We just returned from a peaceful three-day weekend at a friend’s home outside San Antonio. The drive back on Monday was tense — we passed through towns with tornado warnings and tried to avoid hail the size of golf balls. When we arrived home, there was a large pond across from our house from all the rain. Despite the nerves, I’m grateful for every drop.
On top of dodging storms, I battled motion sickness. Lately any time I sit in the back seat I quickly feel queasy, and this time the nausea lingered into Tuesday. All I wanted was to sleep; I kept telling my husband how sick I felt. Olivia went down for a two-hour nap, which is usually my window to test recipes or answer emails. As soon as she slept, I fell into a deep nap, too. I’m feeling better now and hoping it was just a brief bug.
Dinner was approaching and I’d been wanting to make baked corn dogs for a while — an easy, family-friendly meal. When you’re not feeling great but still need to feed everyone, quick recipes like this are lifesavers.
ENJOY ~ Meagan
Baked corn dogs
8 corn dogs
5 minutes
16 minutes
21 minutes
Ingredients
- 1 8-ounce container crescent rolls
- 4 hot dog wieners
- 1 sandwich slice cheddar cheese
- 1 egg white
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the crescent dough and separate into 8 triangles. Cut each hot dog in half and insert a wooden stick into the center of each piece if desired. Cut the cheese slice into 8 thin pieces by slicing lengthwise into four strips and then cutting each strip in half.
- Place a wiener half and one piece of cheese on the wider end of each triangle. Roll the dough around the wiener and place seam-side down on a baking sheet. Repeat for all 8 corn dogs.
- Brush the tops lightly with egg white to encourage a golden finish.
- Bake for 16–17 minutes, until the dough is set and golden brown.
*You can make these without the wooden sticks if you prefer.
Did you make this recipe?
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