Mini Corn Dogs with Honey-Mustard Sauce

In large bowl, combine flour, cornmeal, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter, and shortening until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms a soft dough that leaves side of bowl. Turn dough onto lightly floured surface; knead gently to mix thoroughly. With floured hands, pat dough into 7" by 5" rectangle. With floured rolling pin, roll dough into 14" by 9" rectangle. Preheat oven to 450 degrees F. With floured 2 1/4-inch round biscuit cutter, cut out 24 dough rounds, rerolling trimmings. Place 1 hot dog on a dough round. Bring sides of dough up around hot dog; pinch in center to seal. Place wrapped hot dog, seam side up, on cookie sheet. Repeat with remaining dough rounds and hot dogs. Bake 10 to 12 minutes until biscuits are golden. Meanwhile, prepare Honey-Mustard Sauce: In small bowl, with spoon, stir 1/3 cup honey, 1/3 cup prepared mustard, and 1 tablespoon light molasses until blended. Makes about 2/3 cup sauce. Serve corn dogs with sauce. Each corn dog without sauce: About 105 calories, 3 g protein, 9 g carbohydrate, 6 g total fat (2 g saturated), 8 mg cholesterol, 315 mg sodium. Each teaspoon sauce: About 15 calories, 0 g protein, 3 g carbohydrate, 0 g total fat, 0 mg cholesterol, 30 mg sodium.