RECIPE TITLE "Corn
Source: Cooking Light magazine,
Courtesy of: Cooking.com
1/4 cup toasted wheat germ, divided
2 tablespoons seasoned bread crumbs
1 (11.5-ounce) can refrigerated corn bread twists
1 tablespoon all-purpose flour
8 teaspoons prepared mustard
1 (14-ounce) package fat-free turkey-and-beef hot dogs
2 large egg whites
Preheat oven to 375 degrees F. Combine 2 tablespoons wheat germ
and breadcrumbs in a shallow dish. Set aside.
Unroll dough. Working with 2 dough portions at a time, pinch perforations
to seal. Roll dough into a 6 x 3-inch rectangle on a surface sprinkled
with 2 tablespoons wheat germ and flour. Spread 1 teaspoon mustard
over rectangle. Place 1 hot dog on rectangle. Wrap the dough around
hot dog; pinch ends to seal. Repeat procedure with remaining dough,
mustard, and hot dogs.
Dip each corn dog in egg whites; dredge in breadcrumb mixture.
Place corn dogs on a baking sheet. Bake at 375 degrees F for 25
minutes or until golden brown.
Serving size = 1 corn dog
Recipe reprinted by permission of Cooking Light magazine. All rights
| Nutrition Facts
Yield: 8 servings
Facts per Serving
Calories: 211 Fat: 7g Carbohydrates: 25g
Cholesterol: 15mg Sodium: 949mg Protein: 11g
Fiber: 1g % Cal. from Fat: 30% % Cal. from Carbs: 47%
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