Prep 15 mins
Cook 25 mins
From WW site.
- 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
- Preheat oven to 375 degrees.
- Coat a large baking sheet with cooking spray.
- 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).
- Pinch together the existing perforations between thumbs to make 8 polid pieces.
- Roll each pieces into a 4x5" rectangle.
- Spread 1 t. of mustard on each rectangle.
- Place hot dogs on rectangles, roll up and pinch the ends in a seal.
- Place egg whites and breadcrumbs in separate shallow dishes.
- Roll corn dogs first in egg whites, then in breadcrumbs, turning to coat.
- Transfer corn dogs to prepared baking sheet.
- Bake until golden brown, about 25 minutes.
I made this last night, and they were a hit! I think they discontinued the cornbread twists, so I used refrigerated reduced fat crescent rolls in the same way. With the seasoning, they still tasted great!
I haven't actually made this but hope to in the near future. I did however look up the ingredients missing nutritional facts and thought I would share them in case they help someone else. Using Oscar Meyere light beef franks which have 90 calories each, the grand total for one corndog with the breading would be 186 calories, 13 carbs, 9 grams of protein, but sadly no fiber. Gosh...that's not bad at all if you serve it with some high fiber beans or veggies. I need to make these! Thanks for sharing.
I loved these. I used fat free beef hot dogs. I normally buy ball park turkey dogs but decided to try beef instead. They turned out GREAT. Will def. be making these again.