Mummy Hot Dogs

Ingredients

• 8 cocktail wieners or mini hot dogs
• 1 tube (8 oz) refrigerated crescent roll dough
• 1 teaspoon yellow mustard
• 1 teaspoon smoked paprika
• 16 small candy eyes
• 1 egg, beaten (for egg wash)

Steps

1. 1

   1. Preheat the oven to 375°F 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 long, thin strips about 1/4 inch wide.

3. 3

   3. Wind two or three dough strips tightly around each mini hot dog in overlapping spirals, leaving a small gap near the top for the face, then place them on the prepared baking sheet.

4. 4

   4. Brush each wrapped hot dog lightly with beaten egg wash and dust with a pinch of smoked paprika for color.

5. 5

   5. Bake for 12–14 minutes until the dough is puffed and deep golden brown, then remove from the oven and let cool for 2 minutes.

6. 6

   6. Dot a tiny amount of mustard where the face gap is and press two candy eyes into it on each mummy before serving.