Mummy Dogs

Perp Time: 15 mins | Total Time: 30 mins | Serves: 12

Ingredients

• 1 package crescent roll dough, 8 oz

  
  

• 12 mini sausages, or hot dogs, depending on size preference

  
  

• 1 egg, for egg wash

  
  

• 1 tablespoon water

  
  

• 1 Mustard or ketchup, for eyes

Instructions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Unroll the crescent roll dough and press the seams together so they don’t come apart while cutting. Using a pizza cutter or sharp knife, cut each rectangle into thin strips, about 1/4 inch wide. These will be your "bandages."

Step 3

wrap each mini sausage or hot dog in the crescent dough strips around it, leaving a small gap for the "face." Wrap randomly to create a bandaged effect. For the head section, wrap a bit more loosely so there’s a space for the eyes after baking.

Step 4

In a small bowl, whisk together the egg and water to make an egg wash. This will give your mummies a golden, shiny finish. Lightly brush the wrapped mummies with the egg wash.

Step 5

Place the mummies on the prepared baking sheet and bake for 12-15 minutes, or until the dough is golden brown and cooked through.

Step 6

Let the mummies cool for a few minutes before adding eyes. Use small dots of mustard or ketchup to create eyes in the gap you left at the top of each mummy. Alternatively, you can stick on candy eyes for a more detailed look.

Step 7

Arrange your mummy pigs in a blanket on a platter and serve them with your favorite dipping sauces, like mustard, ketchup, or even cheese sauce.