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Mummy Hot Dogs
Recipes
Mummy Hot Dogs
16 servings
35 minutes total

Ingredients

  • Nonstick aluminum foil
  • 16 bun-length (or regular) hot dogs
  • 1 (8 oz) package crescent roll dough
  • Toothpicks
  • Prepared mustard (optional for serving)
  • Ketchup (optional for serving)

Steps

    1. Preheat oven to 375°F. Line baking sheet with foil. Pat hot dogs dry. Unroll crescent dough, then cut triangles into thin strips using pizza cutter.
    2. Pull and stretch crescent dough strips, then wrap 2–3 strips around each hot dog, overlapping slightly and leaving small opening near end for eyes; tuck any loose dough behind hot dogs. Arrange on baking sheet about 2 inches apart.
    3. Bake 15–18 minutes until dough is golden and hot dogs are 160°F. Remove from oven and let stand to cool 5 minutes. Dip toothpick into mustard or ketchup and dot onto hot dogs for eyes. Serve with additional mustard or ketchup on the side, if using.

    Chef's Tip: Sprinkle with everything or barbecue seasoning before baking for additional flavor.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per 1⁄16 recipe serving: Calories 220, Total Fat 18g, Sat Fat 7g, Trans Fat 0g, Chol 40mg, Sodium 600mg, Total Carb 8g, Fiber 0g, Total Sugar 3g, (Incl. 2g Added Sugars), Protein 8g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 0%