What a super easy lunch idea or appetizer idea for a Halloween Party? Here it is. I am not even joking on how easy it is!
Hot Dog Mummies (Pigs in a blanket Halloween style!)
- Hotdogs or cocktail wieners
- refrigerated Crescent Rolls
- Cooking Spray
- Dipping sauce of choice
First start off by preheating your oven according to the package of Crescent rolls. Mine was 375°F.
Next unroll the dough and using a pizza cutter or sharp knife, cut the dough in 1/4″ strips. It does not matter how you cut the dough or in which direction.
I chose to cut my regular hot dogs in half for the boys’ lunch. You can also make these full size, just be sure to pierce the skin of the hot dog before you wrap him up so you don’t end up with “Pigs in a Blanket, Exploded Style!”
Start by wrapping the ‘head” of the mummy with a dough strip leaving an area of exposed hot dog for a “face”. Continue wrapping him all up in any fashion so that he is all mummified!
Place on a lightly sprayed cookie sheet and bake according to the package of the Crescent rolls. I baked for 12 minutes.
I added some “blood’ dipping sauce and they were an absolute HIT with Michael. (Ryan will eat anything without hesitation). Replace a regular old bun with the buttery goodness of the Crescent rolls and they were a HIT with me as well! 🙂
This egg breakfast bake couldn’t be easier or more versatile! It’s so simple and delicious and I make two pans of it and slice and freeze* them for easy morning breakfasts for the boys!
- 1 tube refrigerated crescent rolls
- 8 eggs
- 1/2 cup milk
- Mix-ins (I used 3/4 cup chopped ham and Real Bacon Bits)
- Salt/Pepper to taste
- cooking spray (not pictured)
Begin by preheating your oven to 350°F. In a 13 x 9 pan lightly spray it with cooking spray. Open the crescent roll tube and unroll it and spread the dough across the bottom of the pan being sure to patch any holes in the dough.
Next, I chopped my ham and added it on top of the crescent dough. I also added about 2 tablespoons of Hormel Real Bacon Bits to half the bake. (Michael only wanted ham in his bake this morning?).
Wisk 8 eggs and 1/2 cup of milk in bowl and pour on top of dough and Mix-ins. Sprinkle cheese over top and bake for 25 minutes or until the center is set. I have a hot oven so the 25 minutes does it. When I made this in MN my oven was not hot at all and I had to keep it in there a good 30 minutes. So just keep an eye on it.
Some other Mix-ins I have done in the past are: Diced Green Peppers, Diced Onions, Sausage links (the fully cooked kind), artichokes, carmelized onions, asparagus (raw), sliced Roma tomatoes. (The last 4 mix-ins together are heavenly)
*If freezing, I let them cool in the refrigerator and then slice and package a few slices in freezer bags making sure I push all the air out of the bags. If you put warm slices in the bags and freeze you will have soggy egg bake when you defrost. To serve I either thaw in the fridge if I am really on my game and then microwave for a few seconds or you can microwave the frozen slices in 30 second increments until warm. (which is what normally happens in my house!)
I’d love to hear what mix-ins you add to this recipe! I am always looking for great ideas!