Mummy Dogs

Directions

Preheat an oven to 425˚F (220°C).
 
On a clean work surface, unroll the pizza crust and shape into a 9-by-14-inch (23-by-36-cm) rectangle, using a rolling pin if necessary. Using a pizza cutter or sharp knife, cut the dough lengthwise in half, then cut crosswise into 3/4-inch (2-cm) wide strips for hot dogs or 1/3-inch (1-cm) strips for mini hot dogs. 

Starting at one end, wrap a dough strip around each hot dog. Place the dough-wrapped dogs, evenly spaced apart, on a parchment-lined baking sheet. Set aside any remaining dough for another use.

Bake until the crust is golden brown, about 10 minutes. Let the mummy dogs cool slightly on the baking sheet, then transfer to a serving plate. Using the tip of a toothpick, tap two dots of mustard or ketchup on one end of a dough-wrapped hot dog, then press a candy eye onto each dot to adhere it. Repeat to add eyes to each of the dogs. Serve warm or at room temperature.

Makes 12 mummy dogs, or 36 mini mummy dogs.

Williams Sonoma