Instructions

Equipment

Big Green Egg baking stone

Method

Set the EGG for direct cooking at 375˚F / 190˚C. Place baking stone on grate to heat through.

Open the crescent roll package and unroll the dough so that it is a horizontal rectangle. Press on the perforations to seal them together. Cut the dough into long, thin strips.

Wrap the pieces of dough around each hot dog, criss-crossing as you go to create “bandages” by stretching the dough slightly and letting it overlap. Leave some of the hotdog showing through so it looks like a mummy.

Place each wrapped hot dog on a baking stone and then bake until the dough is golden brown and hot dogs are warmed through.  Remove from EGG and place a small dot of ketchup or mustard on the back of your candy eyes and add 2 eyes to each mummy dog.