Mummy Hot Dogs
These mummy hot dogs are such an easy way to make Halloween dinner a little more fun! Wrap hot dogs in crescent dough, add a few eyes, and serve them before everyone heads out to trick-or-treat.
Servings: 8 Hot Dogs
Ingredients
- 1 (8-ounce) package crescent roll dough
- 8 hot dogs
- 16 candy eyes, optional
- Mustard or ketchup, as needed for decorating
Instructions
- Preheat the oven to 375°F. Spray a baking sheet with cooking spray. Unroll the crescent dough, pinch the seams together, and use a pizza cutter to cut it into ¼-inch-wide strips.
- Wrap the strips around each hot dog, crossing them here and there to look like bandages. Leave a small opening near the top for the eyes.
- Place on the prepared baking sheet and bake for 10–12 minutes, until the dough is golden brown
- Let them cool slightly, then add dots of mustard or ketchup for eyes. If using candy eyes, use a tiny dab of mustard or ketchup to help them stick.
Notes
- Make Ahead: Wrap the hot dogs in crescent dough a few hours ahead, cover, and refrigerate until you’re ready to bake. Add the eyes after baking.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 3 days. They’re best fresh, but you can save any extras!
- Reheating: Remove the candy eyes, then warm in the oven until heated through. Add the eyes again after reheating.
Nutrition
Calories: 112kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 309mg | Potassium: 66mg | Sugar: 1g | Calcium: 11mg | Iron: 1mg
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