Mummy Toes

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24 cocktail-size hot dogs
1 can (11.5 oz) Pillsbury refrigerated cornbread twists
2 Tbsp. Old El Paso cheese 'n salsa dip or ketchup
24 sliced almonds, if desired
1. Heat oven to 375.  Cut a wedge into the end of each cocktail hot dog to look like a 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 1/4 teaspoon dip or ketchup.  Insert almond to look like toenail.  Serve warm.
Makes 12 servings.

Make and refrigerate these snacks 2 hours before you want to bake them.  To easily fill the toenails with dip or ketchup, use a resealable food-storage plastic bag with the corner snipped off.

Source: Pillsbury Classic Cookbooks, October 2007

Julie Yanda

Member since Nov 2007

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