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Garlic Butter Mummy Dogs


Ingredients

Scale

1 can crescent rolls
1 package 5-6 hot dogs
flour (optional) to prevent sticking

optional: 2 tbsp butter + 1 clove garlic
mustard and candy eyeballs


Instructions

1. Preheat oven to 375. Sprinkle a little flour on your work surface to prevent sticking (not required- but helpful!). Open the can of crescent rolls and separate by squares (not triangles)- pressing the triangles together to form a square Slice thinly into strips (5-6 strips per dog).

2. Remove the hot dogs from the packaging and pat off any moisture.

3. Line a sheet pan with parchment paper. Lay 5-6 strips down (horizontally, in a vertical line, so the dogs lay on top of the strips vertically) and wrap, pinching together the edges.

4. From there, you can pop them in the oven and bake for 10-12 minutes– or whisk the melted butter with a clove of garlic and brush on top, first, then bake. Let cool a few minutes before serving.


Notes

For the eyeballs, we patted the space between two mummy rag strips with a paper towel and dotted on dijon mustard. Snuggle in some candy eyeballs and enjoy the cuteness!