Chili Cheese Croissant Corndogs Recipes

Steps:

• For the dough:.
• Combine the yeast and water in the bowl of a stand mixer. Set aside for 5 minutes so it can become slightly frothy. Mix in the eggs, milk and sugar until smooth.
• In a separate large bowl, combine the corn muffin mix, flour, cornmeal and salt. Cube the cold butter and add to the bowl. Rub the butter into the dry ingredients using your fingertips until it becomes the texture of coarse sand.
• Add the contents of the large bowl to the bowl of the stand mixer. Fit the stand mixer with the dough hook and knead for 6 minutes on medium until smooth, elastic and soft. It will be slightly sticky.
• Pour a little vegetable oil into a large bowl, add the ball of dough and turn to coat. Cover with a clean kitchen towel and leave somewhere warm for 1-2 hours, until doubled in volume.
• Shape the corndogs:.
• Tip the risen dough out onto a clean work surface, dusted with a bit of flour. Roll the dough out into a 20 x 10 inch rectangle, dusting as needed with flour to prevent it sticking to the rolling pin and surface.
• Cut the rectangle into 6 even, tall triangles along the length of the strip (these should each be roughly 7 inches wide at the base and 10 inches tall).
• Place one hotdog at the base of each triangle. Cover with about 2 tablespoons of the chilli and then 2 tablespoons of grated cheddar. Roll up, starting at the base, so the tip of the triangle is curled around the hotdog. Place on a lined baking sheet.
• Preheat the oven to 350 degrees F and let the hotdogs rest for 15 minutes.
• Sprinkle with the remaining cheese and bake for 20-25 minutes until the dough is starting to brown at the edges.
• Remove from the oven, garnish with the chopped chives, and serve warm.
• TIPS:.
• If you don't have corn muffin mix stir together: 2/3 cup all-purpose flour + 1/2 cup yellow cornmeal + 1/4 cup granulated sugar + 1 tablespoon baking powder + 1/2 teaspoon salt + 2 tablespoons vegetable oil. Use this in place of the corn muffin mix.

Steps:

• Preheat oven to 400 degrees. Heat canola oil in a large heavy pot to 350 degrees F. Line a baking sheet with parchment paper. Line a large plate with paper towels; set aside.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook onions and garlic until soft and translucent, about 5 minutes. Stir in chili powder, tomato paste, worcestershire sauce, ketchup and hot sauce. Remove from heat and let cool to room temperature.
• In a large bowl, mix to combine ground beef, cheddar cheese, egg, breadcrumbs, cooled onion mixture, 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper. Form into 2-inch meatballs. Arrange meatballs on parchment-lined baking sheet and bake until cooked through, about 20 minutes. Let cool slightly.
• Thread 3 meatballs on to the end of 8-10 skewers, stacking them directly next to each other so that they touch.
• In a medium bowl, whisk to combine cornmeal, flour, baking powder, sugar and 1/2 teaspoon salt. In a separate small bowl, whisk to combine buttermilk and 2 eggs. Pour buttermilk into dry mixture and stir until just combined.
• Working in batches, dip the meatball skewers into the batter, coating completely, then fry until golden and cooked through, about 2-3 minutes per side. Drain on a towel lined plate.
• Serve meatball corndogs with a side of sour cream and sprinkle over 1/2 cup shredded cheddar cheese and sliced scallions.