Ingredients:

  • 1 can (8 oz / 225 g) refrigerated crescent roll dough
  • 10 (3 oz / 85 g each) beef hot dogs
  • 1 tbsp (15 g) melted butter
  • 1/4 tsp (1 g) garlic powder
  • 20 candy eyes
  • 1 pinch (0.5 g) flaky sea salt

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. Unroll the 225 g crescent roll dough and use a pizza cutter to slice each triangle into 3 thin strips, approximately 1/4-inch wide.
  3. Place the 10 beef hot dogs on the prepared baking sheet.
  4. Starting at one end of each hot dog, wrap a strip of dough around the dog in a spiral motion, leaving a small gap near the top for the eyes.
  5. In a small bowl, mix 15 g melted butter and 1 g garlic powder, then lightly brush the mixture over the dough strips using a pastry brush.
  6. Bake for 10–12 minutes until the dough is dark golden and fragrant.
  7. Remove from the oven and let the mummy dogs cool for 2 minutes.
  8. Gently press two candy eyes into the gap left in the dough of each dog and sprinkle the 0.5 g flaky sea salt over the crust.