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Mummy-Wrapped Pigs in a Blanket
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Oven
  • Cutting Board
  • Knife

Ingredients
  

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

Instructions
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Unroll the crescent dough on a cutting board and press the seams together to form one sheet.
  • Cut the dough into thin strips about 1/2 inch wide.
  • Wrap the strips around each hot dog in a crisscross pattern, leaving a small gap near one end for the face.
  • 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 2 minutes.
  • Use a small amount of yellow mustard to dot two eyes on each exposed hot dog end.

Notes

Cut the dough strips slightly uneven so the mummy wraps look more natural after baking. If you need to make them ahead, wrap the hot dogs up to two hours before baking and keep them covered in the fridge. Reheat leftovers in a 350°F oven for five minutes to restore crispness.
Course: Appetizer
Cuisine: American
Equipment: Baking Sheet, Oven, Cutting Board, Knife