Snack: Hot Dog Mummies with Honey Mustard Dip Recipe
Ingredients
1 tube (8 ounces) refrigerated crescent rolls
20 miniature hot dogs
1 large egg
2 teaspoons water
Dijon mustard
Instructions
Separate crescent roll dough into two rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap one strip around each hot dog.
Place 1 in. apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375 ° for 10-15 minutes or until golden brown. Add eyes with mustard. In a small bowl, combine the dip ingredients; serve with mummies.
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Nutrition Facts
Serving Size: 20
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
