Hot Dog Mummies with Honey Mustard Dip Recipe

Hot Dog Mummies with Honey Mustard Dip Recipe photo by Taste of Home

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Hot Dog Mummies with Honey Mustard Dip Recipe

Prep: 25 min. Bake: 10 min.

Yield: 20 Servings

25 10 35

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
20 miniature hot dogs
1 egg
2 teaspoons water
Dijon mustard
DIP:
1/2 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon cider vinegar
Dash hot pepper sauce

Directions

Separate crescent roll dough into two rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap one strip around each hot dog.
Place 1 in. apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° for 10-15 minutes or until golden brown. Add eyes with mustard. In a small bowl, combine the dip ingredients; serve with mummies. Yield: 20 appetizers (about 1 cup dip).

Nutritional Facts 1 appetizer with 2 teaspoons dip equals 128 calories, 10 g fat (2 g saturated fat), 18 mg cholesterol, 287 mg sodium, 8 g carbohydrate, trace fiber, 2 g protein.

Originally published as Hot Dog Mummies with Honey Mustard Dip in Reminisce October/November 2011, p57

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