Halloween Treat #2
These little pigs-in-a-blanket, dressed up as Halloween mummies, will disappear before you eyes!
Mummy Weenies
From Pillsbury Halloween Fun
1 can (8 ounces) Pillsbury flaky dough sheet with no seams
1 pound package of cocktail-size smoked link sausages (Lit’l Smokies)
1/2 cup Dijon mustard
Preheat the oven to 375 degrees and line two baking sheets with foil or parchment.
On a lightly floured work surface, roll the dough sheet out into a 14×11-inch rectangle. Cut vertically to make two 11×7-inch rectangles. Cut each crosswise into 22 strips for a total of 44 (7 x 1/2-inch) strips.
Pat sausages dry with paper towels.
Wrap 1 strip of dough around each sausage to look like a little mummy, leaving a little space in between each wrap, and press firmly at each end to secure. Lace on prepared baking sheets about 2 inches apart for even browning.
Bake for 15 to 20 minutes or until golden brown. Place two small dots of mustard on each sausage for eyes and serve warm with extra mustard for dipping.
Makes 44
5 comments
Yummy Mummy’s!
recipes for mummies and owls..
Do you think you could assemble, store in fridge over night and cook the next day?
Sarita, yes, I think it would be best to cook them until they are just about done, let’s say about 12 minutes. Cool to room temp, cover and refrigerate. Bring out of the fridge and leave at room temperature for 15 minutes, then put into the preheated oven and finish baking them until browned and heated through.
I am so doing this…alas I’ll be making my own “dough strips” as stores in Baja Mexico DO NOT have such a thing as “pop and fresh” anything…but Zada will love this and I can’t wait. Thanks in advance for the smiles I know this will bring her…I’ll tell her it was her Aunties idea and as always she’ll say “Tank’s mom, right?” and I’ll say “yes dear, Tank’s mom” and then we’ll eat mummy weiners!
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