Mummy Dogs

Hot dogs and crescent rolls are all dressed up for Halloween.

Mummy Dogs (Progressive Farmer image by Rachel Johnson)

MAKES: 6 HOT DOGS


PREP TIME: 25 MINUTES


6 all-beef hot dogs


1 (8-ounce) package refrigerated crescent rolls


1 large egg, beaten


1/4 cup brown mustard


2 tablespoons mayonnaise


2 tablespoons tomato ketchup

1. Heat oven to 350°F. Remove hot dogs from packaging; pat dry with a paper towel.


2. Unroll dough into a flat sheet, gently pressing perforations to seal the dough into one large rectangle. Using scissors or a sharp knife, cut dough into 1/2-inch-thick strips.


3. Wrap hot dogs with strips of dough to create a "mummy" effect, leaving a small opening near the top to appear as a face. To make mini-mummies, cut each hot dog in half; wrap.


4. Place wrapped hot dogs on a parchment-lined baking sheet; coat dough with beaten egg using a pastry brush.


5. Bake 12 to 15 minutes or until golden brown.


6. To decorate: Combine mustard, mayonnaise and ketchup in a small bowl; stir until smooth. Using a toothpick, paint eyes on the hot dog; serve remaining mixture as dipping sauce.

[PF_1019]

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