Mummy Hot Dogs With Spider Web Sauce

For the hot dogs

Preheat your oven to 375 degrees. Line a baking pan with parchment paper or a Silpat mat. Set aside.

Remove the crescent dough from the tube and unroll the dough. If you are using crescent rolls, unroll into a sheet and press the perforations together to “seal” them.

Using a pizza cutter, cut 20 thin strips of dough. Next, using the pizza cutter, cut the 20 strips in half so that you have 40 strips of dough.

Again, using the pizza cutter, cut each slice of cheese into 3 strips.

Line one side of each hot dog with slices of cheese.

Wrap 4 strips of dough around each hot dog and cheese slice to look like ‘mummy bandages’. It is okay to see bits of the hot dog through the ‘bandages’.

Place the hot dog on the prepared baking sheet and repeat the process with the other hot dogs, cheese, and dough strips.

I like to press the wrapped strips together and slightly flattened on the back of each ‘mummy’ to hold the cheese in place as it melts while cooking.

Bake in the preheated oven for 15 to 18 minutes or until the dough is golden brown and the hot dogs are hot. Remove from the oven.

Use a smear of ketchup to attach two candy eyes to the ‘face’ of the mummy. Set aside to cool for a minute or two.

Make the spider web sauce

Pour the ketchup into a small serving bowl.

Use a snack size zip lock bag and pour the yellow mustard into the bag. Seal tightly and snip off a tiny opening in the corner of the bag.

Squeeze concentric circles around the top of the ketchup bowl. Use a toothpick or a tip of a knife to draw lines through the mustard circles towards the center of the bowl, creating a spider web effect.

Serve the hot dogs with the spider web ketchup for dipping.