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Hot Dog Mummies with Honey Mustard Dip

Total Time

Prep: 25 min. Bake: 10 min.


20 appetizers (about 1 cup dip)

These flaky mummy sandwiches are instant party hits! The accompanying mustard dip adds just the right kick.
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  • 1 tube (8 ounces) refrigerated crescent rolls
  • 20 miniature hot dogs
  • 1 large egg
  • 2 teaspoons water
  • Dijon mustard
  • DIP:
  • 1/2 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon cider vinegar
  • Dash hot pepper sauce


  1. Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog.
  2. Place 1 in. apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes. Using mustard, add eyes. In a small bowl, combine the dip ingredients; serve with mummies.

Nutrition Facts

1 appetizer with 2 teaspoons dip: 128 calories, 10g fat (2g saturated fat), 18mg cholesterol, 287mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 2g protein.