Mini Mummy Hot Dogs in Crescent Wrap
Equipment
- Baking sheet
- Oven
- Cutting board
- Knife
Ingredients
- 8 mini hot dogs
- 1 can (8 oz) refrigerated crescent roll dough
- 1 tablespoon yellow mustard
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent dough on a cutting board and press the seams together to form a single sheet.
- Cut the dough into 16 thin strips, about 1/4 inch wide.
- Wrap two strips around each mini hot dog in a crisscross pattern, leaving a small gap near one end for the face.
- Place the wrapped hot dogs on the prepared baking sheet.
- Bake for 12 to 15 minutes until the dough turns golden brown.
- Remove from the oven and let cool for 2 minutes.
- Use a toothpick to dab small dots of mustard on each hot dog for eyes.
Notes
Keep the dough strips narrow so they bake evenly without overlapping too much. If the mustard feels too sharp, swap in a milder variety for the eyes only. These are best served warm on a small platter that fits a tiny table, and any leftovers can be reheated in a toaster oven for a few minutes to restore crispness.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Oven, Cutting board, Knife
Cuisine: American
Equipment: Baking sheet, Oven, Cutting board, Knife