Ingredients
- 8 hot dogs (or smoked sausages)
- 1 can (8 oz) crescent roll dough
- 1 egg, beaten (optional, for egg wash)
- Edible candy eyes
- Mustard, ketchup, ranch, or honey dijon, for dipping
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Pat the hot dogs dry. If you like smaller bites, cut each hot dog in half.
- Unroll the crescent dough, pinch the seams together to form one smooth sheet, and cut it into thin strips with a pizza cutter.
- Wrap the dough strips around each hot dog to look like mummy bandages, leaving a small gap near the top for the eyes.
- Place the mummy dogs on the baking sheet and brush with the beaten egg, if using.
- Bake for 12 to 15 minutes, until the dough is golden.
- Add two candy eyes to each mummy, using a small dot of mustard to hold them in place. Serve warm with dipping sauces.
Notes
- Use a dab of mustard as edible glue for the candy eyes.
- For a smaller, party-sized version, cut the hot dogs in half or use cocktail sausages and reduce the bake time.
- This is such a fun one to make with kids. Leftovers reheat well in the oven or air fryer.
Nutrition
Calories: 260kcalCarbohydrates: 13gProtein: 9gFat: 19g