I don't know how it is at your house on Halloween night, but at ours, it's a mad dash to fit everything in, especially if, like this year, it's a school night. I know I have a few hours to finish homework, fix supper, trick or treat in multiple places, sort candy and get my little goblin to bed at a decent hour. Sigh.....for Mommy, it takes just a little of the fun out of it. But this year, I have a plan. Supper is going to be easy, quick, fun, special and spooky all "bandaged" into one dish! This is an idea I had saved to my Halloween Pinterest board since the summer! I found it on the Pillsbury website and knew not only would Alex love them, they would be the perfect "pre-candy" treat. I always make sure Alex has a meal before we head out, but I remember how it was when I was little. You are so excited to hit the streets, you can barely sit still long enough to take 5 bites, so a big meal just isn't worth it, and Alex is no exception. So w/ this, I'm hoping to hold his attention a little longer!! After all, it's a "Mummy's" job to have make sure he has all the energy he needs to haul in as much sugar as possible! Happy Halloween to you and all your little goblins, witches, mummies and vampires!
Mummy Dogs from Pillsbury
1 can crescent rolls, or seamless dough sheet (I used the dough sheet)
10 large hot dogs
2 1/2 American cheese slices, quartered
Preheat oven to 375°F. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. With a knife, cut each rectangle into 10 pieces, making a total of 40 pieces of dough (cut it the long way). Slice cheese into quarters. Lay hot dog on cheese slice.Wrap 4 pieces of dough around each hot dog and stretching dough slightly to completely cover hot dog, creating bandages. About 1/2 inch from one end of each hot dog, separate bandages so hot dog shows through for "face". Place on ungreased cookie sheet, cheese side down. Spray lightly w/ cooking spray. Bake about 15 minutes until golden brown. Put some mustard in ziploc bag. Cut tip off. Squeeze to create eyes. Serve w/ ketchup and mustard for dipping, if desired.