If you are looking for the a fun dinner to make for Halloween night, look no further.  These Mummy Hot Dogs are easy to make, fun to eat and so delicious dipped in your favorite condiments!  Serve with some French fries and a vegetable tray and you have a great dipping dinner to serve before hitting the streets for Trick or Treating.

All you need to make these easy Mummy Dogs are a pack of hotdogs, (I like all beef, bun length), a roll of refrigerated crescent dough, and some candy eyeballs.  (If you don’t want to get candy eyeballs, you can use ketchup or mustard for the eyes, but the candy eyes are SOOOOOOOOOOO cute aren’t they?)

These disappear fast, so make sure you make at least a couple per person.  If you have leftovers, just refrigerate and you can reheat in the oven at 350 for 7-10 minutes.

Ingredients:

• 8 bun length hot dogs, (I prefer all beef)
• 1 roll crescent dough from the refrigerator
• Candy eyeballs (optional)

Instructions:

1. Remove the hot dogs from their package and place them on a paper towel and dab as dry as possible.
2. Unroll your crescent dough and cut in half each direction to give you four equal sized rectangles.  (I like the unperforated sheets best, but if you get the perforated dough, cut in to the four rectangles then use your fingers to seal the seams as needed.)
3. Slice each of the rectangles the long way into about ten thin slices.  (See pic below.)
4. Take one hot dog at a time and wrap the strips of pastry around them.  (I use about 4 strips per hot dog.)
5. Place the hot dogs on an ungreased cookie sheet, evenly spaced.  Make sure you have a space for the eyes on each mummy.
6. Spray lightly with non-stick cooking spray.
7. Bake at 375 for 15-17 mins or until the pastry has turned golden brown.
8. Remove from the oven, transfer immediately to a cooling rack using a nylon turner, then add the eyes. 
9. Serve with ketchup, mustard, or any other dipping sauce you like!  (Spicy brown mustard is my favorite!)