Corn Dog Nuggets

If you love the taste of corn dogs but don't love the mess from deep fried treats then Corn Dog Nuggets are what you've been waiting for. This hot dog appetizer recipe blends the flavors and textures of traditional corn dogs, but in bite-sized, oven-baked portions that are absolutely delicious.

Use a Mini-Muffin Pan

This recipe works best with a mini-muffin pan as opposed to the standard-sized muffin pan. The key is make these bite-sized and a mini-muffin pan is the perfect size for your corn dog appetizer.

Dice the Hotdogs

There are so many varieties of hot dogs, and the size does vary depending on the brand you buy. But you'll want to dice the hotdogs into equally sized chunks. I like to cut each hotdog into eight pieces, that way each section is big enough to seem like we are biting into a corndog but small enough for several hot dog sections to nestle in to each muffin cup.

Corn Dog Batter

All you need is a small dollop of corn dog batter on top of each hot-dog-filled muffin cup. In the oven, that little dollop will puff up and create the perfect bite-sized burst of corn dog flavor for each hot dog appetizer.

More Appetizers

If you've been a friend of the Crinkled Cookbook for long, you KNOW how much I love to use frozen puff pastry dough. Another example of that is my Brie & Cranberry Bites recipe, those are so such a crowd pleaser! Pork Wonton Stars are another family favorite and a great way to use up leftover ham. Plus, Savory Cheesecake is a yummy option to add to your cracker and veggie tray. Dig in!

The Inspiration

This recipe has been fondly adapted from a well-used recipe card in my mother-in-law Odessa's collection. Her recipe was for traditional, deep fried corn dogs. What a treat. Thank you Grammy.

Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

Recipe

Corn Dog Nuggets

If you love the taste of corn dogs but don't love the guilt from enjoying those deep fried treats then this appetizer is what you've been waiting for. It blends the flavors and textures of traditional corn dogs, but in bite-sized, oven-baked portions that are absolutely delicious. You and your family will love them.

4.98 from 43 votes

Print Rate Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Defrosting Time for Dough: 40 minutes minutes

Servings: 10 people, as an appetizer

Calories: 420kcal

Author: Melinda O'Malley Keckler

Ingredients 

1x2x3x

• 6 hot dogs use your favorite brand
• 1 cup Bisquick
• ¼ cup yellow corn meal
• 1 egg
• ½ cup milk
• 2 teaspoons dry ground mustard
• ¼ teaspoon paprika regular or smoked paprika, either are delicious
• ⅛ teaspoon cayenne pepper
• 1, 17.3 ounce package frozen puff pastry sheets
• 2 sprigs fresh rosemary diced into very small sections, stems removed

Instructions

Defrost

• Remove one puff pastry from the box (save the other one for the next time you make this) and defrost the pastry, it takes about 40 minutes. Dice hot dogs into small bite-sized portions. You'll end up using about 8 sections of hot dog in each mini-baking cup.
• Preheat oven to 400° for a 24-cup mini-muffin baking pan. Spray the muffin cups lightly with Pam or wipe inside each cup with a very small amount of shortening.
• In a small bowl, combine Bisquick, cornmeal, egg, milk and seasonings. Whisk to combine, then allow to set for a few minutes to thicken while you prepare the puff pastry for the baking sheet.

Assemble

• Once pastry is thawed, cut dough into 2 inch squares and press one square into each mini muffin cup - you'll have just enough dough for a 24 mini-cup baking pan.
• Place ½ teaspoon of the Biquick/cornmeal mixture on top of the pastry dough in each mini-baking cup. Then place 6-8 small wedges of diced hot dog on top of the cornmeal mixture, pressing firmly to fit. On top of each cup filled with hot dog pieces, dollop a small amount of additional Bisquick/cornmeal batter (about ¼ teaspoon for each muffin cup).

  Place mini-muffin pan in oven and bake for about 14 minutes.
• Once the top of each muffin cup is golden brown and firm, remove from the oven and immediately sprinkle the entire baking pan with about 2 tablespoon of finely diced fresh rosemary. The heat from the piping hot baking pan will help infuse the rosemary flavor, without making it overwhelming. Allow the rosemary to sit for a minute or two.
• Remove corn dog nuggets from the pan and serve immediately with mustard and ketchup for dipping.

Tried this recipe? Or pin for later.Mention @crinkledcookbook or tag #crinkledcookbook

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 9gFat: 26gSaturated Fat: 7gCholesterol: 30mgSodium: 472mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 60IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

Pin Recipe Share on Facebook