Hot Dog Mummies
Vicki Butts (lazyme)
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- 1 11-oz can(s)
- pillsbury refrigerated breadsticks (12 breadsticks)
- 12 large
- hot dogs
- cooking spray
- mustard or ketchup, if desired
1Heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick lengthwise and crosswise into 4 pieces, making a total of 48 pieces of dough.
2Wrap 4 pieces of dough around each hot dog to resemble "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. Place wrapped hot dogs on ungreased large cookie sheet; spray dough lightly with cooking spray.
3Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard and ketchup, draw features on “face."
4Makes: 12 sandwiches
5HIGH ALTITUDE (3500-6500 FT): In step 3, bake 15 to 19 minutes. Continue as directed above.
61 Sandwich: Calories 250 (Calories from Fat 160); Total Fat 18g (Saturated Fat 6g; Trans Fat 0.5g); Cholesterol 30mg; Sodium 860mg; Total Carbohydrate 15g (Dietary Fiber 0g; Sugars 3g); Protein 8g
Exchanges: 1 Starch, 1 High-Fat Meat, 2 Fat
Carbohydrate Choices: 1
Just for fun, to create Hot Dog Mummies on Sticks, push a flat wooden stick with rounded ends into the end of each hot dog before wrapping it in the dough.