My husband and I excitedly participate in the Halloween scene.  With 5 children between the two of us, our memories of Halloween are full of hay rides, Halloween carnivals, costume parties, and the yummy, funny foods.  For Subscribetofashion’s October Culture page, I would like to exchange great Halloween Recipes.  With one more to go, my 14 year old loves for us to make new recipes to awe her friends…well, we love to eat, too.

This recipe is from Pillsbury.  We love Pillsbury because we can make these in half the time of making real pastry.  And truthfully, I can’t make dough this nicely without some help from Pillsbury.  

Our Variations:  We smear our favorite mustard on our quartered dough sheet before we bake it.  We have also tried them using Pillsbury biscuit dough.  I roll it out thin…tastes great, but lacks that mummy look.  They look more like marshmallow boys.  Enjoy and don’t forget to share your recipes with us.  These are great for an office party or a Halloween party.  



  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 1/2 slices American cheese, quartered (2.5 oz)
  • 10 hot dogs
  • Cooking spray
  • Mustard or ketchup as desired

Cooking Directions

  1. Preheat oven to 375°F.
  2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
  4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”
Try a mini version with cocktail sausages.

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