Best Hot Dog Mummies With Honey Mustard Dip Recipes

HOT DOG MUMMIES

Steps:

• Unfold/unroll the puff pastry. Cut it into strips (1 thicker + 2 thinner per hot dog). Pat dry each hot dog with a paper kitchen towel.
• Wrap the thicker puff pastry piece around the hot dog, making sure to leave a gap for the eyes. Repeat the same with the thin strips.
• When done, place them onto a baking tray lined with baking paper.
• Bake them in a preheated oven at 360⁰F/180⁰C for 12-15 minutes or until the pastry is puffed and light brown.
• Let them cool slightly before putting the eyes on. To do this, just put a little mayo/ketchup/mustard on the back side of the eye and stick to the hot dog.
• Serve on their own or with a dip of your choice.

HOT DOG MUMMIES WITH HONEY MUSTARD DIP

Steps:

• Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog., Place 1 in. apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes. Using mustard, add eyes. In a small bowl, combine the dip ingredients; serve with mummies.

HOT DOG MUMMIES

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.

HALLOWEEN MUMMY HOT DOGS

Steps:

• Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.
• Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips - you should get about 16 per rectangle.
• Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.