Mummydogs Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain.
• Roll crescent dough onto a work surface; tear into 8 pieces. Roll 1 piece dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
• Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.

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.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Line a large rimmed baking sheet with parchment paper (which will help with easy clean-up; important during busy Halloween time!)
• Open the crescent rolls dough and separate along the perforated lines into 8 triangles.
• Lay one piece of dough on a cutting board and, using a sharp knife, cut along the long side into 1/2-inch long strips.
• Wrap strips around hot dog, leaving a spot for the eyes along one end.
• Bake until the dough is golden and cooked through and the veggie dogs/hot dogs are warmed through, 15-20 minutes.
• Add eyes. I like to put the cream cheese in a small baggie and cut the corner off, then pipe the cream cheese on. Plop in an olive pupil (use a toothpick to position exactly right if you like) and they're ready!
• Serve with ketchup and mustard.

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!

Steps:

• Preheat the oven to 375°F (190°C).
• Roll out the crescent roll dough. Cut the dough into 4 rectangles, pressing the perforations together to seal. Using a paring knife, cut the dough into long, thin strips.
• Wrap the dough strips around the hot dogs, leaving a small open space for eyes near the top ends. Place on a baking sheet.
• Bake the hot dogs for 11-14 minutes, until golden brown. Remove from the oven and let cool slightly.
• Add 2 dots of yellow mustard to each hot dog for eyes, then serve.
• Enjoy!