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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 2 |
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This is another of my family's favorite recipes from the Pillsbury Halloween magazine I bought. They are really cute with little mustard eyes and mouth. I also mix equal parts mustard and ketchup together for dipping. Fun, easy and they taste good too! Ingredients:
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls (8 count) |
2 1/2 slices american cheese slices, quartered |
10 large hot dogs |
cooking spray |
mustard (or both, if desired) or ketchup (or both, if desired) |
Directions:
1. Heat oven to 375°F
2. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
3. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like bandages, stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate bandages so hot dog shows through for face.
5. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
6. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on face. .
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