Crescent Mummy Dogs
Have your little ghouls and goblins help prep dinner by wrapping the Crescent dough strips around hot dogs. They’ll love seeing these simple-yet-spooky mummies bake into cheesy, crescent-wrapped mummy pigs-in-a-blanket to eat before their Halloween festivities!
Pillsbury
Pillsbury
Recipe - Stillwater
Crescent Mummy Dogs
Prep Time30 Minutes
Servings10
Cook Time20 Minutes
0Ingredients
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 Oscar Mayer™ hot dogs
Cooking spray
Ketchup, if desired
Mustard, if desired
Directions
- Heat oven to 375°F.
- If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
- With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
- Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "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." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); 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."
30 minutes
Prep Time
20 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Pillsbury Crescents, Original, 8 Each
2 For $6
$3.99 was $4.99$0.50 each
Kraft American Cheese Slices, 16 Each
$4.79 was $4.99$0.30 each
Oscar Mayer Stuffed Dogs, Chili Cheese, 16 Ounce
$4.29 was $7.19$0.27/oz
Pam Cooking Spray, No-Stick, Original, 6 Ounce
$3.99 was $4.99$0.67/oz
Heinz Tomato Ketchup, 20 Ounce
$3.99$0.20/oz
French's Classic Yellow Mustard, 14 Ounce
$2.59$0.18/oz
Directions
- Heat oven to 375°F.
- If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
- With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
- Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "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." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); 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."