Years and Years ago I saw this recipe in a Good Housekeeping Halloween issue. It is from the good folks over at Pillsbury. Pixie was relentlessly going through a phase of fun food, and if it didn’t have a smile she wasnt going to eat it. I was having to develop all sorts of witchery to try to make food pleasant to her palate, healthy for her belly and well something I wanted to eat as well. At this time she was also going through a huge Mummy, Egyptian, Pharoah, all things Nile interest.
Enter The Mummy.
- 1- Heat oven to 375°F.
- 2- If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
- 3 – With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
- 4 – Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
- 5 – Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”