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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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October 31, 2012

Last Minute Halloween Dinner~Mummy Dogs

Halloween night is hurried, busy and non-stop evening for most families.  Definitely a good idea to fill the tummies with something other than all the candy that's laying around before the trick-or-treating begins.  I found this Pillsbury recipe online today that I know my kids would love.....

Mummy Dogs.

















recipe and photo courtesy Pillsbury

Super easy to make and great finger food to serve.  Pair it with some 'Witches Brew' punch and some carrot sticks and dip and you're ready for a night of trick-or-treating.


Mummy Dogs

Ingredients:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2 ½ slices American cheese, quartered (2.5 oz)
10 large hot dogs
   Cooking spray
   Mustard or ketchup, if desired



Directions: 
·         1 Heat oven to 375°F.

·         2 If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations    to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

·         3 With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

·         4 Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

·         5 Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
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