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 hot dogs daily.

Our children always loved pigs in a blanket for special occasions (mini weiners wrapped in crescent rolls), but for Halloween, it was always fun to "mummify" the hot dogs with crescent rolls and dot the eyes with mustard.

Our Champagne Mustard not only adorns the eyes of the mummies but is also 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 swirled in yellow mustard. 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 hot dogs over the top!

Thanks for stopping by:) Comment below if you have made these adorable mummies. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Here's how we did it!

Happy Halloween!

Ingredients

2 pkg. cocktail weiners (could use regular-sized hot dogs)
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.