Cornbread Mummy Dogs Recipe

Ingredients

1

                        can (11 oz) refrigerated Pillsbury™ Cornbread Swirls (6 Count)

8

Oscar Mayer™ beef hot dogs (from 14-oz package)

Mustard or ketchup, if desired

Preparation

Heat oven to 375°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper. Remove dough from can, and separate into 6 rounds. Unroll each round into dough strip about 12 inches long.

With pizza cutter or sharp knife, cut each dough strip lengthwise into 4 equal strips, to make 24 strips.

Wrap 3 strips of dough around each hot dog to look like “bandages,” stretching dough slightly to cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” Place wrapped hot dogs onto cookie sheet.

Bake 14 to 19 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features of “face.”