8 wooden sticks
8 hot dogs
1 (11.5 oz.) can Pillsbury refrigerated cornbread twists
1 tbsp. butter, melted
1 tbsp. grated Parmesan cheese

Heat oven to 375 degrees. Securely insert a wooden stick into the end of each hot dog. Unroll dough into 1 long sheet. Seal crosswise center perforations. Separate dough into 8 long strips (2 cornbread twists each).

Wrap each strip around a hot dog, place on ungreased cookie sheet with ends of dough tucked under hot dog. Brush each with butter; sprinkle with cheese. Bake at 375 degrees for 12 to 16 minutes or until light golden brown. Serve immediately. Yields: 8 sandwiches.