Jalapeño Pepper Crescent Corn Dogs
INGREDIENTS:
8 hot dogs
4 slices (1 oz each) pepper Jack cheese, cut each into 6 strips
1 tablespoon yellow cornmeal
1/2 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

DIRECTIONS:
Slit hot dogs to within 1/2 inch of ends; insert 3 strips cheese into each
  slit. In ungreased glass pie plate, mix cornmeal and taco seasoning
  mix. Separate dough into 8 triangles; press one side of each triangle
  into cornmeal mixture. Wrap dough triangles around each hot dog,
  cornmeal side down. Place on ungreased cookie sheet, cheese side
  up.
Bake at 375°F 12 to 15 minutes.

Nutritional Information:
1 Serving (1 Sandwich)Calories 300
Calories from Fat 200
Total Fat 22g
Saturated Fat 9g
Trans Fat 2g
Cholesterol 35mg
Sodium 960mg
Total Carbohydrate 17g
Dietary Fiber 0g
Sugars 6g
Protein 9g
 

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