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Best Easy Mummy Dogs with Crescent Roll Wrap

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These mummy dogs are a fun and easy Halloween treat made with hot dogs wrapped in crescent roll dough, baked until golden, and finished with mustard eyes. Perfect for parties or a quick weeknight dinner.

Ingredients

Scale
  • 8 hot dogs (preferably beef)
  • 1 can (8 oz) refrigerated crescent roll dough
  • Mustard for eyes (yellow mustard recommended)
  • Optional dipping sauces: ketchup, honey mustard, ranch dressing, barbecue sauce

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
  3. Using a sharp knife or pizza cutter, cut each triangle lengthwise into 3 to 4 thin strips, about 1/4 inch wide.
  4. Wrap each hot dog with the dough strips, starting at one end and overlapping slightly. Leave a small gap at the top (about 1/2 inch) for the face. Press the ends gently to secure.
  5. Place the wrapped hot dogs on the prepared baking sheet, spacing them about 2 inches apart. If needed, use toothpicks to hold loose dough ends in place.
  6. Bake for 12 to 15 minutes, until the dough is golden brown and flaky and the hot dogs are heated through.
  7. Let cool for 2 to 3 minutes before adding the mustard eyes.
  8. Dip a toothpick or knife tip into yellow mustard and dot two small eyes onto the exposed hot dog at the top.
  9. Serve immediately with dipping sauces on the side.

Notes

For best results, use room temperature hot dogs and don’t overwork the dough. You can prep the wrapped hot dogs up to 4 hours ahead and refrigerate; add 2-3 minutes to baking time. For a gluten-free version, use gluten-free crescent roll dough. For cheesy mummy dogs, slit the hot dogs and stuff with cheese before wrapping.

Nutrition

Keywords: mummy dogs, Halloween appetizer, crescent roll hot dogs, easy Halloween recipe, spooky snacks

Find it online: https://lenatable.com/best-easy-mummy-dogs-with-crescent-roll-wrap/