- 1 lb (about 16) cocktail sausages or small hot dogs
- 1 package refrigerated crescent dough sheet
- 2 tbsp melted butter
- 2 tbsp extra virgin olive oil (EVOO)
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 16 pairs of edible eyeballs
- Mustard or ketchup, for serving (optional)
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the melted butter, EVOO, garlic powder, and onion powder. Mix well and set aside.
- On a clean work surface, roll out the crescent dough sheet. Using a knife or pizza cutter, cut the dough into thin strips, about 1/4-inch wide.
- Pat the cocktail sausages dry with a paper towel to remove any excess moisture. This helps the dough stick better.
- Take a strip of dough and wrap it around a sausage, leaving a small gap for the 'eyes' of the mummy. Repeat with all the sausages.
- Place the wrapped sausages on the prepared baking sheet, making sure they are not touching.
- Using a pastry brush, generously brush the butter and EVOO mixture over the wrapped sausages.
- Bake in the preheated oven for 10-12 minutes or until the dough is golden brown and cooked through.
- Remove from the oven and let them cool for a minute. Then, carefully place the edible eyeballs in the gaps you left for the 'eyes.'
- Serve immediately with mustard or ketchup for dipping, if desired.