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Prep: 15 min., Bake: 15 min., Stand: 5 min. 1 (11-oz.) can refrigerated breadstick dough 12 bun-length hot dogs Wooden picks (optional) Vegetable cooking spray 1. Preheat oven to 400°. Unroll breadstick dough, and separate into 12 strips at perforations. Gently stretch each strip to a length of 8 inches. 2. Wrap 1 dough strip lengthwise around each hot dog. Secure with wooden picks, if necessary. Coat lightly with cooking spray. Place on a lightly greased baking sheet. 3. Bake at 400° for 15 minutes or until golden brown. Let stand 5 minutes. (If using wooden picks, remove before serving.) Garlic Mummy Dogs: Substitute 1 (11-oz.) can refrigerated garlic breadstick dough. Proceed with recipe as directed. Parmesan-Garlic Mummy Dogs: Substitute 1 (11-oz.) can refrigerated Parmesan-garlic breadstick dough. Proceed with recipe as directed. Garlic-Herb Mummy Dogs: Substitute 1 (11-oz.) can refrigerated garlic-herb breadstick dough. Proceed with recipe as directed. Yield: Makes 12 servings Southern Living, OCTOBER 2008  |
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