Corn Dogs

We couldn't find corn bread twists so we used garlic bread ones without using the garlic spread and added corn meal to the bread crumb mixture.

1/4 cup toasted wheat germ, divided
2 tablespoons seasoned breadcrumbs
1 (11.5-ounce) can refrigerated corn bread twists
1 tablespoon all-purpose flour
8 teaspoons prepared mustard
1 (14-ounce) package fat-free turkey-and-beef hot dogs
2 large egg whites

Preheat oven to 375°.
Combine 2 tablespoons wheat germ and breadcrumbs in a shallow dish. Set aside.
Unroll dough. Working with 2 dough portions at a time, pinch perforations to seal. Roll dough into a 6 x 3-inch rectangle on a surface sprinkled with 2 tablespoons wheat germ and flour. Spread 1 teaspoon mustard over rectangle. Place 1 hot dog on rectangle. Wrap the dough around hot dog; pinch ends to seal. Repeat procedure with remaining dough, mustard, and hot dogs.
Dip each corn dog in egg whites; dredge in breadcrumb mixture. Place corn dogs on a baking sheet. Bake at 375° for 25 minutes or until golden brown.
Yield: 8 servings (serving size: 1 corn dog)

NUTRITION PER SERVING
CALORIES 211(28% from fat); FAT 6.6g (sat 1.6g,mono 2.6g,poly 2.3g); PROTEIN 11.3g; CHOLESTEROL 15mg; CALCIUM 8mg; SODIUM 949mg; FIBER 0.6g; IRON 1.9mg; CARBOHYDRATE 25.3g
Cooking Light, JULY 1999