Recipe courtesy of General Mills

Crescent Mummy Dogs

  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 10 servings
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Ingredients

1 can (8 oz) Pillsbury¿ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury¿ refrigerated Crescent Dough Sheet

2½ slices American cheese, quartered (2.5 oz)

10 large hot dogs

Nonstick cooking spray

Mustard or ketchup, if desired

Directions

  1. 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 (½ slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and ¼ slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About ½ 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."
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