An easy way to make miniature corn dogs by baking cocktail sausages wrapped in cornbread dough.
1 can (11.5 ounce size) refrigerated cornbread twists
1 package (16 ounce size) cocktail sausages
1/2 cup barbecue sauce
1/2 cup chunky salsa
Preheat oven to 375 degrees F.
Unroll the cornbread dough and separate it into strips. Cut each strip in half crosswise. Wrap one strip around one cocktail sausage and pinch the ends of the cornbread strip to seal them so they don't unwrap while baking.
Place the corn dogs, seam side down, on an ungreased cookie sheet. Bake at 375 degrees F for 12 minutes or until golden brown.
Combine the barbecue sauce and salsa and place in a shallow bowl.
You'll most likely have leftover cocktail sausages so heat them as directed on the package and serve with the corn dogs along with the dipping sauce.
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