Halloween Mummy Dogs
These little mummy dogs are so fun to make and even more fun to eat – and I don’t have to beg my kids to eat their dinner before heading out the door to go trick-or-treating.
Servings: 10 people
- 1 refrigerated crescent roll dough sheet
- 10 hot dogs
- nonstick cooking spray
- 2 teaspoons yellow mustard
Heat oven to 375°F.
Unroll dough; cut into 4 equal rectangles.
With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
Wrap 4 pieces of dough around each hot dog to look like "bandages," stretching dough slightly to completely cover hot dog.
About 1/2 inch from one end of each hot dog, separate dough so a piece of the hot dog shows through for face.
On an ungreased large cookie sheet, place wrapped hot dogs and spray dough lightly with cooking spray.
Bake for 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
With mustard, draw eyes and a mouth where the face goes.
We love sauce in our family. Every food should have a sauce that goes with it, so we found a few of our favorite dippings to dunk your mummy dog in.
Cheese or Queso Dip: We love adding a little cheese or queso dip to our hot dogs. The cheesy flavor and the meat, combine to make a delicious hotdog.
Ketchup, Mustard, and Relish: The three hot dog classics. It’s not a hot dog without these three items.
Chili: Our mom always serves chili with our hot dogs. These make it fun to dip. If you are looking for a good chili recipe we love our Mom’s Chili (and it’s made in a slow cooker!).
Calories: 184kcal | Carbohydrates: 18g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 499mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg