Mummy Hot Dogs
Hot dogs wrapped in crescent dough "bandages" and baked until golden — a fast, fun Halloween dinner.
Ingredients
- 8 hot dogs beef, turkey, or chicken
- 2 (8-ounce) cans refrigerated crescent roll dough sheet-style if available
- 1 large egg, beaten for brushing
- 2 tablespoons yellow mustard for the eyes, plus more for dipping
- ketchup for serving, optional
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Unroll the crescent dough onto a cutting board and pinch the center seam closed. Using a pizza cutter or sharp knife, slice each sheet lengthwise into 8 thin strips, about 1/4 inch wide, for 16 strips total.
- Wrap each hot dog with 2 strips, crossing them at angles and leaving small gaps between wraps so it looks like loose mummy bandages rather than a solid coat. Tuck the ends underneath the hot dog to hold them in place.
- Arrange the wrapped hot dogs about 1 inch apart on the baking sheet, then brush lightly with the beaten egg.
- Bake for 12 to 15 minutes, until the dough is puffed and deep golden brown.
- Cool for 3 minutes, then dab two small dots of mustard near one end of each hot dog for the eyes.
Notes
Store leftovers airtight in the refrigerator for up to 3 days; reheat in a 350°F oven for about 8 minutes. Wrapped, unbaked mummy dogs freeze well for up to 1 month — bake straight from frozen, adding 3 to 4 minutes.