Corn Dog Twists
Baked corn dog twists wrapped in cornbread dough, brushed with melted butter and sprinkled with Parmesan. Kid-approved, oven-ready in 25 minutes, and zero deep frying.
YIELD
8 servingsPREP
10 minCOOK
15 minREADY
25 minKids go absolutely wild for these. Hot dogs on a stick get wrapped in spirals of cornbread dough, brushed with melted butter, and dusted with Parmesan before baking until the outside turns golden and flaky.
No deep fryer, no splattering oil, no mess. Just a cookie sheet and 15 minutes in the oven.
The twist shape means more crunchy cornbread surface area per bite, which is honestly the whole point of a corn dog anyway. Set out some mustard and ketchup and watch the plate empty in minutes.
Kitchen Tips
- Tuck the dough ends under the hot dog so they don’t unravel during baking.
- Wooden popsicle sticks or sturdy skewers both work. Just make sure they’re pushed in securely so the whole thing holds together.
- Brush with butter before baking, not after. The fat helps the Parmesan stick and the crust brown evenly.
- These reheat well in a toaster oven. Microwave makes them soggy, so skip it.
Ingredients
Directions
Securely insert a wooden stick into each hot dog.
Unroll dough into one long sheet and seal center perforations.
Separate dough into 8 long strips (2 twists each).
Wrap each long strip around a hot dog.
Place on ungreased cookie sheet with ends of dough tucked under hot dog.
Brush dough with margarine and sprinkle with parmesan Cheese.
Bake at 375 for 12 to 16 minutes or until Pilsbury Cornbread Twists are light golden brown.
Makes 8 Corn Dog Twists.
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