HALLOWEEN MUMMY HOT DOGS

Halloween mummy hot dogs image

Cut croissant dough into strips and roll around chipolatas for these spooky bandaged mummies. Serve with your favourite dip.

Provided by Cassie Best

Categories Buffet

Time 35m

Yield Makes 12

Number Of Ingredients 6

Ingredients

oil , for greasing
1 tbsp honey
1 tbsp ketchup
2 tsp French's yellow mustard , plus a little extra to decorate
12 chipolatas
tube of 6 ready-to-roll croissant (look in the chiller cabinets near the pastry in the supermarkets)

Steps:

Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.
Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips - you should get about 16 per rectangle.
Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.

Nutrition Facts : Calories 148 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Protein 6 grams protein, Sodium 0.8 milligram of sodium