1. Preheat oven to 350°F. Insert 1 wooden craft stick halfway into each hot dog; set aside.
2. Separate biscuits. On floured board, press or roll each biscuit into a 7x4-inch oval. Spread 2 teaspoons mustard lengthwise down center of each biscuit. Top each with 2 pieces of cheese. Place hot dog in center of biscuit. Fold top of dough over end of hot dog. Fold sides towards center enclosing hot dog. Pinch edges to seal.
3. Place corn dogs, seam-side down, on greased baking sheet. Bake 20 to 25 minutes or until golden brown. Cool slightly before serving.
Tip
Corn dogs may be made without wooden craft sticks.
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