Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Unroll the crescent roll dough on a clean, lightly floured surface.
- Use a pizza cutter or knife to cut the dough into thin strips, about ½ inch wide.
- Wrap each hot dog with the strips of dough, leaving a small portion of the hot dog exposed near the top for the 'eyes'. Overlap the strips slightly to create a layered bandage effect.
- Pinch the ends of the dough strips to the hot dog to secure them.
- Place the wrapped hot dogs on the prepared baking sheet.
- If using, brush the mummies with the beaten egg.
- Bake for 12-15 minutes, or until the crescent roll dough is golden brown and cooked through.
- Let the mummies cool for a few minutes on the baking sheet before transferring them to a serving platter.
- Use a toothpick or a small piping bag to add two small dots of mustard or ketchup to the exposed hot dog portion to create the eyes.
Notes
Don’t overbake the mummies, and ensure the crescent roll dough is cold when unrolling. Experiment with puff pastry instead of crescent roll dough for a flakier result. Play around with eye placement for different expressions. Serve with dipping sauces like ketchup, mustard, or BBQ sauce. For a gluten-free version, use gluten-free crescent roll dough.