Baked Mini Corn Dogs

Total Time:
1 hr 30 min
Prep:
15 min
Inactive:
1 hr
Cook:
15 min

Yield:
18 mini corn dogs
Level:
Easy

Ingredients
  • 1 cup reduced-fat milk
  • 1 package active dry yeast
  • 2 tablespoons extra-virgin olive oil, plus more for greasing
  • 2 tablespoons packed light brown sugar
  • 1 cup fine yellow cornmeal
  • 1 1/4 cups all-purpose flour, plus more for dusting and kneading
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper or paprika
  • 9 reduced-fat hot dogs, halved crosswise
  • 1 large egg, beaten
  • 1 tablespoon black sesame seeds (optional)
Directions

Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.

Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.

Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.

Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

Per serving (2 reduced-fat beef corn dogs):

Calories 265; Fat 11 g (Sat. 4 g; Mono. 2.5 g; Poly. 0.5 g); Cholesterol 27 mg; Sodium 825 mg; Carbohydrate 31 g; Fiber 3 g; Protein 10 g

Photograph by Kate Sears


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    This recipe is featured in:

    Healthy Appetizer Recipes