Ingredients
Scale
- 8 bun length hot dogs (preferably all beef)
- 1 roll crescent dough from the refrigerator
- Candy eyeballs (optional)
Instructions
- Remove the hot dogs from their package and dry them with a paper towel.
- Unroll the crescent dough and cut into four equal-sized rectangles.
- Slice each rectangle lengthwise into ten thin strips.
- Wrap four strips of pastry around each hot dog.
- Place the wrapped hot dogs on an ungreased cookie sheet.
- Spray lightly with non-stick cooking spray.
- Bake at 375°F for 15-17 minutes until golden brown.
- Transfer to a cooling rack and add candy eyeballs.
- Serve with ketchup, mustard, or your favorite dipping sauce.
Notes
- Use unperforated crescent dough sheets for easier handling.
- Spicy brown mustard pairs well with these mummy dogs.
- Prep Time: 10 mins
- Cook Time: 17 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 mummy dog
- Calories: 180
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 15mg