Little Corn Dogs

• 1 can (11-1/2 oz.) refrigerated cornbread twists
• 32 OSCAR MAYER Little Smokies
• 1/2 cup KRAFT Original Barbecue Sauce
• 1/2 cup TACO BELL Thick & Chunky Salsa

1. Preheat oven to 375F.
2. Unroll dough; separate cornbread twists into strips.
3. Cut strips crosswise in half.
4. Wrap each piece around center of 1 Little Smokie; pinch edges to seal.
5. Place, seam sides down, on ungreased baking sheet.
6. Bake 12 minutes or until golden brown.
7. Mix barbecue sauce and salsa.
8. Serve with the Little Smokies.

twists, barbecue sauce, taco

Taken from www.kraftrecipes.com/recipes/little-corn-dogs-52304.aspx (may not work)