Mummy Hot Dogs


INGREDIENTS

  • 12 Hot Dogs

  • 1-2 Cans Refrigerated Ginger Evans Crescent Rolls

  • 1 Egg

  • On the side Mustard or Ketchup

DIRECTIONS

  • Preheat the oven to 375F

  • Roll out the dough very thin, then use a pizza cutter or knife to cut skinny strips of dough. Wrap each hotdog. Leave a little bit of open space around the "face" of the mummy. Tuck the end underneath the mummy dog (so that it doesn't unravel.)

  • Repeat with all hotdogs. Lay them all on a baking sheet lined with parchment paper or baking mat.

  • In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the glaze all over the top of each mummy dog.

  • Bake 18-20 minutes, until the dough is nice and golden brown.

  • Before serving, dog the mummy dogs with a little mustard or ketchup for the "eyes."

​*Kids love them!

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