Mummy Hot Dogs Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent roll dough
- 10 standard-sized hot dogs
- Cooking spray
- Yellow mustard or ketchup (for the eyes)
- Optional: Candy eyes (if adding after baking)
Instructions
- Step 1: Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly coat it with cooking spray to prevent the dough from sticking during the baking process.
- Step 2: Prepare the Dough Strips: Unroll the crescent roll dough on a flat surface or cutting board. If you are using the variety with perforations, press the seams together to create a solid sheet. Using a pizza cutter or a sharp knife, cut the dough into thin strips, about 1/4 inch wide. You should have enough strips to wrap all your hot dogs.
- Step 3: Wrap the Hot Dogs: Pat each hot dog dry with a paper towel; this helps the dough stick better. Take one strip of dough and begin wrapping it around a hot dog. Wind it around to look like mummy bandages, overlapping slightly. Be sure to leave a small gap near the top for the “face” to peek through. Repeat this for all hot dogs.
- Step 4: Bake to Golden Perfection: Place the wrapped hot dogs on the prepared baking sheet, leaving about an inch of space between each one. Bake for 12 to 15 minutes, or until the dough is light golden brown and the hot dogs are heated through.
- Step 5: Add the Eyes: Remove the tray from the oven and let the mummies cool for a couple of minutes. To create the eyes, use a toothpick to dab two small dots of mustard or ketchup in the face gap you left earlier. If you prefer, you can use a tiny drop of cream cheese and a poppy seed, or edible candy eyes.
Find it online: https://www.pleasecook.com/dinner/mummy-hot-dogs-recipe/