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Mummy hot dogs

 

Method 1

Ingredients

oil, for greasing

1 tbsp honey

1 tbsp ketchup

2 tsp yellow mustard, plus a little extra to decorate

12 chipolatas

tube of 6 ready-to-roll croissant (look in the chiller cabinets near the pastry in the supermarkets)

STEP 1

Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.

STEP 2

Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips – you should get about 16 per rectangle.

STEP 3

Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.


Method 2

Ingredients:

- Hot dogs

- Crescent roll dough

- Mustard or ketchup (for the eyes)

Instructions:

1. Preheat your oven according to the instructions on the crescent roll dough package.

2. Unroll the crescent roll dough and cut it into thin strips.

3. Wrap each hot dog with the thin strips of dough, leaving a small space at one end for the face.

4. Place the wrapped hot dogs on a baking sheet lined with parchment paper.

5. Bake the mummy hot dogs in the preheated oven according to the crescent roll dough package instructions, or until the dough is golden brown.

6. Use mustard or ketchup to create eyes on the face of each mummy hot dog.

7. Serve and enjoy your spooky Mummy Hot Dogs!



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