Mini Corn Dogs

1 cup Gluten Free Pantry French Bread and Pizza Mix

1 cup yellow cornmeal

½ Tbs. baking powder

1 tsp. salt

3 Tbs. cold margarine, cut into small pieces

1 Tbs. vegetable shortening

¾ cup milk

1 package Gluten-Free hot dogs-cut into quarters

In large bowl, stir together French Bread Mix and cornmeal, baking powder and salt. Cut in

margarine and shortening until mixture becomes coarse. Add milk. Stir until mixture forms soft

dough that pulls away from sides of bowl.

Form dough into ball. Sandwich dough between 2 sheets of plastic wrap sprayed with Pam. With

rolling pin, roll into 12” round (about 1/8” thick).

Preheat oven to 450°. With biscuit cutter, cut out as many rounds as possible. Press remaining

dough together and roll out again. Place hot dog piece on each round. Bring sides of dough up

and pinch to seal. Place seam side up, 1 ½ ” apart on ungreased cookie sheet.

Bake 12-15 minutes.

Serve warm with Ketchup and mustard.