Mummy Hot Dogs with Mustard Dip
Equipment
- Baking sheet
- Oven
- Mixing bowl
Ingredients
- 8 all-beef hot dogs
- 1 (8-ounce) can refrigerated crescent rolls
- 1/4 cup yellow mustard
- 2 tablespoons mayonnaise
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent dough on a cutting board and cut it into thin strips about 1/2 inch wide.
- Wrap the dough strips around each hot dog in a crisscross pattern, leaving small gaps near the top to resemble bandages.
- Place the wrapped hot dogs on the prepared baking sheet and bake for 12 to 15 minutes until the dough is golden brown.
- While the hot dogs bake, stir the yellow mustard and mayonnaise together in a small bowl until smooth.
- Remove the hot dogs from the oven and let them cool for 2 minutes before serving with the mustard dip on the side.
Notes
Cut any leftover dough scraps into small circles and press them onto the hot dogs before baking to create eyes. The dip can be made a day ahead and kept covered in the refrigerator. If you prefer a milder flavor, swap the yellow mustard for Dijon in the dip mixture.
Course: Snack
Cuisine: American
Equipment: Baking sheet, Oven, Mixing bowl
Cuisine: American
Equipment: Baking sheet, Oven, Mixing bowl