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Mummy Hot Dogs with Creamy Sriracha Lime Dipping Sauce

Classic pigs in a blanket are given a Halloween makeover with these Mummy Hot Dogs.
Servings 8
Author Karen @ The Tasty Bite

Ingredients

For the mummy hot dogs:

  • 1 8 oz can crescent dinner roll dough
  • 8 Ball Park Franks
  • Capers petite peas, or candy eyes for decoration

For the dipping sauce:

  • ¼ cup Greek yogurt
  • ¼ cup sour cream
  • 1 tbsp Sriracha chili sauce
  • 1 tsp fresh lime juice
  • 2 tsp garlic powder
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375F.
  • On a lightly floured surface, unroll dough and press the perforations together to create a rectangle. Using a pizza cutter or sharp knife, cut dough lengthwise into 8 strips.
  • Wrap each hot dog with a dough strip in criss cross pattern, leaving some space for the face of the mummy. Repeat with the remaining ingredients.
  • Transfer to a baking sheet lined with parchment paper and bake for 15 to 18 minutes, or until the dough is golden brown. Decorate each mummy with “eyes”.
  • Meanwhile, mix all dipping sauce ingredients in a bowl until smooth. Enjoy!