Mummy Hot Dogs
These mummy hot dogs are wrapped in crescent roll “bandages,” baked to perfection, and topped with googly eyes for a spooky-cute Halloween snack.
Servings: 8
Ingredients
- 8 uncured nitrate-free hot dogs
- 1 8 oz package of refrigerated whole wheat crescent roll dough
- 16 mini candy eyes or dots of mustard for the eyes
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Take the crescent dough out of the can and separate it at the perforations so you have 4 large rectangles. Press the dough to seal if there are perforations.
- Cut each sheet of dough lengthwise into thin strips. Generally, thinner strips will work better. I usually stretch my strips out before wrapping.
- Wrap each hot dog with the dough strips, leaving a small gap near the top for the “eyes.” Criss-cross the strips to mimic mummy bandages.
- Place wrapped dogs on your prepared baking sheet and bake for 12–15 minutes, or until the dough is golden and cooked through.
- Add candy to the top of each eye balls to the hot dog mummy or alternatively you can dot on eyes using mustard.
Notes
- Hot dog options: I like to use Applegate Farms or True Story for the hot dogs. I really like True Story, but only 6 come in a pack with this brand. Turkey dogs, chicken dogs, veggie dogs, or minis all work for this recipe. Adjust baking time slightly if using minis.
- Dough options: Crescent roll dough works best, but puff pastry or even homemade dough will work. I really like Trader Joe's organic rolls or Immuculate Baking.
- Make ahead: Wrap hot dogs in dough up to 4 hours in advance. Keep covered in the fridge and bake just before serving.
- Storage: Leftovers keep in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through and crisp.
Nutrition
Serving: 1 hot dog | Calories: 191kcal | Carbohydrates: 12g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 690mg | Sugar: 2g