Description
Fun bite-size Halloween mummy sausage rolls made with halal turkey cocktail sausages, crescent-roll dough, edible candy eyes, and ketchup.
Ingredients
Scale
- 1 sheet refrigerated crescent-roll dough
- 1 package halal turkey cocktail sausages, approximately 24–30 pieces
- Edible candy eyes
- Ketchup, for attaching the eyes and serving
- Optional: a very light egg wash for extra shine
Instructions
- Heat the oven to 375°F / 190°C and line a silver sheet pan with parchment.
- Unfold the crescent dough onto a cutting board and press the perforated seams closed.
- Use a pizza wheel to cut the dough into long, very narrow strips.
- Wrap several strips irregularly around each mini turkey sausage, crisscrossing them like mummy bandages while leaving one rounded sausage end exposed for the face.
- Space the wrapped sausages in rows on the prepared tray. Brush very lightly with egg wash only if a shinier finish is wanted.
- Bake for approximately 10–12 minutes, until the dough is puffed and golden.
- Cool briefly. Attach two edible eyes to each exposed face using tiny dots of ketchup.
- Serve warm with ketchup for dipping.
Notes
Keep the dough chilled for easier cutting. Pat the sausages dry before wrapping, and add the candy eyes only after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mummy dogs
Keywords: Halloween mummy sausage rolls, mini mummy dogs, Halloween appetizer, crescent roll hot dogs