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Mummy Dogs
Ingredients
- 1 can refrigerated crescent roll dough
- 2.5 oz American cheese
- 10 Scott Pete Wieners & Franks
- Cooking spray
- Mustard (optional)
Directions
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1
Preheat oven to 375 degrees F.
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2
Unroll crescent roll dough and cut 4 rectangles.
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3
Cut each rectangle lengthwise with a knife into 10 strips, creating a total of 40 strips. Slice cheese into quarters.
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4
Wrap 4 pieces of dough around each hot dog and add 1/4 slice of the cheese in between the hot dog and dough.
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5
Place wrapped hot dogs cheese side down on an ungreased cookie sheet. Lightly spray with cooking spray.
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6
Bake for 13 to 17 minutes or until dough is light golden brown. Top with mustard to create a face on the mummy dog.
