This recipe combines the classic flavors of mini hot dogs wrapped in flaky crescent rolls with a playful Halloween twist.
Ingredients
Scale:
1 can (8 oz) refrigerated crescent roll dough
24 mini hot dogs
2 tablespoons yellow mustard (for dots)
24 small pieces of black olives or candy eyes
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the crescent roll dough and separate it into triangles. Cut each triangle into thin strips, about 1/2 inch wide.
Take one mini hot dog and wrap it with the dough strips, leaving a small space for the 'face.'
Place the wrapped hot dog on the prepared baking sheet. Repeat with the remaining hot dogs.
Bake in the preheated oven for about 12-15 minutes, or until the dough is golden brown and p￭ up.
Once baked, allow the mummy pigs to cool slightly before adding the eyes. Use the yellow mustard to create small dots for eyes and place the olives or candy eyes on top.
