Mummy Hot Dogs with Creamy Sriracha Lime Dipping Sauce
Classic pigs in a blanket are given a Halloween makeover with these Mummy Hot Dogs.
Serves: 8
For the mummy hot dogs:
  • 1 8oz can crescent dinner roll dough
  • 8 Ball Park Franks
  • Capers, petite peas, or candy eyes for decoration
For the dipping sauce:
  • ¼ cup Greek yogurt
  • ¼ cup sour cream
  • 1 tbsp Sriracha chili sauce
  • 1 tsp fresh lime juice
  • 2 tsp garlic powder
  • Salt and pepper, to taste
  1. Preheat oven to 375F.
  2. On a lightly floured surface, unroll dough and press the perforations together to create a rectangle. Using a pizza cutter or sharp knife, cut dough lengthwise into 8 strips.
  3. Wrap each hot dog with a dough strip in criss cross pattern, leaving some space for the face of the mummy. Repeat with the remaining ingredients.
  4. Transfer to a baking sheet lined with parchment paper and bake for 15 to 18 minutes, or until the dough is golden brown. Decorate each mummy with “eyes”.
  5. Meanwhile, mix all dipping sauce ingredients in a bowl until smooth. Enjoy!
Recipe by The Tasty Bite at