Mini Hot Dog Mummies with Honey Mustard Dip

Serving Size: 10

Kids will love this fun Halloween appetizer served with honey mustard sauce. This is also a great dish for football gamenights, it's a kids' favorite!

Recipe by: Taste of Home

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time35

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula, Whisk

Ingredients

8 ounce refrigerated crescent rolls
20 miniature hot dog
1 egg large
2 teaspoon water
1 teaspoon Dijon mustard for the eyes
1 toothpicks for creating the eyes

For the dip:

1/2 cup mayonnaise
3 tablespoon Dijon mustard
3 tablespoon honey
1 tablespoon apple cider vinegar
1 dash hot pepper sauce

Instructions

Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog.
Place 1 in. apart on a parchment lined baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes.
Allow mummies to cool slightly, then using a toothpick dipped in mustard, add eyes.
In a small bowl, combine the dip ingredients; serve with mummies.

Reheating Instructions

Heat in 350 degree oven for 10 minutes or until heated through.

Nutrition