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Little Corn Dogs




Source of Recipe


Marla


List of Ingredients




1 can (11-1/2 oz.) refrigerated cornbread twists

1 pkg. (16 oz.) OSCAR MAYER Little Smokies or Little Wieners

1/2 cup KRAFT Original Barbecue Sauce

1/2 cup TACO BELL HOME ORIGINALS Thick 'N 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 375°F 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 375°F for 12 minutes