Coney Island Corn Dogs

8 frankfurters

1 (16 oz) package refrigerated large corn biscuits

1/3 cup mustard, divided

8 slices American cheese, sliced in half

Preheat oven to 350 degrees F.

Separate biscuits, then press or roll each biscuit on a board covered in flour. Shape each biscuit into a 7x4-inch oval.

Spread 2 teaspoons mustard down center of each biscuit, lengthwise.

Top each biscuit with two pieces of cheese, then place a frankfurter in the center of each biscuit.

Fold sides and top of dough over each frankfurter to encase them completely, then pinch the edges to seal.

Place corn dogs on a greased baking sheet, seam-side down.

Bake for 20 to 25 minutes until golden brown.

Cool for a few minutes before serving.

Serves 8.