Cook Time: 10 minutes
Prep Time: 10 minutes
Difficulty: Easy
Originally posted in 2015, but updated with new content and pictures.
When our children were younger, if it were up to them, they would have eaten hotdogs daily.
Our children always liked pigs in a blanket for special occasions (mini weiners wrapped in crescent rolls), but for Halloween, it was always fun to "mummify" the hotdogs with crescent rolls and dot the eyes with mustard.
Our Champagne Mustard not only dots the eyes on the mummies but is the preferred dipping sauce for these cuties. For those with a spicier palate, our Hot Banana Pepper Mustard is more your speed.
For this update, we added ketchup to a bowl and yellow mustard that we swirled. To make the web, use a toothpick and drag it from the middle to the sides.
This recipe makes for an excellent family bonding time, as it gets the kiddos (young and old) away from the TV or screens and allows them to help in the kitchen and play with their food. (What child or adult doesn't like to play with their food?).
If you're looking for a spooky treat to serve for your next Halloween gathering, consider making these ghoulish hot dog mummies with Cherchies® mustards. It's a great family activity, and the mustards put these hotdogs over the top!
Here's how we did it! Comment below and let us know how they turned out!
Happy Halloween!
Ingredients
2 pkg. cocktail weiners
32 1/2-inch strips of swiss cheese
1 pkg. (8oz.) refrigerated biscuits
2 Tablespoons (Tbsp.) poppy seeds (optional)
2 Tablespoons (Tbsp) Cherchies®Champagne Mustard (for a spicier version, use Cherchies® Hot Banana Pepper Mustard)
2 Tablespoons (Tbsp) melted butter
Preparation
Split each weiner lengthwise. Put a dab of Champagne Mustard and a strip of cheese into each weiner. Divide each biscuit into quarters and roll each quarter between the palms of your hands to make long strips.
Spiral wrap each strip around the weiner. Place on a cookie sheet, baste with butter and sprinkle with poppy seeds. Bake for 10 minutes in a 450-degree oven.