Mummy Hot Dogs

Why you’ll love it

• Kid-friendly: fun to make and decorate together.
• Party-ready: easy to make ahead and share.
• Cute, not scary: perfect for school parties and trick-or-treat night.

Quick facts

Ingredients

• 1 can (8 oz) refrigerated crescent dough sheet (or crescent rolls, seams pinched)
• 8 hot dogs
• 1 large egg, beaten (optional, for a golden finish)
• 16 candy eyes
• Yellow mustard, plus more for dipping
• Ketchup, for dipping

Step-by-step method

1. Heat the oven to 375°F (190°C). Line a baking sheet with parchment. Pat the hot dogs dry so the dough sticks.

2. Unroll the dough and cut it lengthwise into about 32 thin strips, roughly 1/4 inch wide, with a pizza cutter.

3. Wrap 3 to 4 strips around each hot dog, crisscrossing like bandages. Leave a 1/2-inch gap near one end for the face.

4. Set on the baking sheet and brush the dough lightly with egg, if using. Bake 13 to 15 minutes, until golden.

5. Cool 2 minutes. Dab two tiny dots of mustard in each face gap and press on candy eyes. Serve with mustard and ketchup.

Pro tip

Stretch the dough strips slightly as you wrap. Thinner strips look more like real bandages and bake through without getting doughy.

Make ahead

Wrap up to 4 hours ahead, cover, and refrigerate; bake just before serving.