Halloween Mummy Hot Dogs with Flaky Crescent Roll Wrapping
By Liam Carter
Prep
5 min
Cook
10 min
Total
15 min
Servings
8
Level
Easy
Hot dogs covered with narrow strips of Crescent dough brown and crisp‚ leaving an open space for a face․ These Halloween Mummy Hot Dogs are a party snack idea you can decorate with mustard and candy eyes for a festive touch․
A sheet of crescent roll dough is pressed out‚ cut edges are closed‚ and the crescent is cut into strips to form eight hot dog buns․ Closed edges help the rolled strips hold their shape during baking․ A small opening is left at the top of each bun for the hot dog face․ Mustard and sixteen eyeball sprinkles can be added after baking․ Ketchup and mustard are served as toppings․
On the pan‚ dough strips should partially‚ but not fully‚ cover the hot dogs․ Hot dogs cooked with dough strips will be covered in browned dough strips․ Problems with hot dogs covered in dough include unevenly cooked hot dogs and unappealing looks from unevenly cut dough strips․ Tips for cooking hot dogs with dough include cutting the dough strips evenly and using less dough to cover the hot dogs․
Serve hot dog mummies with ketchup and mustard for dipping and toothpicks for garnishing with mustard web designs․ Reheat leftovers by storing hot dogs covered and condiments separately․ Possible uses for leftover hot dogs include microwaving or baking them as a snack․
Why you'll love this recipe
- Thin‚ even slices of dough with hot dogs will bake evenly․ Mummies made using thin slices of dough will have evenly baked dough․ Mummies made with thicker slices may have undercooked spots․
- Leaving room at the top prevents the face from being covered with dough and helps you make mustard spots and other eyes appear as toppings instead of facial features covered with dough․
- Pressing the precut edges of the strips together before cutting helps prevent the strips from opening‚ which helps hold the wrapping in the strips as the dough expands while baking․
- Baking the crust until golden brown offers a way to tell when the crust is fully baked without over- or underbaking․
- Adding eyeball sprinkles after baking will avoid damaging the candy pieces․ Mustard can act as a binder and give the mummies a simple‚ recognizable expression․
- Offering ketchup and mustard with baked hot dogs helps keep the pastries from becoming coated before guests eat and maintains the quality of the baked pastries․
Ingredients
- •1 sheet crescent roll dough
- •ketchup (for serving)
- •mustard (for serving and decorating)
- •16 eyeball sprinkles (optional)
- •8 hot dogs
Instructions
- 1
Preheat the oven to 375°F.
- 2
Line a baking sheet with parchment paper.
- 3
Roll out the crescent roll dough.
- 4
If the dough is precut, press the seams together.
- 5
Slice the dough into long strips.
- 6
Wrap the dough strips around each hot dog, leaving a gap near the top for a face.
- 7
Place the wrapped hot dogs on the prepared baking sheet.
- 8
Bake for 10 to 12 minutes, until golden brown.
- 9
Add mustard dots for eyes.
- 10
Stick eyeball sprinkles on top, if using.
- 11
Serve with a bowl of ketchup and mustard.
- 12
Use a toothpick to make a spiderweb design in the mustard.
FAQ
Nutrition (per serving)
Calories
217
Protein
7g
Fat
14g
Carbs
16g
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