Crescent Mummy Dogs
Courtesy of Pillsbury
Servings: 8
Prep Time: 30 Min.
Cook Time: 15 Min.
Prep Time: 30 Min.
Cook Time: 15 Min.
What you need:
* 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)
* 1 package (10 count) Oscar Mayer™ Classic Wieners Hot Dogs
* Cooking spray
* Mustard or ketchup, if desired
* 2 1/2 slices American cheese, quartered (2.5 oz)
* 1 package (10 count) Oscar Mayer™ Classic Wieners Hot Dogs
* Cooking spray
* Mustard or ketchup, if desired
What to do:
1. Heat oven to 350°F.
2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using a dough sheet: Unroll dough; cut into 4 rectangles.
3. With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces or under 1/2 inch (1 cm) wide, making a total of 40 pieces of dough.
4. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
5. 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.
6. About 1/2 inch from one end of each hot dog, separate "bandages" so the hot dog shows through for "face."
7. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
8. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
9. Using a toothpick, dip one end into mustard and draw features on "face."
2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using a dough sheet: Unroll dough; cut into 4 rectangles.
3. With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces or under 1/2 inch (1 cm) wide, making a total of 40 pieces of dough.
4. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
5. 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.
6. About 1/2 inch from one end of each hot dog, separate "bandages" so the hot dog shows through for "face."
7. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
8. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
9. Using a toothpick, dip one end into mustard and draw features on "face."