1 spray(s) cooking spray
11 1/2 oz Pillsbury Cornbread Twist(s), or other brand
8 tsp mustard, spicy, brown
8 average fat-free beef and pork hot dog(s)
2 large egg white(s), whisked
1/3 cup(s) seasoned bread crumbs
• Preheat oven to 375ºF. Coat a large baking sheet with cooking spray.
• Unroll cornbread twists and separate into 8 equal pieces using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists). Pinch together the existing perforations between twists to make 8 solid pieces. Roll each piece into a 4- X 5-inch rectangle.
• Spread 1 teaspoon of mustard on each rectangle. Place hot dogs on rectangles, roll up and pinch the ends in to seal.
Place egg whites and bread crumbs in separate shallow dishes. Roll corn dogs first in egg whites, then in bread crumbs, turning to coat. Transfer corn dogs to prepared baking sheet. Bake until golden brown, about 25 minutes.