Mini Mummy Dogs
These mini mummy hot dogs are such a cute Halloween appetizer. Easy to make with buttery crescent roll dough wrapped around little smokies.
Servings: 6
Equipment
- Baking Sheet Pan
- Parchment Paper
- Pizza Cutter
Ingredients
- 1-2 12-13oz Little Smokies, package
- 1 8oz Crescent Rolls, package
- Egg wash, optional
- Mini Candy Eyes See Substiutions
Instructions
- Preheat the oven to 375℉. Line a sheet pan with parchment paper.
- Prep the little smokies. Rinse them with water and dry them with paper towels. Tip: Drying them allows the crescent dough to stick better to the little smokies.
- Open the crescent dough package and unroll it.
- With your fingers, pinch the perforation to seal them together.
- Using a pizza cutter, cut thin strips.
- Wrap the little smokies and seal the last wrap toward the back of the mummy. Tip: Stretch and pinch any excess dough.
- Place them on the lined sheet pan seam side down.
- Optional: Brush them with an egg wash mixture (whole egg with 1 tablespoon of water). It will have an extra shiny finish.
- Bake for 10-12 minutes, or until golden in color. Remove from the oven and allow them to cool for 5 minutes.
- Place mini candy eyeballs in between the "bandages" before serving or use a substitute of choice. Enjoy.
Notes
For an extra spooky presentation, fun eyeballs are a must. Using mini candy eyeballs is the perfect touch. They can be found at the grocery store, craft stores, and online.
Other options include cake icing gel (black, green, red), a dot of mustard or ketchup (using a toothpick), black olives, and capers.