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Mini Mummy Dogs

5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 pckg Lil smokies or all beef hotdogs cut in half
  • 1 pckg Pillsbury reduced fat crescent rolls
  • 1/4 cup BBQ sauce
  • 1-2 tsp sriracha optional
  • 1 egg
  • 1 tbsp mustard for eyes
  • Ketchup, Mustard, BBQ sauce for dipping

Instructions
 

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  • In a small bowl, mix together BBQ sauce and sriracha. Toss hotdogs in the sauce
  • Unroll the crescent dough and seal the seams of the triangles to create rectangles. Using a pizza cutter, cut strips (about 1/4" thick) of dough. Stretch the strips to make them longer and wrap aroud the hotdogs, leaving a small opening for mummy mustard eyes. Place on baking sheet and repeat this process until all hotdogs are wrapped.
  • Whisk the egg and gently brush the wrapped mummies with the egg wash.
  • Bake the mummies for about 12-15 minutes, until crescent dough becomes golden brown. Remove from the oven and let cool.
  • Using a toothpick, dot mustard on each mummy to create eyes.
  • Serve on a platter with extra Ketchup, mustard, and bbq sauce for dipping!
Keyword appetizer, halloween, halloween party, mummy dog, snacks
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