Best Cheesy Mummy Wrapped Dogs Recipes

Cheesy Mummy Dogs image

Provided by Carla Hall

Time 1h20m

Yield 3 dozen mummies

Number Of Ingredients 7

2 tablespoons mustard powder
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 1/2 cups grated sharp Cheddar
2 sheets frozen puff pastry, such as Dufour, thawed
Three 11-ounce, 4-count packages uncured beef franks, preferably Niman Ranch, hot dogs cut into thirds
2 tablespoons yellow mustard

Steps:

Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Set aside.
Mix the mustard powder, salt and cayenne pepper together in a bowl.
Dust the counter with 1/4 cup cheese. Unfold 1 sheet of the puff pastry on the cheese. (If the pastry isn't quite thawed, don't force it. Let it sit until thawed.)
Sprinkle 1 1/2 teaspoons spice mix over the puff pastry, followed by 1/4 cup cheese.
Using a rolling pin, roll the pastry out to 1/8 inch thick. This presses the cheese into the pastry and also smooths out any seams or wrinkles. Fold the sheet of pastry in half.
Top with another 1 1/2 teaspoons of the spice mix and 1/4 cup cheese. Roll out again to 1/8 inch thick.
Using a knife and cutting straight down (do not saw), cut the pastry into long strips, making half the strips 1/4 inch wide and half about 1/2 inch wide.
Brush a hot dog piece with mustard and wrap with pastry strips, alternating between long and short strips of pastry for a mummy look. Place on a lined baking sheet. Continue with the hot dog pieces until the pastry strips are finished.
Refrigerate at least 10 minutes and up to 1 hour. This helps firm up the mummies/straws and give them better puff in the oven. Meanwhile, prepare the rest of the mummies using the second sheet of puff pastry and the remaining cheese and hot dog pieces.
Bake until golden brown, 15 to 25 minutes.

Hot Dog Mummies image

Provided by Food Network Kitchen

Time 30m

Yield 8 servings

Number Of Ingredients 4

One 8-ounce tube crescent dough
8 bun-length hot dogs
1 slice white American cheese
Ketchup and/or mustard

Steps:

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips.
Take 1 hot dog and 1 strip of the dough and wind the dough around the hot dog while pulling gently to stretch the dough. Crisscross the dough every so often so it looks like mummy wrappings. Near the end of the hot dog, leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with remaining dough and hot dogs. Bake until golden brown, about 15 minutes.
While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies' eyes.
Remove the hot dogs from oven. Using a toothpick, smear some ketchup on one side of each cheese round and "glue" it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.