Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 8 standard-sized beef hot dogs or 1 pack of cocktail sausages
- 1 tablespoon yellow mustard or ketchup (for the eyes)
- Optional: Candy eyeballs for a more polished look
- Cooking spray
- Ketchup or marinara sauce for “bloody” dipping
Instructions
- Step 1: Prep the Dough Bandages
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a light coating of cooking spray. Unroll the crescent roll dough into two large rectangles, pressing the perforations together to seal them. Using a pizza cutter or a sharp knife, cut the dough lengthwise into thin strips about 1/4-inch wide. These will serve as your mummy’s bandages. - Step 2: Wrap the Mummies
Pat each hot dog dry with a paper towel; this helps the dough stick better. Take one strip of dough and begin wrapping it around a hot dog. Start at one end and wind it around unevenly to mimic the look of a messy mummy. Be sure to leave a small gap near the top for the “face” to peek through. Repeat this process for all hot dogs, using about two strips of dough per mummy. - Step 3: Bake and Decorate
Place the wrapped mummies on the prepared baking sheet, leaving an inch of space between them. Bake for 10 to 12 minutes, or until the dough is golden brown and the hot dogs are heated through. Remove them from the oven and let them cool for a minute. Use a toothpick to dab two small dots of mustard or ketchup in the face gap for eyes. If using candy eyeballs, use a tiny dot of mustard as “glue” to attach them. Serve immediately with a side of “bloody” ketchup.
- Cook Time: 15 minutes