Crescent Mummy Hot Dogs

(originally made 10/2007)

Since DH works nights, I thought I'd treat Jake to some fun Halloween recipes for dinner the next few nights. Last night we had Boboli pizza with sauce and part skim mozz shapes cut out with Halloween cookie cutters.   Tonight we had Mummy Hot Dogs.

Crescent Mummy Dogs

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count) (I used breadsticks)
2 1/2 slices (2.5 oz) American cheese slices, quartered (I omitted)
10 large hot dogs (I used Hebrew National 97% Fat Free)
Cooking spray
Mustard or ketchup, if desired

1 . Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."


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