Mummy Hot Dogs in Crescent Rolls
Equipment
- Baking Sheet
- Knife
- Cutting Board
Ingredients
- 8 hot dogs
- 1 can (8 oz) refrigerated crescent roll dough
- Yellow mustard
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Unroll the crescent roll dough on a cutting board and slice it into thin strips about half an inch wide.
- Wrap the dough strips around each hot dog in a crisscross pattern, leaving a small section near the top uncovered for the face.
- Place the wrapped hot dogs on the prepared baking sheet and bake for 12 to 15 minutes until the dough turns golden brown.
- Remove from the oven and let them cool for two minutes. Use a small amount of yellow mustard to draw two dots for eyes on the uncovered section of each hot dog.
Notes
Leave a wider gap at the top when wrapping so the mustard eyes stand out clearly. If the dough starts to stick while cutting the strips, dust the board lightly with flour. These taste best served warm right after baking. Leftovers can be reheated in a 350 degree F oven for five minutes to restore crispness.
Course: Appetizer
Cuisine: American
Equipment: Baking Sheet, Knife, Cutting Board
Cuisine: American
Equipment: Baking Sheet, Knife, Cutting Board