Mummy Cheddar Stuffed Hot Dogs
Need an easy and delicious finger food to feed your little ghosts and goblins before their sugar stroll this Halloween? Plate up some yummy Mummy Cheddar Stuffed Hot Dogs they will devour in no time. These cute adult and kid hot dogs ooze farm-fresh Hiland Dairy Cheddar Cheese with every bite and will give your kiddos an energy boost before hitting the bricks.
Mummy Cheddar Stuffed Hot Dogs
Ingredients
- Hiland Dairy Sharp Cheddar Cheese
- 1-2 tubes 8 (ounces) Refrigerated crescent rolls
- Hot dogs and small beef smokies
- 1 large Egg
- 2 tsp Water
- Chopped black olives
- 1/2 cup Mayonnaise
- 3 tbsp Dijon Mustard
- 3 tbsp Honey
- 1 tbsp Cider Vinegar
- 1 Dash Hot Pepper Sauce
Instructions
- Separate crescent roll dough into two rectangles and seal the seams and perforations
- Using a pizza cutter, slice each rectangle horizontally into thin strips for the "adult" mummy dogs. Cut a few adult strips in half for the "kid" mummy dogs.
- Cut a lengthwise slit in the hot dogs. Cut cheese into thin, skinny strips and stuff inside each hot dog.
- Wrap one appropriate sized-strip around each hot dog. Be sure to leave an opening closer to the top to make a face.
- Place on an ungreased baking sheet leaving approximately one-inch space between each mummy dog.
- In a small bowl, whisk the egg and water together and brush over the tops.
- Bake at 375° for 10-15 minutes, or until golden brown. Be sure to watch the baking carefully the last few minutes so the dough does not burn.
- Add two chopped olives to create eyes. Repeat for each mummy hot dog.
- In a small bowl, combine the dip ingredients. Serve with the mummy family.
Diva’s Tip
Another great dipping sauce is your favorite canned chili.
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