Mummy dogs with crescent dough are basically pigs in a blanket wearing a costume: salty hot dogs wrapped in flaky dough “bandages,” with optional melty cheese and mustard eyes.
1canrefrigerated crescent dough (crescent rolls)about 225–240 g / 8 oz
4slicescheddar cheese (or American)optional; about 80 g / 3 oz, cut into thin strips
cooking spray or neutral oila light mist, for the dough
For the eyes (after baking)
1–2tspyellow mustardfor eyes (after baking)
Optional for serving
ketchup, mustard, or ranchfor dipping
Instructions
Heat the oven to 190°C / 375°F. Line a sheet pan with parchment.
Prep the hot dogs: Pat them dry with paper towels.
Unroll the crescent dough. If you have triangles, press the perforations together to make 4 rectangles.
Cut “bandage” strips: Slice the dough into thin strips, roughly 6 mm / 1/4 inch wide, making enough to wrap all 8 hot dogs.
Add cheese (optional): Lay a few thin cheese strips along each hot dog (or tuck one strip under the dough as you wrap). Don’t overdo it to avoid leaking.
Wrap like a mummy: Wind dough strips around each hot dog, crisscrossing and leaving a couple small gaps. Leave a bare spot near the top for “eyes.” Don’t stretch the dough aggressively.
Arrange on the pan seam-side down, spaced apart. Lightly mist the dough with cooking spray (optional, helps browning).
Bake 12–15 minutes, until the dough is deep golden in thinner spots and the hot dogs are heated through. If the dough browns too fast, lower to 175°C / 350°F and bake 2–4 minutes more.
Add eyes after baking: Cool 2–3 minutes, then dot mustard for eyes.