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Mummy Toes

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24 cocktail-size hot dogs
1 can (11.5 oz) Pillsbury refrigerated garlic breadsticks
2 tablespoons cheese and salsa dip or ketchup
24 sliced almonds, if desired


Makes: 24


1. Heat oven to 375°F. Cut a wedge into the end of each cocktail hot dog to look like toenail. Unroll dough; separate at perforations into 8 breadsticks. With knife or kitchen scissors, cut each breadstick into thirds, making 24 pieces. Wrap 1 piece of dough around each hot dog to edge of toenail. Place seam side down on ungreased cookie sheet.

2. Bake 10 to 12 minutes or until golden brown. Cool 3 minutes. Fill each toenail with ¼ teaspoon dip or ketchup. Insert almond to look like toenail. Serve warm.


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