Hot Dog Ghosts
Hot dogs wrapped in crescent dough and baked into little Halloween ghosts.
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Ingredients
- 8 hot dogs patted dry
- 1 can (8 oz) refrigerated crescent dough sheet
- yellow mustard or ketchup for the faces
- 1 egg beaten, optional, for brushing
Instructions
- Heat the oven to 375°F. Line a baking sheet with parchment.
- Unroll the dough, press any seams together and cut it into 8 rectangles, about 3 by 5 inches.
- Lay a hot dog on each rectangle so the top is covered and the dough hangs over the bottom. Fold the sides around the back and pinch closed.
- Flatten the dough at the bottom and cut 3 or 4 small notches to make a wavy ghost hem. Round the top. Brush with beaten egg if you like.
- Bake seam side down for 12 to 15 minutes, until golden brown.
- Cool 5 minutes, then dot on eyes and a mouth with mustard or ketchup.
Notes
Reheat leftovers in a 350°F oven for 6 to 8 minutes to keep the dough crisp.