Mummy Dogs

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

Mummy Dogs (Progressive Farmer image by Rachel Johnson)



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.