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

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 use a knife or pizza cutter to slice it into thin strips, roughly half an inch wide.

3. 3

   3. Starting just below the top of each hot dog, wrap strips of dough in a spiral down toward the bottom, leaving a small gap near the top for the face; press the ends lightly to seal.

4. 4

   4. Place wrapped hot dogs on the prepared baking sheet, brush with beaten egg, and bake for 12–14 minutes until the dough is golden and cooked through.

5. 5

   5. While still warm, press two olive slices into the dough gap on each hot dog to form eyes.

6. 6

   6. Transfer to a cutting board and serve immediately with mustard and ketchup for dipping.