Mummy Weenies

These little pigs in a blanket are all dressed up as mummies and ready to party hardy in your mouth.  Decorate with mustard or ketchup for added cuteness.  These are one of the first things to disappear so I usually make a double batch.

On a side note, this adorable photo is courtesy of the Half-Buzzed Hostess, whom I completely admire for her dedication to drinking while cooking.  I didn’t have a photo of my finished mummies because I brought them over to the party to bake and who knows what I was doing by the time they came out of the oven — most likely resembling a Half-Buzzed Guest.

Preheat your oven and line two baking sheets with foil or parchment.  On a lightly floured work surface, roll dough sheet out into a large rectangle.  Cut vertically to make long 1/2-inch wide strips.  Yours should end up longer than mine did in this picture.

Drain and pat sausages dry with paper towels.

Wrap 1 strip of dough around each sausage to look like a little mummy, leaving a little space in between each wrap and pressing firmly at each end to secure. Place the wrapped mummies about 2 inches apart on the baking sheets.

Bake for 15 to 20 minutes or until the dough is golden brown. Place two small dots of mustard or ketchup for eyes and serve warm with extra mustard and ketchup for dipping.

Watch them disappear before your eyes.  Spooky!

Mummy Weenies

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: About 40 Mummies

Mummy Weenies

Ingredients

  • One 8-ounce can Pillsbury crescent dough (without seams if you can find it, otherwise just squish the seams together so they fade)
  • 1 pound package of cooked cocktail-sized all beef sausages
  • Mustard or ketchup, for decorating and dipping

Directions

  1. Preheat your oven to 375 degrees F. Line two baking sheets with foil or parchment.
  2. On a lightly floured work surface, roll dough sheet out into a large rectangle. Cut vertically to make long 1/2-inch wide strips. Yours should end up longer than mine did in this picture.
  3. Drain and pat sausages dry with paper towels.
  4. Wrap 1 strip of dough around each sausage to look like a little mummy, leaving a little space in between each wrap and pressing firmly at each end to secure. Place the wrapped mummies about 2 inches apart on the baking sheets.
  5. Bake for 15 to 20 minutes or until the dough is golden brown. Place two small dots of mustard or ketchup for eyes and serve warm with extra mustard and ketchup for dipping.
http://foodiemcbooty.com/mummy-weenies/

Related Posts Plugin for WordPress, Blogger...