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Mummy Hot Dog Roll-Ups
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Knife

Ingredients
  

  • 4 all-beef hot dogs
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 tablespoon yellow mustard

Instructions
 

  • Heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Unroll the crescent dough on a clean surface and press the seams together to form one sheet.
  • Cut the dough into thin strips about half an inch wide.
  • Wrap the strips around each hot dog, leaving a small gap near one end for the face and overlapping slightly to create a bandage effect.
  • Place the wrapped hot dogs on the baking sheet and bake for 12 to 15 minutes until the dough is golden brown.
  • Remove from the oven and let them cool for two minutes.
  • Use a small amount of mustard to dot two eyes on the exposed part of each hot dog.

Notes

Wrap the dough strips loosely at first so they do not puff too tightly against the hot dog during baking. A tiny dab of mustard works better than larger amounts for the eyes since it holds its shape once set. Leftovers can be stored in the fridge for one day and reheated in a 300-degree oven for five minutes to restore crispness.
Course: Appetizer
Cuisine: American
Equipment: Baking Sheet, Knife