-
Using a paring knife, slice a square into the top of each hotdog.
-
Pull the casing off, exposing the meat.
-
Slice notches throughout the hotdog to look like knuckle joints.
-
Separate the crescent dough and slice it into thin strips.
-
Wrap 2-4 strips around each hotdog, depending on how long each strip is.
-
Make that as tight or loose fitting as you’d like.
-
Repeat this for each hotdog.
-
Place each “finger” on a foil-lined baking dish that has been sprayed with cooking spray.
-
Squirt ketchup in strategic spots along the “bandages” and “finger.”
-
Bake at 375° for 12-14 minutes, or until the dough has turned golden brown.
-
Add more ketchup to enhance the “still bleeding” look.