Ingredients
Scale
- 8 high-quality chicken hot dogs
- 1 can (8 oz) refrigerated crescent roll dough
- 1 tablespoon melted butter or 1 beaten egg (for the wash)
- Yellow mustard or candy eyes (for the eyes)
- Ketchup or BBQ sauce for serving
Instructions
- Step 1: Preparation and Drying
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Take the chicken hot dogs out of their package and pat them thoroughly dry with a paper towel. Removing the surface moisture is a critical step; it ensures the dough sticks to the hot dog rather than sliding off during the wrapping process. - Step 2: Slice the Crescent Dough
Unroll the crescent roll dough onto a clean surface. If you are using the variety with perforations, press the seams together to create a solid sheet. Using a pizza cutter or a sharp knife, cut the dough lengthwise into thin, narrow strips about 1/4 inch wide. You want these to look like bandages, so irregular widths actually add to the mummy aesthetic. - Step 3: Wrap the Mummies
Take one strip of dough and begin wrapping it around a chicken hot dog. Start at one end and wind it around randomly to mimic mummy wrappings. Leave a small gap near the top for the “face” area where the eyes will go later. Continue wrapping with another strip if needed until the hot dog is mostly covered but still looks slightly disheveled. Repeat for all eight hot dogs. - Step 4: Bake to Golden Perfection
Place the wrapped mummies on your prepared baking sheet. Lightly brush the dough with melted butter or an egg wash to help them brown beautifully. Slide the tray into the oven and bake for 12 to 15 minutes. You are looking for the dough to be puffed up and a light golden brown. Remove from the oven and let them cool for 2 to 3 minutes. - Step 5: Decorate and Plate
Once the mummies are cool enough to touch, it is time to give them sight. Use a toothpick to dab two small dots of mustard or ketchup in the face gap you created. Alternatively, you can use a tiny drop of mustard to “glue” on edible candy eyes. Serve them immediately with extra dipping sauces on the side.
- Cook Time: 30 minutes