Mini Corn Dogs With Honey-Mustard Sauce
Source of Recipe
Internet
List of Ingredients
1 2/3 cups all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons cold margarine or butter, cut up
1 tablespoon shortening
3/4 cup milk
24 miniature hot dogs (about 12 ounces), patted dry
Honey-Mustard Sauce (below)
1. In large bowl, combine flour, cornmeal, baking powder, and salt. With pastry
blender or two knives used scissor-fashion, cut in margarine or butter, and
shortening until mixture resembles coarse crumbs. With spoon, stir in milk until
mixture forms a soft dough that leaves side of bowl.
2. Turn dough onto lightly floured surface; knead gently to mix thoroughly. With
floured hands, pat dough into 7" by 5" rectangle. With floured rolling pin, roll
dough into 14" by 9" rectangle.
3. Preheat oven to 450 degrees F. With floured 2 1/4-inch round biscuit cutter, cut
out 24 dough rounds, rerolling trimmings.
4. Place 1 hot dog on a dough round. Bring sides of dough up around hot dog; pinch
in center to seal. Place wrapped hot dog, seam side up, on cookie sheet. Repeat
with remaining dough rounds and hot dogs. Bake 10 to 12 minutes until biscuits
are golden.
5. Meanwhile, prepare Honey-Mustard Sauce. Serve corn dogs with sauce.
Honey-Mustard Sauce: In small bowl, with spoon, stir 1/3 cup honey, 1/3 cup
prepared mustard, and 1 tablespoon light molasses until blended. Makes about
2/3 cup sauce.
Recipe
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