Mini Corn Dogs Recipes By: Greg Lofts

Ingredients:

* One 14.75-ounce can creamed corn, drained
* 1/3 cup cream cheese
* 1/2 cup chopped or snipped chives
* 1 cup stoneground yellow cornmeal, plus more for dusting
* Two 8-ounce cans crescent roll dough
* One 16-ounce package cocktail franks

Directions:

1.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.
2.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.
3.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.
4.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.