Name: Mummy Hot Dogs (Halloween Pigs-in-a-Blanket)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 24 mini hot dogs (cocktail franks); 2 (8-oz) cans refrigerated crescent roll dough; 1 large egg, beaten (optional, for shine); 2 teaspoons yellow mustard or ketchup (for eyes); Nonstick spray or parchment for pan; Optional dips: ketchup, mustard, barbecue sauce

Description

Party-perfect, kid-friendly Halloween appetizers made with crescent dough-wrapped mini franks and mustard eyes.

Ingredients

Scale

24 mini hot dogs (cocktail franks)

2 (8-oz) cans refrigerated crescent roll dough

1 large egg, beaten (optional, for shine)

2 teaspoons yellow mustard or ketchup (for eyes)

Nonstick spray or parchment for pan

Optional dips: ketchup, mustard, barbecue sauce

Instructions

1. Preheat oven to 375°F (190°C); line a baking sheet with parchment.

2. Unroll crescent dough; press perforations to seal; cut into 1/4-inch strips.

3. Pat hot dogs dry; wrap each with dough strips, leaving a small gap for the face.

4. Brush with beaten egg if using; arrange seam-side down on the sheet.

5. Bake 12–15 minutes until puffed and golden.

6. Cool 3 minutes; dot two mustard or ketchup “eyes” in the face gap.

7. Serve warm with your favorite dipping sauces.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 95 kcal
Sodium: 300 mg
Fat: 6 g
Carbohydrates: 6 g
Protein: 4 g