Recipe: Hot Dog Mummy Babies
Processed pastry, manufactured meat…but hey - don’t knock ‘em till you try ‘em. It’s a pity to only reserve this recipe for Halloween; Hot Dog Mummy Babies are a classic. I retrieved this recipe from the Pillsbury recipe site. When recreating the site’s recipe, I deleted the cheese and used cloves for the eyes.
Yield: 10 babies Time: Dependent on the kid’s dexterity wrapping bandages around babies
- 1 can (8-ounce) Pillsbury refrigerated crescent dinner rolls or 1 can (8-ounce) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- 10 large hot dogs
- Cooking oil spray
- Mustard or ketchup, optioonal
1 Preheat oven to 375 degrees.
2. 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.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
4. Wrap 4 pieces of dough around each hot dog 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; spray dough lightly with cooking spray.
5 Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. Insert cloves for eyes or dot mustard onto “face” for eyes, although cloves must be removed before serving.
This recipe was adapted by Peggy Lampman and originally posted on AnnArbor.com on Oct. 31, 2011.