Easy Mummy Hot Dogs Recipe
Halloween fun, Easy Mummy Hot Dogs are a simple dinner perfect for the spooky season. Hot dogs wrapped up in puff pastry just like your favorite pigs in a blanket....but "scary."
Servings: 8
Cost: $5
Equipment
- baking sheet
- parchment paper
- Sharp knife or pizza cutter
Ingredients
- 1 sheet frozen puff pastry dough thawed
- 8 All Beef Hot Dogs
- 2 tablespoons dijon mustard
- 1 large egg lightly beaten
- 16 candy eyes
- Ketchup and Mustard for serving
Instructions
- Preheat oven to 350 degrees.
- Roll out the dough and cut into long thin strips approximately 1/4 inch wide.
- Brush the dough with a thin layer of dijon mustard.
- Wrap each frank in the dough like you’re wrapping a mummy and place on a baking sheet lined with parchment seam side up.
- Brush the top of each mummy wrap with egg. Bake for 15-18 minutes or until golden brown and puffed up.
- Glue the eyes on with a small dot of mustard.
- Serve immediately with mustard or ketchup for dipping.
Notes
Hot Dog Options: Beef, turkey, chicken, pork and plant-based hot dogs all work.
Candy Eyes: If you don't have candy eyes, use small dots of ketchup or mustard.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat at 350°F for about 5 minutes, or until warmed through and crisp.
Make Ahead/Freezing: Assemble the Mummy Hot Dogs before baking and freeze for up to 2 months. Thaw in the refrigerator before baking.
Serving: Mummy Hot Dogs are best served shortly after baking while the puff pastry is crisp and flaky.
Nutrition
Calories: 341kcal | Carbohydrates: 19g | Protein: 8g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 599mg | Potassium: 90mg | Fiber: 1g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg