Pillsbury Walking Mummy Hot Dogs Recipe Ready Plan Save
These kid-friendly walking mummy dogs are the cutest Halloween dinner there ever was.
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Wrap strips of dough around the individual arms and legs and then around the body of each hotdog, leaving an area about a half an inch long where the mummy's face is. Place the mummies on a large, ungreased baking sheet and lightly spray the dough with cooking spray so it bakes up golden brown. Bake for 13-17 minutes or until the dough is light.
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Bake mummy dogs in a 375 degree oven for about 15 minutes or until hotdogs are hot and dough is golden brown. With a straw, punch out circles from a slice of white cheese to make eyes. Blow into straw to release each circle. Slice up an olive to make tiny pupils. Place eyes on each mummy while still warm.
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To make Walking Mummy Dogs use a knife or kitchen scissors to cut a slit at the bottom of the hot dog for the mummy's legs. You can also cut arms by making two slits along the side of the hot dog to make hot dog mummies with arms and legs. Wrap strips of dough around the sections making sure to separate the legs so they show. Bake as usual. Air.
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Heat oven to 375°F. Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle lengthwise into 10 pieces. For each mummy, wrap 1 piece of cheese and 5 pieces of dough around hot dog to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end, separate.
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Unroll dough, separate at perforations to create 4 rectangles. Press the other perforations to seal. 2. With a pizza cutter, cut each rectangle lengthwise into 10 strips, making a total of 40 strips of dough. 3. Take one hot dog at a time and make a slit at the bottom for the mummy's legs. Then, make two slits along the sides for the mummy.
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To bake. Do not thaw. Simply place the frozen mummy dogs on a baking sheet and bake for 20-25 minutes. STORE leftover mummy dogs in the fridge for 2-3 days or in the freezer for about 6 weeks. To reheat. Heat up the oven to 350°F, for about 4-5 minutes or until heated through.
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1. Heat oven to 375°F. 2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. 3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
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Cook the Mummy Dogs. Place each wrapped hot dog on a baking sheet and then bake for 10-12 minutes or until the dough is golden brown and hot dogs are warmed through. Garnish and Serve. Remove from the oven and place a small dot of ketchup or mustard on the back of your candy eyes and add 2 to each mummy dog.
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If using dough sheet, unroll dough and cut into 4 rectangles. 2. With a pizza cutter, cut each rectangle lengthwise into 10 strips, making a total of 40 strips of dough. 3. Take one hot dog at a time and make a slit at the bottom for the mummy's legs. Then, make two slits along the sides for the mummy's arms. 4.
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Ingredients: 1 packet puff pastry Lewis & Son Natural Viennas 1 large egg Mustard or ketchup, if desired Cooking Instructions: 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 str
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Place the complete mummys on the prepare baking sheet. Bake for about 12-15 minutes, or until the dough is golden brown. Remove the hot dog mummies from the oven and allow them to cool before. For the finishing touch, dab a little bit of mustard or ketchup on the back of each eye and attach in the eye area.
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Prepare to step #3 on recipe card. Then store in an airtight container in the refrigerator. When ready to make, bake at 375°F until golden brown. To freeze ahead, assemble the mummy dogs according to recipe card, place on a baking sheet and freeze. Once frozen, transfer to a freezer safe Ziploc bag or storage container.
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Step 2 With a pizza cutter, cut each rectangle lengthwise into 10 strips, making a total of 40 strips of dough. Step 3 Take one hot dog at a time and make a slit at the bottom for the mummy's legs. Then, make two slits along the sides for the mummy's arms. Step 4 Wrap strips of dough around the individual arms and legs and then around the body.
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Squeeze each mummy dog all over, to join pieces of dough to each other. Arranged wrapped wieners on prepared baking sheet. In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth. Use a pastry brush to brush this egg wash all over each wrapped wiener. Bake for 15-18 minutes, or until golden brown.