Master and Commander
Posts: 1431
| Subject: Try these on the fourth
If you don't like em don't blame me!
Baked Mini Corn DogsRecipe courtesy Food Network Magazine
RECIPE COMMENTS & REVIEWS(6) Cook Time15 min
Level
Easy
Yield
18 mini corn dogs
CloseTimes:Prep15 min Inactive Prep1 hr 0 min Cook15 min Total:1 hr 30 min Recipe Tools:
Print Recipe
Get Card
Save Recipe
xSelect a Card Size
CARD3x5 card CARD4x6 card xAdd To My Recipe Box
Add To
Select Folder: All My Recipes Or Create New Folder
Please limit to 20 characters
Adding Recipe
Add Or Do Not Add
Success
This recipe was added to your Folder_Name folder.
Do not show this message again
Close
xAdd To My Recipe Box
Please sign in to add this recipe to your Recipe Box.
Sign In or Create your Recipe Box
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
|
Try these on the fourth
