Cheesy Pigs in Blankets

• 12 all-beef hot dogs, bigger than bun size
• 4 ounces monterey jack cheese or 4 ounces cheddar cheese
• 1 (11 ounce) container refrigerated breadstick dough
• 14 cup sweet pickle relish, patted dry
• 2 tablespoons spicy brown mustard
• 4 teaspoons yellow cornmeal
• 1 tablespoon fresh parsley, chopped
• ketchup (optional)
• hot pepper sauce (optional)
• mustard (optional)

1. Preheat oven to 375 degrees F.
2. Coat baking sheet with cooking spray.
3. Cut 1/4-inch deep slit down center of each hot dog, leaving 1/2-inch uncut at each end.
4. Cut cheese into 1/4x1/8-inch matchstick pieces; tuck into slits in hot dogs.
5. On lightly floured surface, unroll breadstick dough in one piece.
6. Mix relish and mustard; spread evenly over dough.
7. Using knife, cut along perforations in dough; roll 1 dough strip, mustard side down, around each hot dog.
8. Place on baking sheet.
9. Sprinkle with cornmeal and parsley.
10. Bake until breadsticks are golden and cheese is melted, about 15 minutes.
11. If desired, serve hot dogs with ketchup, mixed with a few drops pepper sauce and mustard.

cheese, sweet pickle relish, brown mustard, yellow cornmeal, fresh parsley, ketchup, pepper sauce

Taken from www.food.com/recipe/cheesy-pigs-in-blankets-367406 (may not work)