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Mummy Hot Dogs

by Jane Lake

There are many recipes for Mummy Hot Dogs on the internet, but I wanted to include the directions here as a convenience for readers. Essentially, these Halloween treats are a version of the classic recipe for pigs in a blanket, so popular with kids and mums around the world.

Mummy Dogs

• can of refrigerated crescent rolls or dough
  
• processed cheese slices
  
• hot dogs
  
• no-stick cooking spray
  
• mustard
  
• ketchup or desired dips

Directions:

Preheat oven to 375° and unroll dough. If using crescent roll dough, press perforations to seal. Cut dough into four equal rectangles.

Slice each dough rectangle along the length to make 10 thin strips of dough per rectangle, or 40 strips in total.

Slice processed cheese squares in half, then slice each portion in half again lengthwise to make four long, rectangular pieces of processed cheese.

Wrap each hot dog with four pieces of dough and one of the sliced rectangles of processed cheese to create the mummy's bandages. You may need to stretch the dough a little to make it fit around the hot dog. When you get near the top of the hot dog, separate the dough bandages so the hot dog shows through to make a face.

Place the dough wrapped hot dogs on a non-stick cookie sheet, with cheese side down. Spray the mummy dogs with cooking spray, and place in the pre-heated oven.

Bake for about 15 minutes or until dough is golden brown and hot dogs are heated through. Use a couple of drops of mustard to add mummy eyes. Serve hot with ketchup or your favourite dip alongside.

Notes: I use low-fat hot dogs or chicken wieners to reduce the fat in this recipe.

Sources:
Recipe is based on the recipe for Pillsbury Crescent Mummy Dogs.