Week 6 Mummy Hot Dogs

Hot Dog Mummies

• Ingredients

  ·      1 can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

  
  

  ·      10 hot dogs

  
  

  ·      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 a non-greased 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. With mustard, draw features.