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Mummy hot dogs

Sausage mummy dippers

Mummy hot dogs

Name: Mummy hot dogs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 12
Cuisine: British
Ingredients: oil for greasing; 1 tbsp honey; 1 tbsp ketchup; 2 tsp 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)

Cassie Best

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Makes 12

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.5 out of 5.8 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

oil

for greasing
1 tbsp honey
1 tbsp ketchup
2 tsp 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)

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Nutrition: per mummy

kcal148
fat9g
saturates4g
carbs10g
sugars4g
fibre0g
protein6g
salt0.8g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, October 2013

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A star rating of 4.5 out of 5.8 ratings

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