These are a fun twist on an old favorite. Instead of using crescent rolls, this yummy Halloween recipe uses puff pastry to roll up the mummies! I like serving these with a side of chili (blood!) to dip the mummies in after they are cooked.
Recipe:
1 sheet puff pastry
4 teaspoons Dijon mustard
5-6 hot dogs
mustard for faces, toothpick
chili for dipping
Method:
See the slideshow for details. Preheat the oven to 400-degrees. Smooth out the puff pastry and dot with the mustard. Brush it out evenly over the entire pastry.
Use a knife to slice the pastry into strips. Wrap two strips around the bottom of the hot dogs, leaving a space at the top for the "face".
Slice one strip in half, and wrap that around the very tip of the hot dog, like the head dress of the mummy.
Bake at 400-degrees for 23-26 minutes or until the pastry is golden brown.
Use a toothpick to dot on the mustard into eyes and a simple smile. Serve immediately with the warmed chili!
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