Grilled Corn Dogs On Skewers - cooking recipe

Ingredients

2 tablespoons yellow cornmeal
1 (11 1/2 ounce) can pillsbury refrigerated cornbread twists dough
1 tablespoon prepared mustard
8 hot dogs

Preparation

Heat grill. Sprinkle cornmeal on sheet of waxed paper. Unroll dough on cornmeal; press crosswise perforations to seal. Spread dough with mustard.
Separate dough into 8 long dough strips. To make each corn dog, coil 1 dough strip around each hot dog. Insert metal skewer lengthwise through hot dog, securing dough on each end.
When ready to grill, place corn dogs on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 4 to 6 minutes or until golden brown and no longer doughy, turning corn dogs several times.