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Kinko’s Corn Dog Recipe



Corn Dogs are a staple at any circus.

I served this Kinko’s Corn Dog Recipe  with a Honey Mustard Sauce

Prep Time:  10 minutes | Cook Time:   15-17 minutes | Servings:  12

sausages, crescent rolls, pretzel sticks

 

Ingredients

  • 36 Little Smokies sausages
  • 2 packages crescent rolls
  • 36 pretzel sticks

Instructions

  1. Preheat oven to 375 degrees.
  2. Lay out crescent rolls and cut into two equal triangles so you end up with 16 pieces of dough.  Lay one sausage in cut crescent triangle and roll dough around sausage.  Use your hands to smooth and seal the dough and then gently roll between palms to make them look like a corn dog.
  3. Place on ungreased baking sheet.  Repeat with remaining sausages and dough.
  4. Cook for 15-17 minutes or until golden brown.
  5. Let cool  for 10 minutes.  Using a shish kabob skewer, poke into one end of  corn dog.  Remove skewer and replace with a pretzel stick.  Place on serving plate and serve with honey mustard sauce.

Honey Mustard Dipping Sauce

Honey Mustard

  • 8 ounce container of sour cream
  • 1/4 cup Dijon mustard
  • 1/4 cup honey

Whisk all ingredients together until creamy consistency.




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Author:   Category: appetizers, main dishes  Tags: ,  


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