10 all beef hot dogs
1 can (11 oz) can breadstick dough, split into single strips (12 total)
1 Tbsp Dijon mustard
A small amount of flour for dusting your cutting surface and dough


Sprinkle flour to dust your cutting surface and hands.
Take a strip of dough and with a pizza cutter (or knife, if you don’t have a cutter) cut down the middle of the strip. Do this for the remaining 11 strips so that you end up with 24 smaller strips or your “bandages” for your Mummy Dogs.
Lay your strips out and dust with a bit more four to prevent stickiness of dough.
Take a hot dog and start wrapping it up with one of your strips. Starting at the very top and wrapping around the hot dog, continue so that the dough strip covers the hot dog. You may need to use part of another one, so continue where you left off with the first strip until entire hot dog is covered. Continue with your remaining 9 hot dogs.
Once covered, great a small gap about a ½’ from the top of the wrapped hot dog to begin creating a face.
Preheat oven to 375° F.
Lightly grease a baking sheet and place your Mummy Dogs on it.
Bake for 15 minutes or until dough is golden brown.
Remove from the oven and let cool for 15 minutes.
Take your mustard and with a toothpick create two eyes in the small gap you created. This creates the “face” for the Mummy Dog.
Serve with your favorite dipping sauce and enjoy!

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