Hot Dog Mummies With Honey Mustard Dip Recipe

Ingredients

1 tube (8 ounces) refrigerated crescent rolls20 miniature hot dogs1 large egg2 teaspoons waterDijon mustardDIP:1/2 cup mayonnaise3 tablespoons Dijon mustard3 tablespoons honey1 tablespoon cider vinegarDash hot pepper sauce

Preparation

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.

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.