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Mummy Hot Dogs with Mustard Eyes
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Oven
  • Kitchen Shears

Ingredients
  

  • 4 all-beef hot dogs
  • 1 package (8 ounces) refrigerated crescent roll dough
  • 2 tablespoons yellow mustard

Instructions
 

  • Heat 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 strips around each hot dog, overlapping slightly and leaving two small gaps near the top for the eyes.
  • Place the wrapped hot dogs on the baking sheet and bake for 12 to 15 minutes until the dough is golden.
  • Remove from the oven and let them cool for two minutes.
  • Use a small spoon or the tip of a knife to dot yellow mustard in the gaps to form the eyes.

Notes

Cut the dough strips with kitchen shears for cleaner edges that stay in place while baking. If the dough starts to tear, press it gently back together before it goes in the oven. Serve the hot dogs warm with extra mustard on the side for dipping.
Course: Appetizer
Cuisine: American
Equipment: Baking Sheet, Oven, Kitchen Shears