Veggie Corn Dogs

Veggie Corn Dogs

8 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  J.D.

“The serving size all depends on the number of refrigerator biscuits used, so I just chose 4! These are quick and easy. They are also a nice 'comfort food' that kids really enjoy!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Wrap a biscuit around each hot dog, pinching the dough at the end to seal.
  3. Bake until golden brown, about 10 minutes.

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Reviews (8)

Rate This Recipe


This was fun for the kids to do and they loved eating them too. I used beef hot dogs. You have to use the grand size biscuit. The dough must be flattened out a bit first. Even my four year old could handle this. For added texture and flavor, I rolled the wrapped dogs in corn meal. Very good.



Kids LOVED these. I used low fat wheat biscuts and organic nitrate free dogs. Make sure to flatten the biscuts really well and make them into an elongated oval shape, that way the biscut will cook through and it will fit the length of the dog. On ones that I didn't flatten enough into the elongated oval shape, the dough didn't bake all the way through. Perfect on the ones I pounded thinner though :)



Much more flavour than regular veggie corn dogs!

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Amount Per Serving (4 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 32.1 g
  • 10%
  • Protein
  • 14.2 g
  • 28%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 839 mg
  • 34%

Based on a 2,000 calorie diet



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Corn Dogs


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Corn Dog Casserole