Monday, October 27, 2008
Just in time for Halloween, I got this idea from Pillsbury's website. I used Turkey hot dogs and reduced fat crescent rolls to make them a little healther. I prefer no cheese, but Aaron wanted cheese in his. I shouldn't have given him the option because trying to keep the cheese in place as I wrapped the dough around was a challenge, but definitely doable. We had mummy dogs and veggies with ranch for dinner in front the of tv as we watched Vantage Point - a really good movie! I made a couple extra and sent them as leftovers for Aaron's lunch. Hopefully nobody made fun of it haha!
My only tip, as you're wrapping the crescent rolls around the hot dog, leave more room than you'd think you need for the face. As the dough bakes, the space will become smaller. You can see I forgot to account for that and barely had room to make eyes!
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Mustard or ketchup, if desired
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."