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Dinner

Hot Dog Mummies

Store-bought crescent dough is the clever trick to turn hot dogs into these ghoulish bites.

Serving Size:

48

Active Time:

1 hr., 30 min.

Total Time:

1 hr., 45 min.

Ingredients

  • 16 bun-size hot dogs, from 2 (15 oz.) pkgs.
  • 1 (8 oz.) tube refrigerated crescent dough sheet
  • 7 Tbs. honey mustard
  • ½ tsp. dried Italian seasoning
  • 2 Tbs. + ½ cup ketchup
  • Black concentrated food coloring

Instructions

  1. Heat oven to 350°F. Cut each hotdog crosswise into 3 (2” long) pieces. Unroll dough into 12”x8” rectangle with 12” side facing you. Brush dough with 3 Tbs. honey mustard; sprinkle with Italian seasoning. Starting from 12” side, cut dough into 48 (¼” wide) strips. Carefully wrap 1 strip around each hot dog piece 5-6 times, gently stretching, leaving ¼” opening towards one end for eyes.
  2. Place hot dogs on 2 ungreased baking sheets. Bake until golden brown, about 15 min. For eyes, tint 2 Tbs. ketchup black with food coloring; transfer to plastic sandwich bag and snip tiny hole in one bottom corner. Pipe eyes onto mummies. Combine remaining ½ cup ketchup and 4 Tbs. mustard. Serve with mummies.

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