Mummy Dogs

Ingredients

• 8 beef hot dogs
• 1 can (8 oz) refrigerated crescent roll dough
• 16 small black olive slices, for eyes
• 1 tablespoon yellow mustard, for serving
• 1 tablespoon ketchup, for serving
• 1 egg, beaten (for egg wash)

Steps

1. 1

   1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   2. Unroll the crescent dough and press the seams together, then cut it into thin strips roughly half an inch wide.

3. 3

   3. Starting near one end of each hot dog, wrap dough strips diagonally around it, leaving a small gap near the top for the face — press the ends to seal.

4. 4

   4. Brush each wrapped hot dog lightly with beaten egg to promote browning, then press two olive slices into the face gap as eyes.

5. 5

   5. Arrange on the prepared baking sheet and bake for 12 to 14 minutes, until the dough is golden and flaky.

6. 6

   6. Let cool for 2 minutes before serving alongside mustard and ketchup for dipping.