Pillsbury corn dog twists

Preheat the oven to 375°F (190°C).

Insert a wooden stick into each hot dog lengthwise, leaving about 1 inch of stick exposed at the top for a handle.

Unwrap the cornbread twists and gently separate each twist into two long strands, yielding approximately 32 strands total.

Take one strand and wrap it tightly around a hot dog in a spiral pattern, starting at the base and working toward the top, overlapping slightly as you go.

Repeat the wrapping process with the remaining hot dogs and strands until all 8 hot dogs are coated.

Arrange the wrapped hot dogs on an ungreased baking sheet, spacing them about 2 inches apart.

Brush the melted margarine over the cornbread-wrapped hot dogs, coating all sides evenly.

Sprinkle the grated Parmesan cheese over the coated hot dogs.

Bake for 12 minutes until the cornbread coating is golden brown and heated through.

Remove from the oven and allow to cool for 1-2 minutes before serving.