Carefully unwrap the croissant dough from the canister. Using a knife, cut the dough into 1/4 inch strips. Wrap a 4 inch strip around each sausage.
Bake in the oven 10 to 12 minutes. Be sure to check at 10 minutes.
Then add two mustard drops for the eyes. Serve with a dipping sauce!
By Laurel from Port Orchard, WA
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Making Mummy Cupcakes