Ingredients
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1 (8 oz) pkg crescent rolls
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Flour for dusting
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1 (14 oz) pkg mini hot dogs
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1 large egg
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1 tbsp yellow mustard
Steps
1
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.
2
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.
3
Bake 10–12 min. until golden brown. Use a toothpick to make mustard eyes.
