10.30.2012

mini mummies

This little appy has turned into a must-make Halloween snack tradition.


With just three ingredients, it's fast, fun and easy to create. 
The refrigerated crescent roll needs to be pressed into a rectangle.

Cut each rectangle into 10 strips, and with the cocktail franks, 


roll them up into the mummies, leaving a little bit of space for the eyes. 
The Son happily got involved with the rolling

and the dotting. Ketchup is the expected choice for the eyes, 
but The Little Man was feeling a tad crazy and grabbed Sriracha for a little kick.

Happy Halloween Snacking!

Mini Mummies
adapted from Pillsbury.com

1 package refrigerated crescent rolls
1 package cocktail franks
ketchup or sriracha

Preheat oven to 375ºF.

Unroll the dough. Separate at perforations and create four rectangles. Cut each rectangle into 10 strips.

Using one strip per cocktail frank, wrap the dough around the dog, leaving a little space for the eyes to peek through. The dough is quite malleable and can be gently pulled thinner if you need a bit more "bandage".

Place the mini mummy dogs on an ungreased, rimmed cookie sheet and bake for 10-12 minutes, or until the dough is lightly golden.

Dab on the eyes with the ketchup or sriracha.



2 comments:

  1. Oh, yes. I happen to be a big fan of the toasty dog! So do you actually have power to be blogging? Hope your Halloween isn't as scary as Sandy!

    ReplyDelete

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