Pizza Corn Dog Snacks Recipes

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PIZZA CORN DOG SNACKS

In Camas, Washington, Linda Knopp dresses up frozen corn dogs to create these tasty bite-size treats. Just slice 'em and spread 'em with pizza sauce and other toppings for a fun snack for kids or an easy appetizer for adults.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 30 snacks.

Number Of Ingredients 5



Pizza Corn Dog Snacks image

Steps:

  • Remove stick from each corn dog; cut into 1-in. slices. Place on an ungreased baking sheet. Spread with pizza sauce. Top with olives, mushrooms and cheese. , Bake at 350° for 15-20 minutes or until the cheese is melted and corn dogs are heated through.

Nutrition Facts : Calories 168 calories, Fat 15g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 604mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

1 package (16 ounces) frozen corn dogs, thawed
1/2 cup pizza sauce
3 tablespoons chopped ripe olives
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup shredded part-skim mozzarella cheese

CORN DOGGIES

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 19



Corn Doggies image

Steps:

  • Combine 1 1/2 cups of the flour and all the remaining dry ingredients in a large bowl and mix well. In another bowl, combine the buttermilk, beer, eggs, and water, then mix well and add to the dry ingredients. Divide the batter in half. To first half of the batter, add the Italian parsley, hot cherry peppers, garlic and Parmesan and mix well. To the other half, add the jalapenos, cilantro and dry jack. Combine well.
  • Heat the oil in a heavy-bottomed pot to 375 degrees F. Cut the sausages into thirds and dredge them in the remaining 1 cup flour. Coat the Italian-style sausages in the hot pepper batter and the Spanish-style sausages in the jalapeno batter. Fry the sausages, in batches, until golden, about 4 to 5 minutes. Drain on a paper towel lined plate and serve immediately.

2 1/2 cups all-purpose flour, divided
3 cups cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/2 cups buttermilk
1/2 cup beer
2 eggs
1/2 cup water
1 tablespoon minced Italian parsley leaves
1 tablespoon minced hot cherry peppers
1 tablespoon minced garlic
1 tablespoon grated Parmesan
1 tablespoon minced jalapeno pepper
1 tablespoon finely chopped cilantro leaves
1 tablespoon grated dry jack cheese
4 cups canola oil (or other low-saturated fat oil)
8 Italian-style cooked sausages
8 Spanish-style cooked sausages

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