- 8 leaves kale or chard (about 1 bunch), stems and ribs removed
- 8 beef, turkey or chicken hot dogs (preferably a longer variety)
- 1 (8-ounce) package crescent roll dough
- 2 tablespoons yellow mustard
- Sweet or dill pickle relish, for serving
- Ketchup, for serving
Cut each kale leaf into two or three long pieces and wrap them around each hot dog, weaving them through the “tentacles.” On a clean surface, spread each piece of crescent roll dough with some of the mustard, top with a hot dog, and roll up snugly. Arrange on a parchment-paper-lined baking sheet and bake until puffed and golden brown, 16 to 18 minutes. (Bake a day or two in advance and reheat in a 300°F oven until hot, if you like.)
Using a paring knife, cut out slits for your sea monsters’ eyes and mouths (or make slits and insert small pieces of the kale stems for eyes). Dot “tentacles” with relish “sea slime” and serve with ketchup for dipping.
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