TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 20 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Hot Dog Mummies with Honey Mustard Dip in Reminisce October/November 2011, p57

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.

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