Mummified hot dogs

Ingredients

• 8 beef hot dogs
• 1 can (8 oz) refrigerated crescent roll dough
• 2 tablespoons yellow mustard, for eyes
• 1 tablespoon Dijon mustard, for serving
• 1 egg, beaten
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon grated Parmesan cheese

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 to form one flat sheet, then cut it into thin strips roughly half an inch wide.

3. 3

   3. Sprinkle the dough strips lightly with garlic powder, smoked paprika, and Parmesan, then wind each strip around a hot dog in overlapping diagonal layers, leaving a small gap near the top for the face.

4. 4

   4. Place the wrapped hot dogs on the prepared baking sheet, brush each one with beaten egg for shine, and bake for 12 to 15 minutes until the dough is deep golden and flaky.

5. 5

   5. Remove from the oven and let cool for two minutes, then use a toothpick or small piping tip to dot two tiny spots of yellow mustard in the face gap to create eyes.

6. 6

   6. Arrange on a plate and serve immediately with Dijon mustard on the side for dipping.