I’ve been saying for years that I am going to make Mummy Hot Dogs in time for Halloween. The recipe, using Pillsbury Crescent Rolls, has been floating around the internet forever. I’m not even sure it should be called a recipe as it’s more of an assembly– all you need is three basic ingredients to make this quick and tasty Halloween treat.
I’m glad I bit the bullet on these because they were a huge hit. I have a feeling we will be making Halloween Mummy Dogs year-round!
Halloween Mummy Hot Dogs
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
2 1/2 slices American cheese, quartered
1 Package hot dogs
Mustard or ketchup, if desired
As you can see, I opted against using processed cheese slices and went with one of my favorites cheeses, Kerrygold Dubliner. You can use any cheese you want, just make sure to cut it in thin strips no bigger than the width of the hot dog. I also used all beef hot dogs, but this would work with any type, including turkey or veggie dogs.
1. Heat oven to 375°F.
2. Unroll crescent dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”