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
- 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.
- 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.
Conversation
All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
