Mummy Hot Dogs
User Reviews
5
Mummy Hot Dogs
Description
This recipe involves unrolling crescent roll dough and cutting it into thin strips. Each hot dog is paired with a quartered slice of American cheese and wrapped with the dough strips, leaving a small section exposed for the face. Baking at 375°F results in lightly golden dough that is soft yet slightly crisp on the edges, with melted cheese inside and heated hot dog carefully enclosed.
The final touch is adding candy eyes to the dough face openings to create a mummy effect ideal for Halloween parties or themed snacks. These can be made ahead and stored wrapped in the refrigerator overnight before baking, allowing for advance preparation.
Additionally, assembled mummy hot dogs can be frozen on a baking sheet then transferred to a freezer-safe bag for up to two months. They bake directly from frozen for 20-25 minutes. Leftovers can be refrigerated for 2-3 days or frozen for about six weeks.
Ingredients
- 1 (8-ounce) can crescent roll dough crescents or sheet, refrigerated
- 2½ lices American cheese
- 10 hotdog
- cooking spray
- Candy eyes
Instructions
- Heat oven to 375°F.
- Unroll dough. If using crescent rolls, separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet, simply cut into 4 rectangles.
- Using a knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
- Slice cheese slices into quarters (the ½ cheese slice, will be cut in half).
- Pair one hot dog and one cheese slice, then wrap 4 pieces of dough around them to look like mummy wraps. Slightly stretch the dough to cover the hot dogs completely. About ½ inch from one end of each hot dog, separate the dough so hot dog shows through for the mummy's face. Repeat with remaining ingredients.
- On a large, ungreased cookie sheet, place wrapped hot dogs (cheese side down) and spray dough lightly with cooking spray.
- Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. Once they come out of the oven, add two candy eyes to the face openings.
Notes
- Prepare mummy hot dogs in advance by rolling them the night before and refrigerating.
- Freeze assembled mummy dogs on a baking sheet before transferring to a freezer bag; store for up to 2 months.
- Bake frozen mummy hot dogs without thawing for 20-25 minutes at 375°F.
- Store leftovers in the fridge for 2-3 days or freeze for about 6 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 574mg | 24% |
| Potassium | 73mg | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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