Since we live on what seems to be one of Worthington’s busiest trick-or-treating streets, the supper hour on Halloween night is always a bit hectic at our house. Hubby Bryan and I take turns answering the door, but we’re always getting caught mid-bite when the doorbell rings. Consequently, I usually try to come up with a simple supper that can be eaten on the fly and doesn’t suffer from getting cold. (Pizza, anyone?)
If there were youngsters inhabiting our abode, I’d be tempted to make up a batch of this holiday-appropriate (and extremely cute!) meal, which comes, of course, from the people who specialize in crescent rolls — Pillsbury.
Crescent Mummy Dogs
Heat oven to 375 degrees. Unroll one 8-ounce can crescent dinner rolls; separate at perforations, creating four rectangles. Press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
Using 2 ½ slices American cheese, cut each into quarters.
Using 10 hotdogs, wrap four 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 form the end of each dog, separate the bandages so the hot dog shows through for a face.
On an ungreased large cookie sheet, place wrapped hot dogs, cheese side down. Spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light gold brown and hot dogs are heated through. With mustard, draw features on the face (two dots for eyes will suffice).