Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
4
slices precooked bacon
4
hot dogs, bun-length size
1
tablespoon yellow cornmeal
4
wooden skewers
Dippers, if desired (spicy ketchup, barbecue sauce, honey mustard)
Preparation
Heat oven to 375°F.
Unroll dough, and cut into fourths. Cut 2 slices of bacon in half. Cut 4-inch slit lengthwise in each hot dog. Stuff 1 bacon slice half into each slit.
Place 1 hot dog on long end of each rectangle. Roll up; pinching seams to seal.
Chop remaining 2 slices bacon. Top each corn dog with about 1 teaspoon chopped bacon, pressing gently into dough, and roll in cornmeal. Place seam side down on ungreased cookie sheet. Bake 13 to 15 minutes or until lightly golden brown.
Insert wooden skewer into each corn dog, and serve immediately with dippers.
