Taco Mexi-Dogs

• 1 can (10 Oz.) Tomato Soup
• 1/2 cups Brown Sugar
• 1 jar (12 Oz.) Apricot Jam
• 1/2 cups Italian Salad Dressing
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 1 Tablespoon Worcestershire Sauce
• 1 package Hotdogs, 8 Count
• 8 sticks Cheddar Cheese Sticks
• 1 can (8 Big) Biscuits
• 2 cups Doritos Tortilla Chips, Crushed

1. Preheat oven to 350 degrees F.
2. For the salsa, mix tomato soup, sugar, jam, salad dressing, salt, pepper and worcestershire sauce together.
3. Set aside and chill.
4. Cut the hotdogs lengthwise down the middle, but not all the way through.
5. Place one cheese stick into the cut of each hotdog.
6. Roll biscuit dough out to about 4 inches and wrap the dough around the hotdog and cheese.
7. Brush the biscuit with the apricot salsa, then drop the hotdogs into the crushed chips, coating well.
8. Bake on a cookie sheet at 350 degrees F for 10 to 12 minutes.

tomato soup, brown sugar, italian salad dressing, salt, black pepper, worcestershire sauce, cheddar cheese, doritos tortilla chips

Taken from tastykitchen.com/recipes/main-courses/taco-mexi-dogs/ (may not work)