Mummy Hot Dogs
12 Hot Dogs
1-2 Cans Refrigerated Ginger Evans Crescent Rolls
On the side Mustard or Ketchup
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!