Best Mummies In A Blanket Recipes

HOT DOG MUMMIES WITH HONEY MUSTARD DIP

Hot Dog Mummies with Honey Mustard Dip image

These flaky mummy sandwiches are instant party hits! The accompanying mustard dip adds just the right kick.

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 20 appetizers (about 1 cup dip).

Number Of Ingredients 11

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
20 miniature hot dogs
1 large egg
2 teaspoons water
Dijon mustard
DIP:
1/2 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon cider vinegar
Dash hot pepper sauce

Steps:

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.

Nutrition Facts : Calories 128 calories, Fat 10g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 287mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

MUMMIES IN A BLANKET

Mummies in a Blanket image

Mummies in a Blanket

Provided by Jane Kaylie

Categories Other Appetizers

Time 25m

Number Of Ingredients 5

Ingredients

12 oz package andouille chicken sausage, or favorite cooked sausage
8 oz package refrigerated crescent rolls
2 Tbsp unsalted
1/4 c pepper jack cheese, shredded
1 Tbsp jalapeno, minced

Steps:

1. Preheat oven to 350 F. Line a baking sheet with aluminum foil and set aside. Cut each chicken sausage in half lengthwise. Cut each sausage piece in half again, width wise.
2. Set aside. Remove crescent roll dough from package. It should look like a large square.
3. rush the square with butter and sprinkle with pepper jack cheese and jalapeño and press down into dough.
4. Cut dough in ¼ inch wide strips. Starting with one piece of sausage, take half a strip and wrap it around the pointed end of the sausage and pinch at the top to seal.
5. Take a full strip and wrap the bottom half of the sausage, ensuring you leave a thumb's width of sausage unwrapped. Place mummy on baking sheet and repeat the process with remaining sausage until mummies are assembled.
6. Bake mummies for 15 minutes or until golden on the outside. For eyes use a chop stick to poke holes into the sausage, then fill holes with a piece of minced jalapeño.