Ingredients
Scale
- 1 pack (8 count) of high-quality beef or turkey hot dogs
- 1 can (8 oz) refrigerated crescent roll dough
- Yellow mustard or candy eyes for decoration
- Optional: A small slice of American cheese to place under the “bandages”
- Cooking spray (olive oil or avocado oil)
Instructions
- Start by removing the hot dogs from their packaging and patting them completely dry with a paper towel. This ensures the dough sticks to the meat and doesn’t slip during cooking. Open the crescent roll dough and unroll it onto a clean surface. Press the perforated seams together to create one large sheet. Use a pizza cutter or a sharp knife to cut the dough into thin strips, about 1/4 inch wide. These will serve as your mummy bandages.
- Take one hot dog and begin wrapping a dough strip around it. Start at one end and work your way down, overlapping the dough slightly to mimic a mummy’s wrappings. Make sure to leave a small gap near the top of the hot dog for the “face” where the eyes will go later. If one strip isn’t long enough, simply pinch another strip to the end and keep wrapping. Repeat this process for all eight hot dogs.
- Lightly grease your air fryer basket with a small amount of cooking spray. Place the wrapped mummy dogs in the basket in a single layer, ensuring they are not touching so the air can circulate. Set your air fryer to 340°F (170°C). Cook for 6 to 8 minutes, or until the dough is golden brown and the hot dogs are heated through. Check them at the 5-minute mark, as air fryer temperatures can vary.
- Carefully remove the hot dogs from the air fryer. Let them cool for about two minutes. Once they are slightly cool to the touch, use a toothpick to dab two small dots of mustard or ketchup in the face gap for eyes. If you prefer, you can use a tiny drop of mustard to “glue” on edible candy eyes for a more cartoonish look. Serve immediately while warm.
- Cook Time: 18 minutes