Mummy hot dogs are a playful, slightly spooky twist on a classic snack. I’ve been making these since childhood, tweaking the wrapping and baking times to get that perfect crispy crunch. They’re a hit at Halloween parties or when you need a quick, comforting bite. The best part? Watching the little ones’ faces light up when they see the bandaged hot dogs.
Why I Keep Making These in the Fall
They bring back childhood chaos, the smell of baked dough, and the joy of simple, messy fun. Plus, they’re quick to whip up and always a crowd-pleaser—no fuss, just flavor and a little spooky charm.
What Goes into Mummy Hot Dogs?
- Hot dogs: Juicy, smoky, and satisfying—your base. Feel free to swap for veggie dogs if you want a vegetarian twist.
- Pastry or wrapping material: Puff pastry is classic, flaky, and golden. Bacon strips add a salty crunch. Shredded cheese can add gooeyness.
- Egg wash: Brushed on for a shiny, golden finish. Use a beaten egg with a splash of water for best results.
- Optional decorations: Olives, small veggies, or cheese bits for eyes or adornments—make your mummy more expressive.
- Seasonings: A pinch of garlic powder or paprika can add a subtle flavor boost.
Tools of the Trade for Mummy Hot Dogs
- Baking sheet: To hold the hot dogs and wrapping while baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Sharp knife: To cut the wrapping into strips or shapes.
- Pastry brush: To brush egg wash for extra golden color.
Step-by-Step Guide to Mummy Hot Dogs
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: Prepare your ingredients and tools before starting.
Step 4: Follow the step-by-step guide below to assemble and bake.
How to Know When It’s Perfectly Mummified
- The puff pastry or wrapping is golden brown and crispy.
- The hot dog is heated through, with a slight jiggle when shaken.
- Smell of baked dough and smoky, savory notes fills the air.
Common Wrapping Woes and How to Fix Them
- Wrapping tears or falls apart.? If wrapping tears, dampen the edges and press gently to seal.
- Dry, tough wrapping.? If hot dogs are too dry, brush with a little beaten egg before baking.
- Over-browning before hot dogs heat through.? If the pastry browns too quickly, cover loosely with foil.
- Undercooked hot dogs.? If hot dogs aren’t cooked through, bake a few minutes longer.
Mummy Hot Dogs
Mummy hot dogs are a fun and spooky snack featuring juicy hot dogs wrapped in flaky puff pastry, baked until golden and crispy. The wrapping forms bandage-like strips that give a mummy effect, while the hot dogs inside stay heated and flavorful. Perfect for Halloween parties or quick comfort food with a playful twist.
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Unroll the puff pastry sheet on a clean surface and cut it into thin strips, about 1/4 inch wide — these will become the mummy bandages.
- Wrap each hot dog with strips of puff pastry, overlapping slightly and leaving a small gap at one end for the hot dog to show through.
- Place the wrapped hot dogs on the prepared baking sheet, spacing them evenly apart.
- Mix the beaten egg with a splash of water to create an egg wash, then brush this over the pastry for a shiny, golden finish.
- If using, add small pieces of olives or vegetables as eyes or decorations to give your mummies a spooky face.
- Bake in the preheated oven for about 15 minutes, or until the pastry is golden brown and crispy, and the hot dogs are heated through.
- Remove from the oven and let cool slightly before serving, revealing crispy bandages wrapped around warm, smoky hot dogs.
Notes
For extra spooky effect, use black olives or small vegetables for eyes. Keep an eye on baking time to prevent over-browning, and cover with foil if necessary.
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