Ingredients:

  • 2 packages (14 oz / 397g each) lean turkey or chicken franks
  • 1 can (8 oz / 227g) refrigerated crescent roll dough
  • 1 egg, beaten
  • 2 tbsp ketchup or tomato paste
  • 12 black olives, sliced into small rounds

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper.
  2. Prepare the franks by cutting the ends into quarters, leaving approximately 1 inch (2.5cm) uncut in the center to create the spider legs.
  3. Unroll the crescent dough and pinch the perforated seams together to form a rectangle, then cut the dough lengthwise into 8 narrow strips.
  4. Wrap one strip of dough tightly around the center of each hot dog, pressing the ends into the meat to secure the body.
  5. Brush the tops of the dough with the beaten egg wash and place the spiders on the prepared baking sheet.
  6. Bake for 12–15 minutes until the dough is golden brown and the legs have curled upward.
  7. Allow the hot dogs to cool for 5 minutes. Use a toothpick to dot two small spots of ketchup on the head of each spider, then press a slice of olive onto the ketchup to create eyes.