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Mummy Cheddar Stuffed Hot Dogs

Materials

  • 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.