Ingredients:

  • 8 hot dogs
  • 1 (14.1 oz/400g) package refrigerated crescent roll dough
  • 1 large egg, beaten
  • 2 tbsp yellow mustard
  • Optional: Ketchup for serving

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper (optional).
  2. Unroll crescent roll dough and cut into long, thin strips (about 1/4 inch/0.5 cm wide).
  3. Wrap each hot dog with dough strips, leaving a gap for eyes. Overlap strips to resemble bandages.
  4. Brush wrapped dogs with beaten egg.
  5. Place mummy dogs on baking sheet. Bake for 15-20 minutes, until golden brown and heated through.
  6. Remove and cool slightly. Add small dots of mustard for eyes.
  7. Serve immediately with ketchup, if desired.