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You won’t believe how easy these are to make, and they’re so much healthier too! No deep frying necessary here.
Tags:Vegan Corndogs On A Stick Recipe,corndogs recipe,everydaydish,health food,healthy corndogs,Vegan Corndogs,corndog,vegan,vegetarian,veggie
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Hi! I’m Julie Hasson, and you’re watching EDTV. Today, we’re making baked corndogs. Now, these are a much healthier version and they’re delicious too. They’re great to make with kids, they’re fun for parties, and the best part is you can make all the components from scratch.
Now, we’re going to start off with pizza dough. Now this pizza dough recipe is one of my favorites because it only takes an hour to rise and it will last in the refrigerator for five days. So it’s great. But if you don’t want to make your own pizza dough or you don’t have time, you can go to your local pizzeria and see if they’ll sell you a piece of dough because oftentimes, they will. So that’s the dough.
Now, we are using homemade sausages because they’re fantastic. We have a couple of recipes on our website. You could use the Italian sausage recipe, this is actually smoky version from the membership site, but you could also use store bought veggie hotdogs. They work right too. So all we’re going to do now is we have our dough which is right here, and I’ve rolled out a little piece and you want it really thin because it’s going to rise around the corndog and you don’t want it too thick. So we’ve got our sausage and we’re going to set it right on that piece of dough and we’re going to roll at the dough around it. I’m going to just cut it right there and give it a little trim there. And what you want to do is you want to punch it up. You want to do that because you don’t want it to come apart. You want that seamed pretty well. Of course, we’ll put the seam at the bottom too.
And then if you have a lot of leftover dough at the end, you can just trim that like that and pinch it to round it. These are so good. This is so much fun too. My kids love these because they look great, they look kind of like the old corndogs and they’re a lot of fun. Okay, so that’s what we’ve got here. I already have one on here as well and I want to keep rolling. There is our fourth one.
And what you might want to do too to keep them from sticking is just sprinkle a little bit of corn oil on your hand it also gives them a little bit more of a corn flavor for the corndogs that works out well.
Now that we did those, I want to show you another fun—you can have some fun with these as well. So I was thinking that they work really well, little mini ones, you could cut it in half. So you can just roll it up as you would. One of the other dogs is rolled, just do it right here. As we did with the large one but you just do like a little small mini version of it, and those look really cute.
The great thing about the dough is that the dough is very forgiving. So it doesn’t matter if it doesn’t look perfect because what you do is you just take a little bit of flour, put it on the outside and then you can just roll it a little bit. And then you get this cute little mini corndog. So let’s put that on there.
And then, another thing you can do is you can do sort of a coiled twist. So I’m going to do a couple of these right here. And what you want to do is make snakes out them basically. So like, when you were in pottery class, when we were young and you would do coil pots, well, it’s kind of the same principle but you’re going to do it with the little mini corndogs. So we start at the bottom and we just roll it around like so, and then this looks really pretty when it bakes because it’s a little coating on it, and then you can leave it a little bit exposed so it looks really pretty like that. We’ll put that right there and that’s it.
So then we come over our preheated oven and I have the oven preheated to 450 degrees and we’re going to bake them for about 15 minutes or so until they’re really golden. It really depends on your oven until they’re golden. So let’s put these in and we’ll be back.
Okay, this took about 20-22 minutes in my oven but it really depends on your oven and I’ll show you what we’re looking at. Look at these beauties. These are so much fun. I love these. Alright, I’ll set them right here. Look at how cute they are and you can spray in with a little bit of olive oil if you want to or a little bit of corn oil to continue the corn flavor. And then, it might be a little too hot for me to do but popsicle sticks, or little skewers and then you have them on sticks and the whole thing is so much fun and you’ve got ketchup and mustard to dip them in. I mean, how fun is this?
Is that not like the cutest little corndog you’ve ever seen. The reason you can’t bake with the sticks in them is that they will burn, so you don’t want to do that.
So thank you so much for joining. The recipe can be found on our website, EverydayDish.tv. I’m Julie Hasson and I will see you soon. Thanks for joining me.