Recipe courtesy of General Mills

Crescent Mummy Dogs

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


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


  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."
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.