Pre-heat your oven to 350 degrees, or at the temperature recommended on your Crescent Dough package. Begin by cutting off the ends of the hotdogs, and discard them…or do what I did and chop them into tiny pieces and give them to your doggies as a treat. They loved it 🙂

Cut the remaining length of the hotdog into bite-sized pieces. It doesn’t really matter if they’re even; you’re simply cutting them into tiny pieces so it’s easy to manipulate the ‘entrails’ into the desired shape.

Make your egg wash. Simply crack an egg into a small dish, add 1 Tablespoon of water, and whisk together until full mixed. For the vegan variation, substitute this with melted vegan butter, or almond milk. Aquafaba (the liquid from garbanzo beans) also works fantastically for an egg wash.

Open your crescent dough, and knead into a solid ball. You don’t want any traces of the perforated lines that the dough comes with. Pull off chunks of dough, roll flat with a rolling pin, and use your hands to manipulate the dough into a long length. Make sure it’s wide enough to fully wrap around a hotdog. To be quite honest, this step wasn’t very easy, as the dough didn’t want to keep it’s shape. However…this totally works in our favor, giving us tiny imperfections which really adds to the final look of the dish. So no worries if you aren’t working with perfectly flat and shaped rectangles.

Lay out the bite-sized pieces of the hotdog onto your dough pieces. Brush one edge with egg wash, and fold and tuck under. Set aside, seam side down.

Once you have used all of your dough and hotdog pieces, take your greased baking sheet and carefully arrange the ‘entrails’ end to end, and manipulate them into your desired shape. Brush the ends with more egg wash and press together. Also brush egg wash in between the pieces, where they touch, and gently press together.

Use a knife or toothpick to add further indentations and detail to the entrails. Then, add a small bit of food coloring to the paint palette. Add a small amount of egg wash to each color, to make a ‘paint’. Using your paintbrush, begin adding color to the dough. I started off with pink, added red to the crevices and indentations, and then went over it all with blue and purple in places.

Pop your Edible Entrails in the oven! I left mine in the oven for about 15 minutes and they came out perfect. If they appear to be browning too quickly, cover them with foil for the last 5 minutes of baking.

Let the Edible Entrails cool slightly, and then use a large spatula to gently lift them off of the baking sheet. My Edible Entrails were quite large, so I simply loosened them from the baking sheet, and then use the spatula to slide them onto my serving dish.

Enjoy your Edible Entrails as-is, or with mustard! Yum!!!