CRESCENT MUMMY DOGS
Mummify your hot dogs this Halloween with these fun Crescent Mummy Dogs! Take tasty beef franks, wrap them up in crescent dough and add a mustard smile for a treat the kids will love. These Crescent Mummy Dogs will be a hit at your next Halloween bash.
Provided by My Food and Family
Categories Home
Time 37m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Unroll dough; separate into 4 rectangles. Press perforations and seams together to seal. Cut each dough rectangle into 10 lengthwise strips.
- Place 1 Singles strip on each frank, then wrap with 4 dough strips to resemble mummy as shown in photo. Place on baking sheet; spray lightly with cooking spray.
- Bake 13 to 17 min. or until franks are heated through and dough is golden brown. Add mustard to each for the eyes and mouth.
Nutrition Facts : Calories 230, Fat 17 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
LIT'L SMOKIES® MUMMY DOGS
For your next Halloween party, create spooky mummy dogs with strips of crescent dough for the bandages and tasty Hillshire Farm® Lit'l Smokies® for the mummies.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 30m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F.
- Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
- With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit'l Smokies® stretching dough slightly to look like bandages, leaving tip exposed to create face. Place on ungreased cookie sheet.
- Bake 12 to 14 minutes or until golden brown. Draw features on tip of Lit'l Smokies® to create face. Serve with mustard or ketchup, if desired.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 12.6 g, Cholesterol 24 mg, Fat 18 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 587.3 mg, Sugar 2 g
MUMMY DOGS
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- 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 strips. Repeat process with remaining sheet of puff pastry.
- Line a baking sheet with parchment paper or a nonstick baking mat. In a small bowl, whisk together egg with 1 tablespoon water. Place one hot dog half on the narrow end of one strip of puff pastry. Wrap hot dog in puff pastry, spiraling down to enclose like a mummy; brush with egg mixture to adhere. Transfer to prepared baking sheet. Repeat process with remaining hot dog halves and puff pastry. Brush tops of wrapped hot dogs with egg mixture; transfer to refrigerator to chill for 15 minutes.
- Preheat oven to 400 degrees.
- Transfer baking sheets to oven and bake until puffed and golden, 20 to 25 minutes. Let cool slightly before serving with mustard.
MUMMY DOGS
Make and share this Mummy Dogs recipe from Food.com.
Provided by Pumpkie
Categories Halloween
Time 27m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
- Place on ungreased baking sheet.
- Bake 12 to 15 minutes or until light golden brown.
- Place dots of mustard and poppy seeds for eyes and enjoy!
CRESCENT MUMMY DOGS
This is another of my family's favorite recipes from the Pillsbury Halloween magazine I bought. They are really cute with little mustard eyes and mouth. I also mix equal parts mustard and ketchup together for dipping. Fun, easy and they taste good too!
Provided by Sooz Cooks
Categories Kid Friendly
Time 47m
Yield 10 Mummies
Number Of Ingredients 5
Steps:
- Heat oven to 375°F
- Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
- Slice cheese slices into quarters (1/2 slice cheese, cut in half).
- Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face."
- On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
- Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face.".
Nutrition Facts : Calories 242.1, Fat 16.5, SaturatedFat 6.7, Cholesterol 39.8, Sodium 706, Carbohydrate 14.3, Fiber 0.8, Sugar 2.5, Protein 8.6
HOT DOG MUMMIES
Made with store-bought crescent dough, these mummy dogs will be a hit at dinner or a Halloween party. The dough is very forgiving and easy to wrap, and the best part is it doesn't need to be perfect-these are ancient mummies after all.
Provided by Food Network Kitchen
Time 30m
Yield 8 servings
Number Of Ingredients 4
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.
CHEESY MUMMY DOGS
Provided by Carla Hall
Time 1h20m
Yield 3 dozen mummies
Number Of Ingredients 7
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.
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- Unroll crescent dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
- With a knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. If adding cheese, slice cheese into thin strips.
- Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to cover hot dog completely. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
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- 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.
- With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
- Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
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- Unroll the crescent dough. Gently pinch the perforations to reseal the dough. Then cut your dough into strips about 1/4 inch (0.5cm) wide. Each hot dog will use approximately 2 strips of dough.
- Pat your hot dogs dry. Take a hot dog and start wrapping it with strips of dough, stretching the dough slightly as you wrap. Don't forget to leave some gaps so the face can peek through the bandages!
- Place the wrapped dogs on your baking sheet and brush with a little melted butter or oil. Bake for 10-15 minutes, until the dough starts to go a light golden brown.
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- 2. Line a cookie sheet with foil and lightly grease with cooking spray.3. Cut the pizza dough into 8 even strips using a pizza cutter or knife.4. Stretch each piece of the pizza dough until itâs about 4 times the length of the hot dog.5. Starting at the top, wrap the pizza dough around the hot dog until itâs completely covered allowing a small space for the face.6. Place the wrapped hot dogs on the cookie sheet and bake for 15 minutes.7. When the hot dogs are cool, dot the ketchup and/or mustard with a toothpick for the eyes.8. Serve.
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- Open your crescent roll package and unroll the dough. Press on the perforations to seal them together.
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- Cut the roll of pizza crust (don't unroll it) into 1/4 inch slices or pinwheels. Unroll each pieces and wrap two pieces around each hot dog. Leaving a space for the face of the mummy
- Place on a baking sheet and bake at 350 degrees F for about 10-15 minutes until hot dog is heated through and dough is golden brown.
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