Looking for a fun treat for your next halloween party? These mummy dogs are a twist on traditional pigs in a blanket that are sure to be show stoppers. Kids love them, adults enjoy them, no matter your age this treat topped with a sweet black raspberry sauce is the perfect bite.
How to make mummy dogs.
To start, remove the crescent roll from the package and close up any perforation. With a pizza cutter, slice long 1/4 inch strips and set aside.
For the body of the mummy, take a hotdog and slice down the middle the bottom 2 inches. This will form the legs. Next, in the middle of the hotdog, slice both sides slightly diagonal to form hands.
To wrap the mummy dogs, take a crescent strip and start wrapping around the hotdog limbs, core and head leaving a little opening around the face area.
Grill some mummy dogs.
Heat up the grill to 375 degrees and set for indirect heat. Place the mummy dogs on a wire rack and transfer to the grill. These should cook about 10 minutes or until the crescent dough is golden in color.
Let’s get saucy.
The black raspberry sauce works perfectly as a sweet dip and best of all, it’s super easy to make.
In a saucepan, pour Sparklingice Black Raspberry sparkling water, brown sugar, ketchup, hot sauce, BBQ seasoning and Worcestershire sauce. Simmer it over low heat until the sauce thickens.
For the presentation, once the mummy dogs have cooled off, make some eyes using yellow mustard, serve along side the sweet black raspberry sauce and enjoy!
Happy Halloween!
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Printer friendly recipe below:
Mummy Dogs
Ingredients
- 1 pkg Hot dogs
- 1 pkg Pillsbury Crescent Rolls
Sauce Ingredients
- 1/4 cup Sparklingice Black Raspberry
- 1/4 cup Brown sugar
- 1/4 cup Ketchup
- 2 tbsp Hot sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp BBQ seasoning
Instructions
- Remove the crescent roll from the package and close up any perforation. With a pizza cutter, slice long 1/4 inch strips.
- For the body of the mummy, take a hotdog and slice down the middle the bottom 2 inches. This will form the legs. Next, in the middle of the hotdog, slice both sides slightly diagonal to form hands.
- To wrap the mummy dogs, take a crescent strip and start wrapping around the hot dog limbs, core, head leaving a little opening around the face area.
- Heat up the grill to 375 degrees and set for indirect heat.
- Place the mummy dogs on a wire rack and transfer to the grill. These should cook about 10 minutes or until the crescent dough is golden in color.
- For the final presentation, once the mummy dogs have cooled off, using yellow mustard add in the eyes.
Sauce instructions
- In a saucepan, pour Sparklingice Black Raspberry sparkling water, brown sugar, ketchup, hot sauce, BBQ seasoning and Worcestershire sauce. Simmer it over low heat until the sauce thickens.
Check out the Recipes Page for other tasty ideas!
