Low Carb Corn Dog Bites

Low Carb Corn Dog Bites

corn dogs and salsa Delicious “mini” corn dogs are reminiscent of fun times & county fairs… these low-carb corn dog bites are better for you because they are baked and very easy to prepare using the low carb corn muffin mix. Great for freezing to have grab ‘n go breakfasts on the run or to whip out at snack time for big and little “kids”.

These can be made with any kind of hot dog or sausage – like even the little cocktail franks if you want. We made them with both turkey hot dogs and turkey sausages and they were delicious!

Ingredients

Optional

Directions

Cook’s Note: Adding the Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber makes a sweeter more “county fair style” version of the corn dogs you may remember having. They are good!

Preheat oven to 400°. Move oven rack to middle position. Have ready an insulated baking sheet or just use two baking sheets (for placing one under the other to prevent bottom from overbrowning).

In medium size bowl, place all ingredients and stir until well blended. Note: Mix should be like a soft “bread dough”.
muffin mix
If using regular wieners or hot dogs or the same size link sausages, cut each one into 2 or 3 pieces. Normally hot dogs come 10 to a package so if you divide them in half you’ll have 20 larger bites or cut in 3 pieces each for 30 “mini” bites.

Divide the dough, and for each “bite”, use about 2 tablespoons of dough for mini bites and 3 tablespoons of dough for regular-larger bites. Form a ball and flatten dough out to 2” (for mini bites) or about 4” (for regular size bites) on a piece of plastic wrap. Use another piece of plastic wrap to flatten if hands get too “sticky”.

Place a piece of hot dog/sausage in the center of the dough, as shown. Using the plastic wrap, roll the dough around the hot dog piece and gently seal the edges with your fingers. Place each piece 1” apart on baking sheet.
Repeat with all the pieces. Place the corn dog bits in the oven, with the other cookie sheet underneath, and bake for 12-14 minutes until light golden brown.

Cook’s Tip: Spraying the corn dog bites lightly with non-stick cooking oil 5 minutes before removing them from the oven will brown them up evenly, if desired.
Variations:

*Make full size corn dogs, do not cut wieners in half, use ¼ cup of dough for each whole corn dog.
*Add a teaspoon finely chopped veggies, like broccoli, onions, peppers, etc. on top of the dough before “wrapping” the hot dogs.
*Fry an egg or two and make a thin omelet, cut in pieces to place on dough, then wrap the dog up.
*Top the dough with ½ teaspoon mustard or ketchup before baking.
*Top the dough with finely shredded cheddar or Italian cheese before baking

For Reduced Fat Variation:

*Use fat free sour cream.
*Omit butter and use lower fat hot dogs, sausages or franks.

 

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