Halloween Mummy Dogs

To make Halloween Mummy Dogs, start by preheating your oven to 375°F (190°C). Unroll a can of crescent roll dough and press the perforations to seal. Use a pizza cutter to slice the dough into thin strips. Wrap these strips around each hot dog, leaving a gap for the eyes. Bake for about 15 minutes or until golden brown. Once done, let them cool slightly and use a dab of ketchup to attach candy eyes.

Traditional Halloween Mummy Dogs made with crescent roll dough are not gluten-free. However, you can substitute the crescent roll dough with gluten-free dough or puff pastry that is specifically labeled gluten-free to make this recipe compatible with a gluten-free diet.

If you're looking for alternatives to hot dogs for Halloween Mummy Dogs, consider using turkey dogs, veggie dogs, or even sausages. For a vegetarian option, you can use plant-based hot dogs or even zucchini sticks wrapped in dough for a fun twist.

To store leftover Halloween Mummy Dogs, allow them to cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

Halloween Mummy Dogs pair well with a variety of dipping sauces. Ketchup is a classic choice, but you can also serve them with mustard, ranch dressing, or even a spicy sriracha mayo for an extra kick. For a fun Halloween twist, consider using a green avocado dip or a red marinara sauce.