Mummy Hot Dogs

Instructions

1. 1

   Preheat your Oven to 375°F. Line a large Baking Sheet with Parchment Paper or a Silicone Baking Mat.

2. 2

   Open the Crescent Roll Dough can and separate the dough along the perforated lines into 8 triangles. Using a Knife or pizza cutter, cut each triangle lengthwise into 3 thin strips, giving you 24 strips total.

3. 3

   Pat the Hot Dogs dry with a paper towel — this helps the dough stick and prevents soggy wrapping. Leave about 1/2 inch of space near one end of each Hot Dog unwrapped; this will be the face.

4. 4

   Starting just below the face end, wrap 2–3 strips of Crescent Roll Dough around each Hot Dog in a crisscross or spiral pattern, stretching the dough slightly as you go. Overlap the strips and vary the angles to mimic bandages. Press the ends of each strip gently against the Hot Dog or tuck them under to secure. Leave the face area (about 1/2 inch from the top) completely unwrapped.

5. 5

   Place the wrapped mummies on the prepared Baking Sheet, spaced about 1 inch apart. If using an egg wash, lightly brush the Crescent Roll Dough with the beaten Egg for a deeper golden color.

6. 6

   Bake at 375°F for 12–14 minutes, until the Crescent Roll Dough is puffed and deep golden brown. Check at the 12-minute mark — ovens vary, and you want the dough fully cooked through, not pale.

7. 7

   Remove from the Oven and let cool for 3–4 minutes on the pan. While still warm, use a squeeze bottle or a Ziploc Bag with a tiny corner snipped off to pipe two small dots of Yellow Mustard or Ketchup onto the unwrapped face area of each mummy to make eyes. Serve immediately.