Tuesday, October 7, 2008

Crescent "Mummy" Dogs

Aren't they cute! Make them a bit fancier, by using some nice cheese and brats instead of hot dogs. Fun and tasty!

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese, quartered (2.5 oz) (I omitted this... it was just getting too messy and hard to hold them in place)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Egg Rolls

We LOVE these egg rolls. They're surprisingly easy to make, make a lot, and one of Jared's favorites. But, then I suppose you could argue that anything with bacon is good and one of Jared's favorites...

Egg Rolls (adapted from Allrecipes):
1/4 cup cooked crumbled bacon (In a pinch, I used bacon bits once!)
1 cup finely chopped cooked chicken
1 (4 ounce) can small shrimp, drained, finely chopped (I usually use fresh shrimp here instead of the canned stuff... it's a texture thing)
3 cups shredded cabbage
1-2 shredded carrots
3 teaspoons soy sauce
1/2 teaspoon garlic powder
1/4 t ground ginger (optional)
1 (14 ounce) package egg roll wrappers
1 quart oil for deep frying
In a large bowl, stir together the bacon, chicken, shrimp, cabbage, and carrots. Season with soy sauce, garlic, and ginger and mix until well blended. Place a few generous Tablespoons onto the center of one egg roll wrapper at a time, and roll up according to the package directions. Heat enough oil to cover the rolls completely in a large heavy skillet to 365 degrees F (180 degrees C). Fry rolls a few at a time, turning once, until golden brown. I usually do about 2 minutes per side. Remove with tongs to drain on paper towels. They are delicious plain, or with plum sauce or spicy honey mustard sauce for dipping. I whip up a quick honey mustard with Dijon mustard and honey.