangle. Wrap the dough around hot dog; pinch ends to seal. Repeat procedure with remaining dough, mustard, and hot dogs.
Dip each corn dog in egg whites; dredge in breadcrumb mixture. Place corn dogs on a baking sheet. Bake at 375° for 25 minutes or until golden brown.
Yield: 8 servings (serving size: 1 corn dog)
NUTRITION PER SERVING CALORIES 211(28% from fat); FAT 6.6g (sat 1.6g,mono 2.6g,poly 2.3g); PROTEIN 11.3g; CHOLESTEROL 15mg; CALCIUM 8mg; SODIUM 949mg; FIBER 0.6g; IRON 1.9mg; CARBOHYDRATE 25.3g
Cooking Light, JULY 1999
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