Spider Dogs Recipes

Steps:

• 1. Cut each hot dog in thirds or fouths almost to center (leaving the center inch of hot dog in tact). Roll hot dog over and cut in thirds or fouths in the same manor as the first cuts.
• 2. Turn the hot dog to work with the opposite end. Cut it as you did the first side.
• 3. Place hot dogs in pan of boiling water until the hot dogs are heated through. **** If making these on the outdoor grill... watch carefully so they don't get too blackened...) Making these on the grill is my favorite way to do them! The flavors pop and so does the creepyness of the spiders! **** Remove one hot dog at a time, pat the "face" area with a paper towel. Add two dots of ketsup for eyes, add two tiny dots of mustard for center of eyes. Add a dot of mustard for mouth.
• 4. Serve as is... and have buns available for those who want them.
• 5. *** This is a Halloween recipe.... but... let the kids have this on a boring day to cheer them up...!!!

Steps:

• You will also need: 1 long fork (if making over fire or bbq).
• slit ends of hot dog with an"X" then place on fork and cook over fire or bbq until ends curl like a spider.
• If making at home on stove, cut"x" in ends of hotdog and place in boiling water and wait till ends curl like a spider.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll crescent dough. Pinch or press the perforation between the triangles to get 4 rectangular pieces. Cut rectangles in half lengthwise so you have 8 narrow strips.
• Make a 2-inch slice through the center of one end of a hot dog. Cut two more 2-inch slices on either side of that, so that the 'legs' are about the same thickness. Repeat on the other end. Cut 'legs' into the remaining hot dogs.
• Roll a crescent strip around the center of each dog. Place spider dogs on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into some ketchup and dot 'eyes' onto each spider. Serve with remaining ketchup.

Steps:

• Heat oven to 350°F.
• Unroll crescent dough onto cutting board; cut into 10 crosswise strips.
• Place 1 weiner at end of each strip; roll up. Cut 2 crisscross 1-1/2-inch-deep cuts in end of each weiner to make "x."
• Place, seam sides down, on baking sheet sprayed with cooking spray.
• Bake 14 to 17 min. or until golden brown. Meanwhile, spoon ketchup into small shallow bowl. Spoon mustard into resealable plastic bag.
• Cut small piece off one bottom corner off mustard-filled bag. Use to drizzle mustard in spiral design over ketchup. Starting at center of bowl, pull toothpick through mustard to resemble spider web as shown in photo. Serve with the wrapped wieners.