The addition of cornmeal to the biscuit mixture gives a nice change of pace to these spiral-wrapped hot dogs. "Kids love dipping them in ketchup and mustard," Katie comments.
- 2 cups Buttermilk Biscuit Mix
- 2 tablespoons cornmeal
- 7 tablespoons water
- 10 hot dogs
- In a bowl, combine biscuit mix, cornmeal and water just until moistened. Turn onto a lightly floured surface; knead 5 times. Roll out into a 10-in. square; cut into 10 strips. Starting at one end, wrap each strip in a spiral around a hot dog; pinch ends. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Yield: 10 servings.
Originally published as Pigs in Blankets in Quick Cooking January/February 2000, p43
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