Hot Dog Mummies with Honey Mustard Dip |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
20 miniature hot dogs |
1 egg |
2 teaspoons water |
dijon mustard |
dip: |
1/2 cup mayonnaise |
3 tablespoons dijon mustard |
3 tablespoons honey |
1 tablespoon cider vinegar |
dash hot pepper sauce |
Directions:
1. 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.
2. 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. Yield: 20 appetizers (about 1 cup dip).
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