Mini Mummy Hot Dog Bites

5 from 1 vote

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

Cook Time11

Total Time26

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Author: June Albertson-Dick

Ingredients

32 small hot dogs/sausages {I used Little Smokies}
1 can refrigerated crescent roll dough

Instructions

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.

Notes

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.

Nutrition