Mummy Hot Dogs with Crescent Rolls

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Mummy Hot Dogs with Crescent Rolls

Mummy hot dogs wrapped in crescent roll bandages, with eyes made from mozzarella and black olives instead of candy. One 8 ounce tube of dough makes 8, and they are on the table in 30 minutes.

Course Appetizer, Halloween

Cuisine American

Keyword mummy hot dogs

Prep Time 15

Cook Time 15

Total Time 30

Servings mummy hot dogs

Calories 211kcal

Ingredients

1 8-ounce tube crescent rolls
8 Hot Dogs
mustard or mayo or ketchup, for the eyes
Mozzarella cheese sliced, for the eyes
Black olives for the pupils
1 large straw for cutting the eye circles
1 regular straw the small one, for cutting the pupils

Instructions

Preheat oven to 375 F.
Unroll the crescent roll dough and separate it into 4 rectangles, then press the perforations to seal.
Cut the dough with a sharp knife into strips 1/2 inch wide, and join 3 strips end to end to form one long “bandage”.
Wrap the “bandage” around a hot dog, leaving a gap near one end for the mummy’s face.
Repeat with all the hot dogs and arrange them on a baking sheet lined with parchment paper.
Bake until golden brown, 13 to 15 minutes. Start checking at 12 minutes, because the thin dough strips brown fast.
While the mummies are in the oven, cut slices of mozzarella as thick as you want the eyeballs to be.
Cut the sides off the olives so they lie flat.
Using the large straw, cut circles out of the cheese.
Cut the centers out of the cheese circles with the small straw.
Using the small straw, cut pieces out of the olives.
Place a little piece of olive into each cheese circle.
Take the mummies out of the oven, brush the face with a little mustard, mayo or ketchup, and press on the eyeballs.

Notes

How far one tube goes. One 8 ounce tube of crescent rolls wraps 8 regular hot dogs. For a more heavily bandaged mummy, use a second tube and add more strips to each one.

Mini mummy dogs. Use 32 little smokies and one 8 ounce tube. Cut the strips 1/4 inch wide, wrap one strip around each sausage, and bake at 375 F for 10 to 12 minutes.

The eyes go on after baking. Cheese added before baking melts and the face disappears, so the mozzarella and olive eyes are pressed on once the mummies come out of the oven.

Getting a head start. Crescent dough is best baked soon after it is cut, so cut the cheese circles and olive pupils ahead and keep them covered, and wrap the mummies just before they go in.

Watch the pan. On a dark or nonstick baking sheet the thin strips brown faster, so check at 12 minutes.

All measurements are US cups and spoons.

* mummy eyeballs adapted from Spend with Pennies

Nutrition