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Ingredients
- 4 hot dogs
- 1 (11 1/2 ounce) package refrigerated cornbread twists dough
- 4 pretzel sticks
- 2 tablespoons milk
- 1 cup crushed corn flakes
Method
- Preheat oven to 375.
- Cut hot dogs in half crosswise.
- Carefully break pretzel rods in half crosswise.
- Push broken end of pretzel half about one inch into cut side of hot dog.
- Separate the corn bread strips at perforations, making 16 strips.
- Using two strips for each hot dog, wrap strips around each to completely cover hot dogs.
- Brush corn bread with milk.
- Roll in crushed cornflakes to coat.
- Place "chicken" legs on a cookie sheet.
- Bake at 375 for 13-15 minutes, or until corn bread is golden brown.
