Abt Exclusive Cooking

Hot Dog Mummies with BlueStar’s Susan Swanson!

Hot dogs wrapped in dough to look like mummies on a platter

Things are getting spooky at Abt! In addition to our scheduled costume contest (you may see some fun outfits on the sales floor on October 31) we’ve decided to start making some Halloween-themed snacks with a little help from BlueStar chef Susan Swanson. Here in our BluesStar kitchen, Susan creates bites that will help pack the kids with protein before they run off trick-or-treating, or appetizers for parents hanging out with friends at home. A quick, simple and easy recipe that matches the holiday’s theme, these hot dog mummies are sure to get a round of applause. Find a live stream of the recipe at the end of the post for tips, tricks and more! For our schedule of holiday recipes, check out our BlueStar cooking demo schedule.

 

AuthorSean R.
Rating

hot dog mummies being decorated with mayonnaise

Yields10 Servings

 8 oz Can of Refrigerated Crescent Roll Dough
 2.50 Slices of American Cheese
 10 Hot Dogs
 20 Candy Eyes
 As Needed: Cooking Spray, Mustard, Ketchup, Mayonnaise

1

Preheat oven to 375 degrees F.

2

Unroll dough, separate at perforations to create 4 rectangles. Press
perforations to seal.

3

Using a knife or pizza cutter, cut each rectangle lengthwise into 10
pieces, making a total of 40 pieces of dough.

4

Slice the cheese into quarters the long way. Slice the half cheese slice
into 2 long pieces.

5

Pair one hot dog with one cheese slice, then wrap 4 pieces of dough around
them to look like mummy wraps. You will have to slightly stretch the
dough to completely cover the hot dogs. About ½ inch from the end of
each hot dog, separate the dough so the hot dog shows through for the
"mummy’s" face. Repeat with remaining hot dogs.

6

On a large, ungreased cookie sheet, on parchment paper, place
wrapped hot dogs (cheese side down) and spray dough lightly with
cooking spray.

7

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs
are hot. Once they come out of the oven, add two candy eyes to the face
openings. You can use a dot of ketchup on the back if they don’t stay
on. Serve with the condiments of your choice.

CuisineCooking MethodTags,

Ingredients

 8 oz Can of Refrigerated Crescent Roll Dough
 2.50 Slices of American Cheese
 10 Hot Dogs
 20 Candy Eyes
 As Needed: Cooking Spray, Mustard, Ketchup, Mayonnaise

Directions

1

Preheat oven to 375 degrees F.

2

Unroll dough, separate at perforations to create 4 rectangles. Press
perforations to seal.

3

Using a knife or pizza cutter, cut each rectangle lengthwise into 10
pieces, making a total of 40 pieces of dough.

4

Slice the cheese into quarters the long way. Slice the half cheese slice
into 2 long pieces.

5

Pair one hot dog with one cheese slice, then wrap 4 pieces of dough around
them to look like mummy wraps. You will have to slightly stretch the
dough to completely cover the hot dogs. About ½ inch from the end of
each hot dog, separate the dough so the hot dog shows through for the
"mummy’s" face. Repeat with remaining hot dogs.

6

On a large, ungreased cookie sheet, on parchment paper, place
wrapped hot dogs (cheese side down) and spray dough lightly with
cooking spray.

7

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs
are hot. Once they come out of the oven, add two candy eyes to the face
openings. You can use a dot of ketchup on the back if they don’t stay
on. Serve with the condiments of your choice.

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