Ingredients:

  • 1 package (8 rolls/triangles) Refrigerated Crescent Roll Dough (230 g)
  • 8 large All-Beef Hot Dogs (Approx. 450 g)
  • 1 large Egg (beaten)
  • 2 Tbsp Bright Yellow Mustard or Ketchup (for eyes)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a large baking sheet (13x18 inches) with parchment paper or a silicone baking mat.
  2. Unroll the crescent roll dough. Using a sharp paring knife or pizza cutter, slice the entire sheet of dough into long, thin strips, approximately 1/4 inch (0.6 cm) wide.
  3. Take one hot dog and wrap a strip of dough around it, slightly stretching the dough. Begin wrapping at the base and work up, leaving a small gap near the top third for the face area. Overlap the dough slightly to mimic bandages.
  4. Place the wrapped Mummy Hot Dogs seam-side down on the prepared baking sheet. For a deeper golden color, brush the exposed dough with the optional beaten egg wash.
  5. Bake for 15 to 18 minutes, or until the dough is puffed up and uniformly golden brown, ensuring the hot dog is heated through.
  6. Remove the mummies from the oven and let them cool on the sheet for 5 minutes. Using a small spoon, dab two small spots of mustard or ketchup into the exposed face area to create the mummy eyes.
  7. Transfer immediately to a platter and serve warm with your favorite dipping sauces.