Yesterday Sarah shared a recipe for mummy jalapeño poppers. Consider those your appetizer, because today I’m serving up the main “dish”… well at least your 5yo will consider this a bootiful dish.
Even though it looks like a bit of work, today’s recipe really couldn’t be more simple. So you can make these and you’ll be the luckiest mummy on the block.
Ingredients
- hot dogs (I prefer the fatter ones – it gives you more girth to work with when cutting the arms and legs)
- crescent rolls
Mummy Dogs How-to
- Using the photos in this post as your guide, begin by slicing the legs and arms in the hotdog.
- Unroll the crescent rolls, and cut them into long strips (less than two crescent rolls’ worth are required for each dog, and that’s even over-doing it a bit on the wrapping).
- Wrap the crescent roll dough around the mummy, taking the time to wrap its arms and legs. Visually, I prefer my mummy dogs with a bit less wrapping, but the boys love the rolls, so I went all-in with these mummies.
- Place the wrapped mummies on a baking sheet and bake at 350F for about 11-13 minutes. The baking time will depend slightly upon how much wrapping is on your mummy. I baked these for the full 13 minutes and the rolls were a perfect golden brown color.
And make sure to serve these up with a solid side of punny dad mom jokes.
