HOT DOG MUMMIES
I made this meal for my grandma when I was a kid and it's super simple and a great idea for kids to make to start to learn how to cook!
Provided by DessertQueen123
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain.
- Roll crescent dough onto a work surface; tear into 8 pieces. Roll 1 piece dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
- Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 11.8 g, Cholesterol 22.5 mg, Fat 18.5 g, Protein 7.2 g, SaturatedFat 6.3 g, Sodium 731.3 mg, Sugar 2 g
HOT DOG MUMMIES
Made with store-bought crescent dough, these mummy dogs will be a hit at dinner or a Halloween party. The dough is very forgiving and easy to wrap, and the best part is it doesn't need to be perfect-these are ancient mummies after all.
Provided by Food Network Kitchen
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips.
- Take 1 hot dog and 1 strip of the dough and wind the dough around the hot dog while pulling gently to stretch the dough. Crisscross the dough every so often so it looks like mummy wrappings. Near the end of the hot dog, leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with remaining dough and hot dogs. Bake until golden brown, about 15 minutes.
- While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies' eyes.
- Remove the hot dogs from oven. Using a toothpick, smear some ketchup on one side of each cheese round and "glue" it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.
HOT DOG MUMMIES WITH HONEY MUSTARD DIP
These flaky mummy sandwiches are instant party hits! The accompanying mustard dip adds just the right kick.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 appetizers (about 1 cup dip).
Number Of Ingredients 11
Steps:
- Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog., Place 1 in. apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes. Using mustard, add eyes. In a small bowl, combine the dip ingredients; serve with mummies.
Nutrition Facts : Calories 128 calories, Fat 10g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 287mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
CRESCENT JALAPEñO HOT DOG MUMMIES
Turn your table into a fright fest with these deliciously spooky Crescent Jalapeño Hot Dog Mummies. Wieners, cheese-stuffed jalapeño peppers and crescent rolls topped with olives for eyes make for festive hot dog mummies your guests are sure to love.
Provided by My Food and Family
Categories Halloween Appetizers
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F
- Mix cream cheese, shredded cheese and dry seasonings until blended; spoon into pepper halves.
- Cut wieners crosswise in half, then cut each half into 4 lengthwise strips. Place over stuffed peppers.
- Unroll crescent dough onto lightly floured cutting board; press into 12x8-inch rectangle, firmly pressing perforations and seams together to seal. Cut crosswise into 16 (1/2-inch-wide) strips.
- Wrap 1 dough strip around each stuffed pepper half; place, filled sides up, on parchment-covered baking sheet.
- Whisk egg and water until blended; brush onto dough. Gently press 2 olive slices into dough on each stuffed pepper for the mummy's eyes.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.7262 g, Sugar 0 g, Protein 5 g
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