Mummy Hot Dogs
Hot dogs wrapped in crescent dough bandages, baked until golden, with two mustard dots for eyes. A kid-favorite Halloween dinner or party snack.
What you'll need
- 8 hot dogs (beef, turkey or pork)
- 1 can (8 ounces) refrigerated crescent roll dough
- 1 egg, beaten with 1 tablespoon water (optional, for shine)
- mustard or ketchup, for the eyes and dipping
- small dots of mustard or tiny candy eyes (optional)
How to make it
Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Unroll the crescent dough and press the perforations together to make one rectangle. Cut it lengthwise into 16 thin strips, about 1/2 inch wide, with a knife or pizza cutter.
Pat the hot dogs dry. Wrap two strips around each hot dog, overlapping a little and leaving a small gap near one end for a face. Pinch the ends to the bottom to hold them. Place on the baking sheet 1 inch apart.
Brush the dough with the egg wash if using. Bake 12 to 15 minutes, until the dough is deep golden and the hot dogs are hot in the center.
Cool for 3 minutes. Dot two eyes in the gap with mustard or ketchup, or press on two candy eyes. Serve warm with mustard and ketchup for dipping.
Chef's secrets
Leave the hot dog uncovered at one end so the face has room.
Stretch the strips very gently; thin dough tears and gets lumpy.
Add the eyes after baking, because mustard dots bake into brown smudges.
Good to know
Refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days. Reheat in a 350 degree F oven for 8 to 10 minutes, until hot all the way through (165 degrees F).
Wrap the hot dogs up to 4 hours ahead, cover, and refrigerate on the baking sheet. Bake just before serving.
