Easy Mummy Dogs Recipes

EASY MUMMY DOGS

Steps:

• Preheat oven to 350*F Using the photo as a guide, cut a slit from the hot dogs half way mark down the center. You've just created your legs. Using the photo as your guide, now cut slits on both sides for arms. Open up your package of crescent rolls. Take a single triangle and cut it into small strips. Use these strips to wrap the arms, legs, body & head of hot dogs. {Tip: Start from the ends and work inward, wrapping extra around body or head. Place wrapped hot dogs onto a lined baking sheet. Bake for 15 - 18 minutes or until dough is golden. Remove and let cool for 2 minutes. Place mustard dots for eyes and use ketchup as blood.

MUMMY DOGS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Roll out the crescent roll dough. Cut the dough into 4 rectangles, pressing the perforations together to seal. Using a paring knife, cut the dough into long, thin strips.
• Wrap the dough strips around the hot dogs, leaving a small open space for eyes near the top ends. Place on a baking sheet.
• Bake the hot dogs for 11-14 minutes, until golden brown. Remove from the oven and let cool slightly.
• Add 2 dots of yellow mustard to each hot dog for eyes, then serve.
• Enjoy!

MUMMY DOGS

Steps:

• On a lightly floured work surface, roll out one sheet of puff pastry into a 14-by-10-inch rectangle. Cut lengthwise into twenty 1/2-inch-wide strips. Repeat process with remaining sheet of puff pastry.
• Line a baking sheet with parchment paper or a nonstick baking mat. In a small bowl, whisk together egg with 1 tablespoon water. Place one hot dog half on the narrow end of one strip of puff pastry. Wrap hot dog in puff pastry, spiraling down to enclose like a mummy; brush with egg mixture to adhere. Transfer to prepared baking sheet. Repeat process with remaining hot dog halves and puff pastry. Brush tops of wrapped hot dogs with egg mixture; transfer to refrigerator to chill for 15 minutes.
• Preheat oven to 400 degrees.
• Transfer baking sheets to oven and bake until puffed and golden, 20 to 25 minutes. Let cool slightly before serving with mustard.

HOT DOG MUMMIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain.
• Roll crescent dough onto a work surface; tear into 8 pieces. Roll 1 piece dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
• Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.

QUICK & EASY MUMMY HOT DOGS (TWO WAYS!)

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Line a large rimmed baking sheet with parchment paper (which will help with easy clean-up; important during busy Halloween time!)
• Open the crescent rolls dough and separate along the perforated lines into 8 triangles.
• Lay one piece of dough on a cutting board and, using a sharp knife, cut along the long side into 1/2-inch long strips.
• Wrap strips around hot dog, leaving a spot for the eyes along one end.
• Bake until the dough is golden and cooked through and the veggie dogs/hot dogs are warmed through, 15-20 minutes.
• Add eyes. I like to put the cream cheese in a small baggie and cut the corner off, then pipe the cream cheese on. Plop in an olive pupil (use a toothpick to position exactly right if you like) and they're ready!
• Serve with ketchup and mustard.