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Unroll dough, separate at perforations to create 4 rectangles. Press the other perforations to seal. 2. With a pizza cutter, cut each rectangle lengthwise into 10 strips, making a total of 40 strips of dough. 3. Take one hot dog at a time and make a slit at the bottom for the mummy's legs. Then, make two slits along the sides for the mummy.
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Wind the strips of dough around each hot dogs, leaving a gap an inch down from the top for a "face". It's okay if the strips of dough overlap or look irregular because it adds to the charm of the mummies. Place them on the prepared baking sheet. Bake for 10-12 minutes until the crescent roll dough is golden brown.
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Wrap strips of dough around the individual arms and legs and then around the body of each hotdog, leaving an area about a half an inch long where the mummy's face is. Place the mummies on a large, ungreased baking sheet and lightly spray the dough with cooking spray so it bakes up golden brown. Bake for 13-17 minutes or until the dough is light.
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If using dough sheet, unroll dough and cut into 4 rectangles. 2. With a pizza cutter, cut each rectangle lengthwise into 10 strips, making a total of 40 strips of dough. 3. Take one hot dog at a time and make a slit at the bottom for the mummy's legs. Then, make two slits along the sides for the mummy's arms. 4.
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To bake. Do not thaw. Simply place the frozen mummy dogs on a baking sheet and bake for 20-25 minutes. STORE leftover mummy dogs in the fridge for 2-3 days or in the freezer for about 6 weeks. To reheat. Heat up the oven to 350°F, for about 4-5 minutes or until heated through.
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Place the complete mummys on the prepare baking sheet. Bake for about 12-15 minutes, or until the dough is golden brown. Remove the hot dog mummies from the oven and allow them to cool before. For the finishing touch, dab a little bit of mustard or ketchup on the back of each eye and attach in the eye area.
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Bake mummy dogs in a 375 degree oven for about 15 minutes or until hotdogs are hot and dough is golden brown. With a straw, punch out circles from a slice of white cheese to make eyes. Blow into straw to release each circle. Slice up an olive to make tiny pupils. Place eyes on each mummy while still warm.
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Ingredients: 1 packet puff pastry Lewis & Son Natural Viennas 1 large egg Mustard or ketchup, if desired Cooking Instructions: On a lightly floured work surface, roll out one sheet of puff pastry into a 14-by-10-inch rectangle. Cut lengthwise into twenty 1/2-inch-wide str
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Cook the Mummy Dogs. Place each wrapped hot dog on a baking sheet and then bake for 10-12 minutes or until the dough is golden brown and hot dogs are warmed through. Garnish and Serve. Remove from the oven and place a small dot of ketchup or mustard on the back of your candy eyes and add 2 to each mummy dog.
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Step 2 With a pizza cutter, cut each rectangle lengthwise into 10 strips, making a total of 40 strips of dough. Step 3 Take one hot dog at a time and make a slit at the bottom for the mummy's legs. Then, make two slits along the sides for the mummy's arms. Step 4 Wrap strips of dough around the individual arms and legs and then around the body.
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Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray and set aside. Open the crescent dough and press seams together. Using a pizza cutter, cut 1/4 strips. Wrap each hot dog creating a bandage look leaving gaps and overlapping the dough.
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1. Heat oven to 375°F. 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.
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Squeeze each mummy dog all over, to join pieces of dough to each other. Arranged wrapped wieners on prepared baking sheet. In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth. Use a pastry brush to brush this egg wash all over each wrapped wiener. Bake for 15-18 minutes, or until golden brown.
