Hot Dog Mummies With Honey Mustard Dip Recipes

HOT DOG MUMMIES WITH HONEY MUSTARD DIP

Steps:

• Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog., Place 1 in. apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes. Using mustard, add eyes. In a small bowl, combine the dip ingredients; serve with mummies.

HOT DOG MUMMIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain.
• Roll crescent dough onto a work surface; tear into 8 pieces. Roll 1 piece dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
• Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.

HOT DOG MUMMIES

Steps:

• Heat oven to 375°F
• Unroll dough; separate at perforations into 12 breadsticks.
• With knife or kitchen scissors, cut each breadstick lengthwise and crosswise into 4 pieces, making a total of 48 pieces of dough.
• Wrap 4 pieces of dough around each hot dog to resemble "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.
• Place wrapped hot dogs on ungreased large cookie sheet; spray dough lightly with cooking spray.
• Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
• With mustard, draw features on "face.".
• Makes: 12 sandwiches.
• Kitchen Tips:.
• Just for fun, to create Hot Dog Mummies on Sticks, push a flat wooden stick with rounded ends into the end of each hot dog before wrapping it in the dough.

HOT DOG MUMMIES

Steps:

• Roll out croissant dough on a cookie sheet lined with parchment paper. Freeze dough for 15 minutes.
• While dough chills take a paring knife and cut hot dogs into little people. With the paring knife make an incision 3⁄4 of the way up on the left and right of hot dog to make arms. Then make an incision in the middle of the hog dog half way down to create legs.
• Remove the dough from the freezer and with a spice cutter or pizza cutter slice the dough into little strings. Leave an opening at the top for the eyes.
• Wrap each hot dog with strings of dough to create a wrapped mummy.
• Place the wrapped hot dog mummies on a cookie sheet and bake for 15 minutes and 350 degrees.
• Once the hot dog mummies have cooled take a tube of mustard and paint on two little eyes where you left an opening at the top.
• Enjoy!

HONEY-MUSTARD HOT DOGS

Steps:

• Combine the emmental, cheddar, mustard and honey. Cook the sausages following pack instructions. Heat the grill to high. Split the hot dog buns, fill each with a sausage and top with the cheese mixture. Put the hot dogs onto a baking sheet and grill for 1-2 mins or until the cheese has melted.