Mummy Hot Dog Coffin Boats

Equipment

• Baking sheet
• Parchment paper
• Sharp knife
• Pastry brush
• Small cookie cutter (optional, for coffin shape)

Ingredients

• 1 package (8 oz / 225 g) refrigerated crescent roll dough (you’ll need 2 triangles per coffin)
• 1 large egg, beaten (for egg wash)
• 2 slices of cheddar or American cheese

• 4 all-beef hot dogs
• 1 package (8 oz / 225 g) refrigerated crescent roll dough (you’ll need the remaining dough)
• 1 large egg, beaten (for egg wash)
• 8-12 small candy eyeballs (or small dots of cream cheese with a black olive piece)

• Ketchup or “blood” dipping sauce
• Mustard

Instructions

1. 1. Prepare the Oven and Baking Sheet (Intensity: Low) Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This will prevent sticking and make for easy cleanup.
2. 2. Craft the Coffin Boats (Intensity: Medium) Unroll one package of crescent roll dough. Separate it into 4 rectangles, pressing the perforated seams to seal them. You will have 4 rectangles. Using a sharp knife, carefully cut each rectangle into a coffin shape: a rectangle with the two top corners angled inwards to a point. You can also use a small coffin-shaped cookie cutter if you have one. Place the coffin shapes on the prepared baking sheet. Brush the edges lightly with the beaten egg. Cut the cheese slices into slightly smaller coffin shapes and place one on top of each dough coffin. Set aside.
3. 3. Wrap the Mummies (Intensity: Medium) Pat the hot dogs dry with a paper towel. Unroll the second package of crescent roll dough and separate it into 4 rectangles, sealing the seams. Using a sharp knife or a pizza cutter, slice each rectangle lengthwise into 4-5 thin strips. Take one hot dog and begin wrapping the dough strips around it, crisscrossing them to create a “mummy” bandage effect. Leave a small gap near the top for the face. Gently press the ends of the dough strips to secure them. Repeat with the remaining hot dogs and dough strips.
4. 4. Assemble and Bake (Intensity: Low) Place one wrapped mummy hot dog onto each prepared coffin boat. Brush the dough of both the mummy and the coffin with the remaining beaten egg wash. This will give everything a beautiful, golden-brown shine. Bake for 15-18 minutes, or until the dough is puffed up and golden brown and the hot dogs are heated through.
5. 5. Add the Finishing Touches (Intensity: Low) Carefully remove the baking sheet from the oven and let the coffin boats cool for 2-3 minutes. While they are still warm, gently press two candy eyeballs into the exposed part of each hot dog for the mummy’s face.
6. 6. Serve (Intensity: Low) Serve your Mummy Hot Dog Coffin Boats immediately while they are warm and flaky. A side of ketchup for dipping makes for a perfectly ghoulish “blood” sauce. Enjoy!

Nutrition

Calories: ~420 kcal · Protein: 9g · Fat: 26g · Carbohydrates: 34g Dietary · Saturated Fat: 11g · Fiber: 1g · Sugar: 4g · Sodium: 890mg