Ingredients
1 tube (8 ounces) refrigerated crescent rolls
20 miniature hot dogs
1 large egg
2 teaspoons water
Dijon mustard (for eyes)
For the Dip:
1/2 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon cider vinegar
Dash hot pepper sauce (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Separate crescent roll dough into 2 rectangles. Seal seams and perforations, then cut each into 10 strips.
- Wrap each mini hot dog with 1 strip of dough, leaving a small gap for eyes.
- Place on an ungreased baking sheet, 1 inch apart.
- Whisk egg with water and brush over the tops of the dough-wrapped hot dogs.
- Bake for 10-15 minutes or until golden brown.
- Remove from oven and dot Dijon mustard in the gap to create eyes.
- While baking, whisk together mayonnaise, Dijon, honey, cider vinegar, and hot sauce to make the dip.
- Serve warm with the dip.
Notes
- To make vegetarian, substitute with plant-based hot dogs or marinated carrots.
- Use chocolate sauce for eyes if making banana-based sweet mummies.
- Can be prepared ahead and stored unbaked or baked in the fridge for up to 3 days.
- Freeze for up to 3 months and bake from frozen, adding a few minutes as needed.
- Great project for kids and perfect party snack!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Bake
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 appetizer with 2 teaspoons dip
- Calories: 128
- Sugar: 4g
- Sodium: 287mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 18mg
