Mummy Dogs

Ingredients

• 8 beef hot dogs
• 1 tube (8 oz) refrigerated crescent roll dough
• 16 small candy eyeball decorations
• 1 tablespoon yellow mustard, for serving
• 1 tablespoon ketchup, for serving
• 1 teaspoon garlic powder
• cooking spray

Steps

1. 1

   1. Preheat the oven to 375°F and lightly grease a baking sheet with cooking spray.

2. 2

   2. Unroll the crescent dough and press the seams together to form a single sheet, then use a knife or pizza cutter to slice it into long, thin strips roughly half an inch wide.

3. 3

   3. Starting near one end of each hot dog, wrap strips of dough in a spiral toward the other end, leaving a small gap near the top to reveal a 'face' area; press the dough end to secure it.

4. 4

   4. Sprinkle the wrapped hot dogs lightly with garlic powder, then arrange them on the prepared baking sheet.

5. 5

   5. Bake for 12 to 14 minutes until the crescent dough is golden and cooked through, then remove from the oven and let cool for two minutes.

6. 6

   6. Press two candy eyes onto the exposed face area of each mummy dog and serve on a wooden plate with mustard and ketchup for dipping.