Mummy Dogs

Ingredients

• 8 beef hot dogs
• 1 can (8 oz) refrigerated crescent roll dough
• 1 tablespoon Dijon mustard
• 16 small candy eyes
• 1 teaspoon smoked paprika
• 1 egg, beaten

Steps

1. 1

   1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. 2

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

3. 3

   3. Brush each hot dog lightly with Dijon mustard and a dusting of smoked paprika, then wrap the dough strips loosely around each one, leaving a small gap near one end for the face.

4. 4

   4. Brush the wrapped dogs with beaten egg to promote even browning, then arrange them on the prepared baking sheet.

5. 5

   5. Bake for 12 to 15 minutes until the dough is puffed and golden brown.

6. 6

   6. Remove from the oven, let cool for two minutes, then press two candy eyes into the exposed hot dog gap on each mummy dog before serving.