Country Crock Mummy Dogs
The perfect Halloween treat!
The perfect Halloween treat!
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![Preparation time]()
Prep time15 min![Ready in]()
Ready in![Servings]()
Portions10![Difficulty]()
DifficultyEasy
Ingredients
- 1 8oz store-bought crescent roll dough
- 10 Hot Dogs
- ¼ Cup of Melted Country Crock Original Spread
- Store-bought Grated Parmesan Cheese
- Candy Eyes
Optional
- Ketchup
- Mustard
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat your oven to 375°F
- Open your store-bought crescent roll package and unroll the dough. Seal the perforations in the dough together with your fingers.
- Using a knife, pizza cutter or scissors, cut enough thin strips along the shorter width of your sheet of dough to have 2 strips for each of your hot dogs.
- Wrap 2 pieces of dough around each hot dog making sure to separate the dough on one end so that there is enough room to create a “face”.
- On a large baking sheet, place your wrapped hot dogs “face” side up and brush each of them with melted Country Crock Original Spread
- Bake for 15-18 minutes until the dough is light golden brown and the hot dogs are hot.
- To make your “face”, use a toothpick and dip it in ketchup or mustard to dot two spots on each of the mummy hot dogs to adhere your candy eyes in place.
- Top with store-bought grated parmesan cheese and serve with your favorite condiments. Enjoy!
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