Mini Corn Dogs

     These appetizers are the best finger food for a party or to snack on while watching TV.  Forget frying, these are baked.  Exceptionally easy and quick to make, using refrigerated dough.  This makes enough for a crowd and is good hot or room temperature.  As fast as they are to make, they disappear even faster. 


1 14.75 ounce of canned creamed corn
1/3 cup of cream cheese, room temperature
1/2 cup chopped chives
1 cup stoneground yellow cornmeal
  (plus extra for rolling dough)
2 8oz cans crescent roll dough
1 16 oz package cocktail franks

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper. 

In a food processor, puree the corn and cream cheese.  Add the chives and pulse to combine.  Set aside in the refrigerator.

Lightly dust the work surface with cornmeal.  Separate the crescent triangles and roll each out just a bit, then cut each triangle into 3 triangle pieces. 

Spread a teaspoon of the chilled corn mixture on to each triangle, add a cocktail frank to the wide side of the triangle and roll the frank (wide side first) 
Pour 1 cup of the cornmeal into a dish and drop each rolled frank into it, covering the mini-dog completely.  Place on the parchment lined tray.

Bake until golden, about 15 minutes.  Great served with ketchup!