Mummy hot dogs
Hot dogs wrapped in thin strips of crescent dough like mummy bandages, baked until golden, with mustard or candy eyes peeking out. A Halloween party favorite.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 4
- Per serve
- 490 kcal
Ingredients
Method
Heat the oven to 400°F first thing, with a rack in the middle, and line a baking sheet with parchment paper. Do all the wrapping while it heats.
Unroll the dough and pinch the perforations together to make one sheet. Cut it lengthwise into about 32 thin strips, roughly ¼ inch wide, with a pizza cutter or sharp knife.
Wrap 3 or 4 strips around each hot dog, criss-crossing them like bandages and leaving a ½-inch gap near one end for the face. Tuck the strip ends underneath and set them on the sheet about 1 inch apart.
As soon as the oven is hot, bake until the dough is puffed and golden brown, including underneath, and the hot dogs are sizzling.
Let them cool on the sheet for a minute. Dab 2 small dots of mustard in each face gap for eyes, or use the mustard to stick on candy eyes. Serve warm with ketchup and the rest of the mustard.
Tips
- Timing depends on your oven reaching 400°F in about 8 minutes. If yours is slower, turn it on before you get anything else out.
- Hot dogs are already cooked, so you're just heating them through and baking the dough. Pull them when the bottoms are golden, not pale.
- Thinner strips look more like bandages and bake through faster. If the dough gets soft and sticky, pop it in the fridge for a couple of minutes.
