Pella Chronicle

October 12, 2012

Crescent Mummy Dogs

Staff Writer
Associated Press

Pella — 1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls

2 1/2 slices American cheese, quartered (2.5 oz.)

10 large hot dogs

Cooking spray, and mustard or ketchup, if desired

1. Heat oven to 375F.

2. Unroll crescent roll dough; seperate at perforations, creating 4 rectangles. Press porforations to seal.

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 (1/2 slice cheese, cut in half).

4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like bandages, stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, seperate "bandages" so hot dog shows through for "face". On large ungreased 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".