Kitchen Tested Kitchen Tested Grilled Cheesy Corn Dogs
- 8hot dogs
- 4slices (3/4 oz each) American cheese, each cut into 6 strips
- 1can (8 oz) refrigerated Pillsbury™ Corn Dog Wraps (8 Count)
1Heat gas or charcoal grill for indirect cooking over medium heat (about 350°F). Pat hot dogs dry. Slit hot dogs to within 1/2 inch of ends. Insert 3 strips of cheese into each slit.
2Separate dough into 8 rectangles. Wrap 1 dough rectangle around each hot dog; press dough to seal.
3Place corn dogs, seam-side down, on double thickness of heavy-duty foil sprayed with cooking spray, about 2 inches apart. Place foil on grill over indirect heat; cover. Cook 21 to 25 minutes or until golden brown.