Mummy Dogs

Ingredients

• 8 beef hot dogs
• 1 can (8 oz) refrigerated crescent roll dough
• 1 tablespoon yellow mustard
• 1 teaspoon smoked paprika
• 16 small candy eyeballs
• 1 egg, beaten
• 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, then cut it into long thin strips about half an inch wide.

3. 3

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

4. 4

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

5. 5

   5. Bake for 13 to 15 minutes until the dough is puffed and golden brown.

6. 6

   6. Remove from the oven, let cool for 2 minutes, then press two candy eyeballs into the exposed gap on each mummy dog before serving.