Hotdog mummies

Hotdog Mummies

Time: – Yield:

Prep Time: 35 minutes    Total Time: 50 minutes     Yield: 10 servings


  • 1 can (8oz) refrigerated Pillsbury Original Crescent Rolls (8 count) or 1 can (8oz) refrigerated Pillsbury Original Crescent Dough sheet
  • 2 ½ slices American cheese, quartered (2.5oz)
  • 10 Oscar Mayer beef hot dogs
  • Cooking spray
  • Mustard or Ketchup, if desired


  1. Heat oven to 375°F.
  2. If using crescent rolls:  Unroll dough; separate at perforations, creating 4 rectangles.  Press perforations to seal.  If using dough sheet:  unroll dough; cut into 4 rectangles.
  3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.  Slice cheese slices into quarters (½ slice cheese, cut in half). 
  4. Wrap 4 pieces of dough around each hot dog and ¼ slice of cheese to look like “bandages”, stretching dough slightly to completely cover hot dog.  About ½ inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.”  On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.  With mustard, draw features on “face.”