Ingredients
10 hot dogs
1 package (8 oz) crescent roll dough
Ketchup or mustard (for ‘blood’)
Optional: slivered almonds (for ‘fingernails’)
Instructions
1. Preheat oven to 375°F (190°C).
2. Unroll the crescent roll dough and separate into triangles. Cut each triangle lengthwise into 2–3 strips, depending on desired ‘finger’ thickness.
3. Wrap one strip of dough around each hot dog, leaving about an inch exposed at one end for the ‘fingernail’ and a bit at the other end for the ‘stub’.
4. Place wrapped hot dogs on a baking sheet. If using, press a slivered almond into the exposed end of each hot dog for a ‘fingernail’.
5. Bake for 12–15 minutes, or until the crescent rolls are golden brown and cooked through.
6. Remove from oven and let cool slightly.
7. Just before serving, dab a little ketchup or mustard at the ‘cut’ end of each hot dog finger for a gruesome effect.
Notes
For an extra eerie touch, make small cuts in the crescent dough before baking to resemble knuckle joints.
These hot dog fingers for Halloween are best served warm.
Consider serving with a side of ‘bloody’ marinara sauce for dipping!
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 finger
- Calories: 250
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg