Mummy Hot Dogs #SundaySupper

Can you believe Halloween is just 4 days away? I apologize for not having any Halloween posts other than some pumpkin recipes. But today I have my first official Halloween post: mummy hot dogs.

Now you should know that these hot dogs only requires 3 ingredients: crescent rolls, hot dogs and mustard. But as I’m wrapping these guys up, I realize that I don’t have mustard. I have grainy Dijon mustard but nothing else. I completely panicked and looked around the fridge to see what I could possibly use. Ketchup would blend right in but then I see the light to some leftover garlic aioli. So I put a spoonful of the aioli in a Ziploc bag and pipe out these dots as perfectly as possible. Whew.

You may be wondering what happened to his head there. I was hungry so I had to take a bite while I was taking photos. I just couldn’t wait any longer! #foodbloggerproblems

Don’t forget to check out all the other foodies who have fun Halloween treats for you today!

Bewitching Brews:

• Shrunken Heads in Cider Girlichef
• Candy Corn Martini The Messy Baker Blog
• Trick-or-Treat Wine Pairings for Halloween ENOFYLZ

Ghoulish Gruel: 

• Steak Bites with Bloody Mary Dipping Sauce I Run for Wine
• Eggs in Purgatory My Catholic Kitchen
• Mini Jack-o’-Lantern Sloppy Joe Pies Small Wallet Big Appetite
• Baked Mummy Cheese Dogs In the Kitchen with KP
• Meat Head Ruffles & Truffles 
• Goblin Eggs Bobbi’s Kozy Kitchen
• Spooky Kid Pizzas Sustainable Dad
• Pumpkin Chili, Pumpkin Dip, & Wicken Witch’s Brew Daddy Knows Less
• Monster Mash Cindy’s Recipes & Writings
• Sloppy Worm Sandwiches La Cocina de Leslie 

Spooky Sweets: 

• Pumpkin Whoopie Pies with Biscoff Cream The Girl in the Little Red Kitchen
• Spooky Ogre Eye Cookies The Realistic Nutritionist
• Jack O’ Lantern Cookies Magnolia Days
• Spooky Good Popcorn Snack Mix The Weekend Gourment
• White Chocolate & Coconut Dipped Strawberry Ghosts Sue’s Nutrition Buzz
• Monster Bites Cravings of a Lunatic
• Vegan Halloween Sugar Cookies Hezzi-D’s Books & Cooks
• Monster Cookies Dinners, Dishes, and Desserts
• Tunnel of Doom Cake That Skinny Chick Can Bake
• Candy-Stuffed Rice Crispy Treat Pumpkins Chocolate Moosey
• Crispy Graham Bones The Meltaways
• Dulce de Leche Bat Cookies Crispy Bits & Burnt Ends
• Witch’s Fingers Noshing with The Nolands
• Sweet Intestines with Broken Glass The Little Ferraro Kitchen 
• Graveyard Brownies The Wimpy Vegetarian 
• Boo Candy Corn & Chocolate Chip Cookies Hip Foodie Mom
• Bleeding Devil Cakes Momma’s Meals
• Pumpkin Halloween Munch Big Bear’s Wife
• Halloween Peanut Butter Cookie Dough Cake Pops Juanita’s Cocina
• Jack-O-Lantern Carrot Cake Galactosemia in PDX
• Ghostly Chocolate Orange Tarts Happy Baking Days
• The Wicken Bao The Urban Mrs 
• Messy Monster Cookies MarocMama
• Bewitchingly Delicious Butterscotch Broomstick Cake Pops Mama.Mommy.Mom.
• Halloween Popcorn Cake Pippis in the Kitchen Again
• Witches Morning Gruel In the Kitchen with Audrey
• White Chocolate & Dulce de Leche Ghosts Vintage Kitchen Notes 
• Peanut Butter Candy Bar Cookies The Cookie A Day Challenge
• Monster Cookie Revel Bars Baker Street 
• Halloween Cereal Bars Basic N Delicious
• Ossi di Morti (Bones of the Dead Cookies) Webicurean
• Pumpkin Pie Pinwheels Midlife Road Trip

Also, don’t forget to check out the Bake Sale for Beka. Megan over at Country Cleaver is hosting a bake sale benefitting the Crohn’s and Colitis Foundation of America and she has such amazing treats and products on sale, including my Nutella Stuffed Cinnamon Sugar Muffins!

One year ago: Lighter General Tso’s Chicken

Mummy Hot Dogs (adapted from Live Love Pasta):

Yields 8 servings

INGREDIENTS:

• 1 (8-ounce) tube crescent rolls
• 8 hot dogs
• Mustard, for garnish

DIRECTIONS:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

Roll out the crescent rolls into one sheet, placing 2 triangles together by pinching the seams to make a square. Using a pizza cutter or sharp knife, cut each rectangle into 6 strips.

Wrap 3 strips around each hot dog, leaving a little space at the top for the “eyes.”

Place into oven and bake until golden brown, about 20 minutes. 

Let cool 5 minutes before adding dots of mustard for the “eyes.” Serve immediately.

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