Mummy Dogs

Yields: 8 servings

Prep time: 15 minutes

Cook time: 20 minutes

Contains: Wheat

What You Will Need

Preheat your oven to 350°F and prepare a sheet pan with parchment paper.
Open the can of crescent rolls and roll out as much of the dough as you can on your cutting board without breaking the dough apart
Pinch the seams of the crescent rolls together. flip the dough over and repeat.
Cut the dough into strips. about 1/4 inch wide. (Don't worry about being too exact with this.)
Move the dough strips aside and gather your hot dogs.
Place the end of a dough strip at one end of the hot dog and pinch it down into place. Then, gently wrap the strip around the hot dog, leaving a space for the mummy dog's face. Add more dough strips as necessary, gently pulling on the dough to create thinner and wider strips of 'fabric'.
Repeat until all hot dogs are covered, or you run out of dough.
Place the mummy dogs on the prepared sheet pan and bake for 15 to 20 minutes, until the crescent roll dough is lightly browned, but not dark.
Using a toothpick, add ketchup or mustard eyes in the opening for the mummy dog's face.

Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
If you can find it, you can also use the canned crescent roll dough sheets.
Hot dogs can be slippery while you're wrapping them. Take your time for the first hotdog or two and you'll get the hang of it pretty quickly.
Don't worry about it if the crescent roll dough breaks while you're wrapping the hotdog, just add a new strip and press them together.
Gently stretching the crescent roll dough as you wrap up the mummy dogs creates more texture and a more interesting mummy look.
Kids don't like ketchup or mustard? You can also use candy eyes, or simply leave the eyes off. The mummy dogs will still be just as cute.

You can download the recipe below!

Mummy Dogs Recipe.pdf

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