11 1/2 oz Pillsbury Cornbread Twists, or other brand (I couldn't find these so I used reduced fat crescent rolls)
8 tsp. mustard
8 lowfat beef hot dogs
2 large egg whites, whisked
1/3 cup bread crumbs
Preheat oven to 375 F. Coat a large baking sheet with cooking spray.
Unroll cornbread twists and separate into 8 equal pieces using dough performations as a guide. Pinch together the existing perforations between twists to make 8 solid pieces. Roll each piece into a 4x5 inch rectange. *Using crescent rolls, I started at the wide end and rolled to the pointed end. No rolling, no perforating, no nothing.*
Spread 1 tsp. of mustard on each rectange. Place hot dogs on rectangles, roll up and pinch ends in to seal. (I didn't put mustard on them, but offered as a condiment...."dip" as Riley calls it.)
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.
I served with some Edamame--never had that combination before, but it worked for us. These were even better than we expected...and we are NOT a hot dog eating family. I'm kind of shocked I made them. Everyone needs a little carnie food every now and then!