Crescent Mummy Hot Dogs
Hot dogs wrapped in thin strips of crescent dough, baked until golden and finished with little mustard eyes. A 4-ingredient Halloween supper or party snack.
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Ingredients
- 1 can (8 oz) refrigerated crescent dough or crescent dough sheet
- 8 hot dogs patted dry
- 1 egg beaten with 1 tablespoon water
- yellow mustard or ketchup for the eyes
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Pat the hot dogs dry with paper towels.
- Unroll the crescent dough, press the seams together and cut it into thin strips, about 1/4 inch wide.
- Wrap the strips around each hot dog like bandages, leaving small gaps and a narrow band near the top for the face. Tuck the ends underneath and place on the baking sheet.
- Brush the dough lightly with the beaten egg.
- Bake for 12 to 15 minutes, until puffed and golden brown.
- Cool for 2 minutes, then add two small dots of mustard or ketchup for eyes. Serve warm.
Notes
Wrap up to 2 hours ahead and refrigerate, then bake. Leftovers keep 3 days in the fridge; reheat in a 350°F oven or air fryer for 4 to 6 minutes.