Corn Dogs

• 1/4 cup toasted wheat germ, divided
• 2 tablespoons seasoned breadcrumbs
• 1 (11.5-ounce) can refrigerated corn bread twists
• 1 tablespoon all-purpose flour
• 8 teaspoons prepared mustard
• 1 (14-ounce) package fat-free turkey-and-beef hot dogs
• 2 large egg whites

1. Preheat oven to 375u0b0.
2. Combine 2 tablespoons wheat germ and breadcrumbs in a shallow dish. Set aside.
3. Unroll dough. Working with 2 dough portions at a time, pinch perforations to seal. Roll dough into a 6 x 3-inch rectangle on a surface sprinkled with 2 tablespoons wheat germ and flour. Spread 1 teaspoon mustard over rectangle. Place 1 hot dog on rectangle. Wrap the dough around hot dog; pinch ends to seal. Repeat procedure with remaining dough, mustard, and hot dogs.
4. Dip each corn dog in egg whites; dredge in breadcrumb mixture. Place corn dogs on a baking sheet. Bake at 375u0b0 for 25 minutes or until golden brown.

toasted wheat germ, breadcrumbs, bread twists, flour, mustard, egg whites

Taken from www.myrecipes.com/recipe/corn-dogs-0 (may not work)