Monday, October 31, 2016



  • 1 1-oz. tube refrigerated bread stick dough OR cressent roll
  • 12 hot dogs
  • 1 egg
  • 1 tablespoon water
  • Garnish: mustard


Seperate  dough into strips. Wrap one strip of dough around each hot dog, leaving 1/2 inch uncovered for face. you can also make slits on the top portion to create arms. and on the bottom to create legs
 Arrange on a lightly greased baking sheet.
Whisk together egg and water; brush over dough. Bake at 350° for 14 to 16 minutes, or until golden.
 Dot mustard on hot dogs with a toothpick to form eyes, if desired.

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