Hot Dog Mummies
Hot dog mummies for Halloween: hot dogs wrapped in strips of crescent dough, baked until golden and decorated with little mustard eyes.
Ingredients
- 8 units (approx. 360 g) hot dogs (tradicionales of cerdo, chicken or mezcla)
- 1 tubo (230 g) refrigerated crescent dough (also puede usarse dough of hojaldre en slice)
- 15 ml yellow mustard (for hacer the ojos)
- 15 ml ketchup (optional, for hacer the ojos or servir)
- 5 ml cooking spray or a little oil (for engrasar the bandeja si hace falta)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease a baking sheet with cooking spray or 5 ml (1 tsp) oil, or line it with parchment paper.
- 2
Pat the hot dogs dry with paper towels so the dough sticks better. If using refrigerated crescent dough, unroll it and press the seams together to make one continuous sheet.
- 3
Cut the crescent dough into thin strips. Wrap each hot dog with the strips, leaving a small gap uncovered near the top to create the mummy face.
- 4
Place the wrapped hot dogs on the baking sheet, leaving a little space between each one. If any strip comes loose, gently press it onto the dough to secure it.
- 5
Bake for 15 to 18 minutes at 200 °C / 400 °F, until the dough is puffed and golden and the hot dogs are heated through.
- 6
Remove from the oven and let rest for 2 minutes. Using the yellow mustard or ketchup, dot two tiny eyes onto the uncovered part of each mummy.
- 7
Serve the hot dog mummies warm, with the remaining mustard and ketchup on the side if desired.
Chef tips
For the most classic look, do not cover too much of the mummy’s “face.” If the dough gets warm and sticky, chill it for 5 minutes before cutting the strips. Watch the last few minutes of baking so the bandages turn golden but not too dark.
Substitutions
You can swap the crescent dough for a similar amount of puff pastry sheet. Mustard can be replaced with ketchup for the eyes if you prefer a milder flavor. Turkey or chicken hot dogs also keep the recipe traditional.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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