Mummy-Wrapped Hot Dog Skewers with Roasted Potato Bites
Equipment
- Baking Sheet
- Mixing Bowl
- Wooden Skewers
Ingredients
- 4 all-beef hot dogs
- 1 can (8 oz) refrigerated crescent rolls
- 4 wooden skewers
- 1.5 lbs russet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Yellow mustard for decorating
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- In a mixing bowl, toss the potato cubes with olive oil, garlic powder, salt, and black pepper until evenly coated. Spread them in a single layer on one baking sheet.
- Roast the potatoes for 25 to 30 minutes, stirring once halfway through, until golden and crisp at the edges.
- While the potatoes roast, skewer each hot dog lengthwise through the center. Unroll the crescent dough and cut it into thin strips.
- Wrap the dough strips around each hot dog in a crisscross pattern, leaving small gaps near the top for the mummy eyes. Place the wrapped hot dogs on the second baking sheet.
- Bake the hot dog skewers for 12 to 15 minutes until the dough is golden brown.
- Remove from the oven and use a small dab of yellow mustard in the gaps to create eyes on each mummy.
Notes
Cut the potatoes into similar-sized cubes so they cook evenly without burning. If the crescent strips feel too wide, slice them narrower before wrapping to keep the mummy look clear. Serve the skewers right away while the crust stays crisp, and keep extra mustard on the table for kids who want more detail on their mummies.
Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl, Wooden Skewers
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl, Wooden Skewers