Sausage mummy dippers

Sausage mummy dippers

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

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

  • Freezable
Nutrition: per mummy
NutrientUnit
kcal148
fat9g
saturates4g
carbs10g
sugars4g
fibre0g
protein6g
salt0.8g
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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)

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.

Goes well with

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    Rating: 5 out of 5.4 ratings
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