Get your state fair fix any time of year with Double-Bacon Crescent Corn Dogs! Baking instead of frying helps lighten up a normally indulgent snack, but bacon stuffed inside and coating the outside will satisfy your savory cravings. Corn dogs are a welcome treat at children’s parties and tailgates alike.
- 1 8-ounce can refrigerated seamless dough sheet, such as Pillsbury™ Crescent Recipe Creations™
- 4 slices precooked bacon
- 4 hot dogs, bun-length size
- 1 Tablespoon yellow cornmeal
- 4 wooden skewers
- Dippers such as spicy ketchup, barbecue sauce, or honey mustard, if desired
Preheat the oven to 375 degrees F.
Unroll the dough, and cut into fourths. Cut 2 slices of the bacon in half. Cut a 4-inch slit lengthwise in each hot dog. Stuff 1 bacon slice half into each slit.
Place a hot dog on the long end of each rectangle. Roll up, pinching the seams to seal.
Chop the remaining 2 slices of bacon. Top each corn dog with about 1 teaspoon chopped bacon, pressing gently into the dough, and then roll in the cornmeal. Place seam-side down on an ungreased cookie sheet. Bake until lightly golden brown, 13 to 15 minutes.
Insert a wooden skewer into each corn dog, and serve immediately with dippers.