Hot Dog Mummies

1 11-ounce can of refrigerator breadsticks

1 12-pack of hot dogs

Ketchup or Mustard

1. For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.

2. Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.

3. Bake the mummies on a cookie sheet at 350º; for 15 to 18 minutes or until the breadstick wrapping is golden brown.

4. Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.