Everyone’s favorite party appetizer has been transformed into a spooky treat. Wrap these ahead of time and refrigerate up to 2 hours. Pop them in the oven when you’re ready to serve!
1 (8 oz) pkg crescent rolls
Flour for dusting
1 (14 oz) pkg mini hot dogs
1 large egg
1 tbsp yellow mustard
Preheat the oven to 375°F. Unroll the dough on a work surface dusted with flour. Press the dough together along the seams to form one large sheet. Cut into thin strips.
Wrap 1 strip of dough around each sausage, stretching dough slightly to look like bandages. Leave a small space exposed at the top for the face. Place on ungreased baking sheet. In a small bowl, whisk the egg and brush egg wash onto the dough.
Bake 10–12 min. until golden brown. Use a toothpick to make mustard eyes.