Witch Finger Hot Dogs
Witch Finger Hot Dogs
Ingredients
For the Witch Fingers
- 8 hot dogs, standard size
- 1 package refrigerated crescent roll dough, 8-ounce, or 1 sheet puff pastry
- 1 egg, large
- 1 teaspoon water
- 16 almond slivers
For Serving
- ketchup, as needed, for 'blood' and dipping
- yellow mustard, as needed, for 'nail beds' and dipping
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Unroll the crescent roll dough or puff pastry sheet. If using crescent rolls, separate them into triangles. If using puff pastry, cut it into 8 long strips, approximately 1/2 inch wide.
⏱️ 2 min
- 3
Take each hot dog and wrap a strip of dough around it, starting from one end and spiraling towards the other, leaving about 1/2 inch of the hot dog exposed at each end. Pinch the dough to secure it.
⏱️ 5 min
- 4
Place the wrapped hot dogs on the prepared baking sheet. Using a small sharp knife, gently score two lines across the dough in two places on each 'finger' to create the look of knuckles. Do not cut all the way through the dough.
⏱️ 3 min
- 5
For the 'fingernails', dab a tiny bit of mustard or ketchup on the exposed end of the hot dog where the nail would be. Press an almond sliver onto the dab to secure it. Repeat for all hot dogs.
⏱️ 3 min
- 6
In a small bowl, whisk together the egg and water to create an egg wash. Lightly brush the dough on each 'witch finger' with the egg wash. This will help them brown nicely.
⏱️ 2 min
- 7
Bake for 15 to 18 minutes, or until the crescent roll dough is golden brown and the hot dogs are heated through. The exact time may vary based on your oven.
⏱️ 18 min•🌡️ 375
- 8
Carefully remove the Witch Finger Hot Dogs from the oven. For an extra spooky touch, squirt a small amount of ketchup at the base of each 'fingernail' to resemble 'blood'.
⏱️ 1 min
- 9
Serve immediately with extra ketchup and mustard for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Witch Finger Hot Dogs
Ingredients
For the Witch Fingers
- 8 hot dogs, standard size
- 1 package refrigerated crescent roll dough, 8-ounce, or 1 sheet puff pastry
- 1 egg, large
- 1 teaspoon water
- 16 almond slivers
For Serving
- ketchup, as needed, for 'blood' and dipping
- yellow mustard, as needed, for 'nail beds' and dipping
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Unroll the crescent roll dough or puff pastry sheet. If using crescent rolls, separate them into triangles. If using puff pastry, cut it into 8 long strips, approximately 1/2 inch wide.
⏱️ 2 min - 3
Take each hot dog and wrap a strip of dough around it, starting from one end and spiraling towards the other, leaving about 1/2 inch of the hot dog exposed at each end. Pinch the dough to secure it.
⏱️ 5 min - 4
Place the wrapped hot dogs on the prepared baking sheet. Using a small sharp knife, gently score two lines across the dough in two places on each 'finger' to create the look of knuckles. Do not cut all the way through the dough.
⏱️ 3 min - 5
For the 'fingernails', dab a tiny bit of mustard or ketchup on the exposed end of the hot dog where the nail would be. Press an almond sliver onto the dab to secure it. Repeat for all hot dogs.
⏱️ 3 min - 6
In a small bowl, whisk together the egg and water to create an egg wash. Lightly brush the dough on each 'witch finger' with the egg wash. This will help them brown nicely.
⏱️ 2 min - 7
Bake for 15 to 18 minutes, or until the crescent roll dough is golden brown and the hot dogs are heated through. The exact time may vary based on your oven.
⏱️ 18 min•🌡️ 375 - 8
Carefully remove the Witch Finger Hot Dogs from the oven. For an extra spooky touch, squirt a small amount of ketchup at the base of each 'fingernail' to resemble 'blood'.
⏱️ 1 min - 9
Serve immediately with extra ketchup and mustard for dipping.
⏱️ 1 min