Ingredients:

  • 8 lean nitrate-free hot dogs or turkey franks
  • 1 can (8 oz / 225g) refrigerated crescent roll dough or puff pastry
  • 1 large (50g) egg, beaten
  • 16 candy eyes
  • 2 tbsp mustard or low-sugar ketchup

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough and use a pizza cutter to slice the dough into thin strips, approximately ¼ inch (6mm) wide.
  3. Pat each hot dog completely dry with a paper towel to ensure the dough adheres.
  4. Starting at the bottom, wrap a strip of dough around each hot dog in a spiral motion, leaving a small gap near the top for the face.
  5. Place the wrapped hot dogs on the prepared baking sheet and lightly brush the dough with the beaten egg wash.
  6. Bake for 12–15 minutes, or until the dough has shifted to a deep, golden-brown mahogany.
  7. Remove from the oven and let cool for 2 minutes.
  8. Place a tiny dot of mustard or ketchup where the eyes should go, then press a candy eye into the dot.