- 6 Hot dogs
- 1 package Crescent Roll Dough
- Preheat the grill or oven to 375 degrees F.
- Open your crescent roll package and unroll the dough. Press on the perforations to seal them together.
- Cut the dough into 1/4 inch strips.
- Wrap the pieces of dough around each hot dog creating bandages by stretching the dough slightly and letting it overlap and criss-cross. You don’t completely cover the hot dog, leave gaps so it looks like a mummy peeking out from its bandages.
- Place each wrapped hot dog on a baking sheet and then grill or bake for 10-12 minutes or until the dough is golden brown and hot dogs are warmed through.
- Remove from the grill or oven and place a small dot of ketchup or mustard on the back of your candy eyes and add 2 to each mummy dog.
- 1 envelope onion soup mix
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons prepared horseradish
- 2 teaspoons chili powder
- 2-1/2 pounds ground beef
- 10 slices American cheese
- 10 hamburger buns, split
- In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well. Shape into 10 patties. Grill until the meat is no longer pink.
- Cut eyes, nose and mouth out of each cheese slice to create a jack-o’-lantern. Place cheese on burgers; cook until cheese is slightly melted, about 1 minute. Serve on buns.
- For the skeleton head: Cook the bacon in a medium nonstick skillet over medium-high heat until golden and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate; set aside.
- In a large bowl, combine the cream cheese, Cheddar, scallions, bacon, some salt and a few grinds of pepper and mix until fully incorporated.
- On a piece of parchment, mold the cheese mixture with your hands into the shape of a skull, then wrap the head in the prosciutto. Make 2 divots for the eyes and place the olive halves in the divots. Pinch the middle of the face together to make a nose and create an indent below the nose to make a mouth. Refrigerate until firm, about 20 minutes.
- For the skeleton body: Prepare a grill for medium-high heat.
- Grill the pepper whole, rotating occasionally, until charred on all sides and slightly soft, about 10 minutes. Cut the pepper from stem end to bottom on one side to create one long piece of pepper. Grill the sausage coil in one piece, flipping halfway through, until opaque and completely cooked through, 10 to 12 minutes.
- To assemble: Position the skeleton cheese head at the top of a board or platter. Place the red pepper directly underneath the head and fold it slightly to create a heart. Align the baby back rib racks around the heart, one on each side, with the bony parts facing up to resemble a rib cage. Position the sausage coil under the rib cage to resemble intestines.
- Fill the space around the intestines, heart and rib cage with the pulled pork, tucking it under as needed. Refrigerate until ready to serve.
- Serve with sliced baguette and assorted crackers.