Ingredients
Scale
- 8 mini hot dogs or cocktail sausages
- 1 tube of refrigerated crescent roll dough
- 4 sticks of string cheese
- 1 cup of baby carrots
- 1 cup of black grapes
- 2 tangerines or clementines
- 1 small celery stalk
- 1/2 cup of hummus or ranch dressing
- 12 candy eyes (edible)
- A handful of pretzel sticks
- 1/4 cup of blueberries
Instructions
- Step 1: Preparation: Preheat your oven or air fryer to 375°F (190°C). Unroll the crescent dough and cut it into very thin strips. These will serve as your “mummy bandages.” Peel the tangerines but keep them whole; these will become your pumpkins. Cut the celery into tiny 1-inch slivers to use as pumpkin stems.
- Step 2: Cooking: Wrap the thin strips of dough around the mini hot dogs, leaving a small gap at the top for the “face.” Place them on a baking sheet and bake for 5-6 minutes or until the dough is golden brown. While the mummies bake, cut the string cheese sticks in half and pull the bottom halves into fringes to create “cheese brooms.” Insert a pretzel stick into the top of each cheese stick to complete the broomstick look.
- Step 3: Plating: Grab a large wooden board or flat platter. Place the warm “mummy” hot dogs in the center and add two edible candy eyes to each using a tiny dot of mustard or ketchup. Place the celery stems into the center of the peeled tangerines to create pumpkins. Arrange the baby carrots and black grapes in clusters to fill the gaps. Place your dip in a small bowl with “spider” designs made of balsamic glaze or sriracha. Scatter the cheese brooms and blueberries around the edges for a full, festive look.
- Cook Time: 15 minutes