Every Day with Rachael Ray to go

Mini Corn Dogs

PREP TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES
SERVINGS: 12

INGREDIENTS

DIRECTIONS

Position a rack in the middle of the oven and preheat to 375°. Line a baking sheet with parchment. In a food processor, puree the corn and cream cheese. Add the chives and pulse to combine; refrigerate.
Lightly dust a work surface with cornmeal and spread out the crescent roll dough. Separate the triangles (you should have 16); roll out each a bit larger, then cut each into 3 triangular pieces.
Spread 1 heaping teaspoon of corn mixture onto each piece of dough. Place 1 cocktail frank along the wide end and roll the dough and the frank together toward the tip of the triangle to wrap the frank.
Pour 1 cup cornmeal onto a plate; roll the wrapped dogs in the cornmeal to coat. Place on the prepared baking sheet and bake until golden, about 15 minutes.