Mini Mummy Hot Dog Bites
Little smokies and refrigerated crescent dough are combined in a fun and unique way to create the cutest Mini Mummy Hot Dog Bites that are perfect for Halloween.
Prep Time15 minutes mins
Cook Time11 minutes mins
Total Time26 minutes mins
Course: Appetizer, Main Course
- 32 small hot dogs/sausages {I used Little Smokies}
- 1 can refrigerated crescent roll dough
Preheat oven to 375 degrees.
Open the can of refrigerated crescent rolls. Press the perforated edges together to make two long rectangles. Use a pizza cutter or sharp knife to cut 15-16 thin strips from each rectangle, for a total of 30-32 strips.
Wrap half of a strip around every little smokie sausage starting at one end and ending at the other. Take the second half and wrap over the first in a criss cross pattern. Place onto a silicone mat {or parchment} lined baking sheet. Place about 1/2-1 inch apart to allow for the crescent dough to rise slightly.
Bake for 10-13 minutes or until the crescent dough is golden brown. Serve warm with your favorite dip. We like Barbecue Ranch {1/2 cup of prepared ranch dressing with 1/4 cup of our favorite barbecue sauce}. Leftovers can be refrigerated, in an airtight container for up to 3 days.
- To make bigger Mummy Dogs use 2 cans of crescent dough and hot dogs. Bake in a 375 degree oven for 12-14 minutes or until dough is golden brown.