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    Little Corn Dogs


    Source of Recipe


    unknown

    List of Ingredients




    1 can refrigerated cornbread twists
    1 package Little Smokies sausages
    1/2 cup barbecue sauce
    1/2 cup thick and chunky salsa

    Recipe



    Unroll dough; separate cornbread twists into strips. Cut strips crosswise in half. Wrap each piece around center of 1 Little Smokie, pinching edges to seal. Place, seam-sides down, on ungreased cookie sheet. Bake at 375ºF for 12 minutes or until golden brown. Heat remaining Little Smokies as directed on package. Mix barbecue sauce and salsa; serve as a dipping sauce for Little Corn Dogs and remaining Little Smokies. TO Make Ahead: Prepare and bake as directed. Wrap securely; freeze. When ready to serve, bake, uncovered, at 375ºF for 12 minutes.

 

 

 

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