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Miniature Corn Dogs with Dipping Sauce recipe


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 TBS cold butter
  • 1 egg
  • 3/4 cup milk
  • 24 little hot dogs or cocktail wieners

Dipping Sauce:

  • 1/3 cup honey
  • 1/3 cup coarse grain mustard
  • 1 tsp. dill


  • Preheat oven to 450 degrees
  • Combine flour, baking powder and salt.
  • Add in shortening and butter.
  • Mix with fork until consistency resembles heavy crumbs
  • Beat egg and milk together and stir into flour mixture
  • Form into a soft ball of dough
  • Knead gently on a lightly floured surface and roll out to about inch thickness.
  • Cut with round biscuit cutter making 24 circles
  • Place hot dog in center of each circle and fold to cover.
  • Press edges together
  • Place on greased cookie sheets about 1 inch apart.
  • Bake at 450 degrees for about 10 minutes or until dough is golden
  • Mix sauce ingredients together
  • Serve sauce and hot dogs together whole hot dogs are still warm

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