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, spooky snack made by wrapping juicy hot dogs in flaky puff pastry or bacon strips, then baking until golden and crispy. The hot dogs become warm and savory inside a crispy, bandaged exterior, often decorated with small edible eyes for a playful touch. Perfect for Halloween parties or quick, festive bites, they combine comforting flavors with a touch of spooky charm.
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface to smooth out creases and slightly enlarge it.
- Cut the pastry into strips about 1/2 inch wide, which will serve as the bandages wrapping the hot dogs.
- Wrap each hot dog with the pastry strips, starting at one end and spiraling around, leaving a small section of hot dog exposed at each end.
- Place the wrapped hot dogs on the prepared baking sheet, spacing them apart so they have room to crisp up.
- Mix the beaten egg with a splash of water to create an egg wash, then brush it generously over the pastry to give it a shiny, golden finish.
- Bake in the preheated oven for about 12-15 minutes, or until the pastry is golden brown and crispy.
- Remove the hot dogs from the oven and let them cool slightly until safe to handle.
- If desired, add small olive or cheese bits as eyes or decorations on the pastry bandages for a spooky effect.
- Serve immediately while crispy and warm, enjoying the playful, bandaged appearance and delicious savory flavor.
Notes
For extra spookiness, add small edible eyes or decorations. Adjust baking time for crisper or softer pastry as preferred.
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