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Appetizers, Beef, Breads, Economical, Halloween, Stuffing Stuff

Mummy Hot Dogs

by Nick

It’s that time of year when kids get to roam the streets in search of sweet treats.

Oh wait… that’s how I remember Halloween. It seems now that kids aren’t really allowed to go out past dark and definitely cannot roam unknown areas. That makes me sad, but maybe it’s necessary.

Anyway, even though I can’t actually hand out homemade treats, I still like making them! I’ve made a bunch of Halloween treats over the years. While my Bloody Worms of Doom are my favorite visual recipe ever, these little guys might take the cake for the most delicious Halloween treat I’ve made.

After all, who doesn’t love a pig in a blanket? That’s essentially what these are. I made the dough in case you are feeling ambitious, but you can also use a wide range of store-bought doughs!

Yield
12 mummies
Prep Time
Total Time

Just a moment please...

Print Recipe Hot Dog Mummies

Ingredients

  • Mummy Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon dry active yeast
  • 1 tablespoon olive oil
  • 3/4 cup warm water
  • 12 all-beef hot dogs
  • 1 egg + 2 Tbsp. water
  • Sriracha

Helpful Equipment

Directions

1) If you are making the dough, combine sugar, yeast, and warm water in the bowl of a stand mixer. Stir together and let sit for five minutes until the mixture is foaming. Stir in salt and oil and then slowly add flour. Stir together and them mix with a dough hook on medium speed until the dough is a smooth texture, but not sticky. if it's sticky, add a bit more flour.

You can also do this by hand by stirring the dough together and then kneading the dough in the bowl until it's a smooth texture, about 8-10 minutes.

2) When dough is done, transfer to a lightly oiled bowl, cover, and let rise for 90 minutes until it doubles. You can also use any prepared pizza dough for the recipe.

3) When ready to make mummies, preheat oven to 400 degrees F. Working with one hot dog at a time, cut it half way up the center and then cut an arm off of each side of the top of the hot dog. Basically cut it into thirds on the top to make two arms and two legs. Check out a photo to see what I mean. It's easy.

4) When hot dogs are cut, roll out dough on a lightly floured surface and slice into thin strips. I would shoot for about 1/4-inch. Working with one strip at a time, wrap the strips of dough around the hot dogs. I found it easiest to start with the legs and wrap up to the head. You'll need 3-4 strips per mummy.

5) When mummies are wrapped, place them on a baking sheet lined with parchment paper. Finish all mummies.

6) Whisk together one egg with 2 tablespoons water and brush all mummies with egg wash. Bake at 400 degrees for 20-25 minutes until they are golden brown.

7) Let mummies cool slightly and dot eyes with ketchup or Sriracha. Serve while warm!

Making the Dough

I made a small batch of pizza dough to use as the wrapping for my mummies. I chose pizza dough because it browns nicely, but also because it’s really stretchy and I knew I could wrap it easily.

I started by stirring together the warm water, sugar, and yeast in a mixing bowl. I let this sit until it started to bubble so I knew the yeast was doing its thing.

Yeasty.

Yeasty.

After that, just stir in the salt and oil and then slowly mix in the flour. If you have a stand mixer, you can mix this with a dough hook on medium speed until it forms a soft, smooth dough ball. The dough should be pretty stretchy, but not sticky at all.

You can also absolutely just stir this together by hand and then knead it for 8-10  minutes until it’s the same texture.

You could do this by hand.

You could do this by hand.

Lightly oil the bowl and dough ball, cover it with plastic wrap, and let the dough rise for about 90 minutes until it doubles in size.

Pizza dough!

Pizza dough!

Now you are ready to make some mummies!

Store-Bought Note: If you don’t want to bother making the dough, no worries. You can use any store-bought pizza or croissant dough with great results.

Whatever dough you are using, roll it out on a lightly floured surface and then slice it into thin strips.

Thinner the better.

Thinner the better.

Now let’s make some mummies!

Making and Baking!

When it comes to hot dogs, don’t get the super skinny ones. They will be hard to cut for the mummies. Also, don’t get the huge quarter pound ones just because that would be an intense treat.

Just the normal sized hot dogs will do the trick just fine. Personally, I like Hebrew National or Nathans. To make the legs of the mummy, cut the dog in half up almost halfway.

For the arms, cut it into thirds across the top of the hot dog, being sure not to cut all the way to the top of the dog or you’ll amputate your mummy.

Get it?

Be careful!

Be careful!

I recommend cutting all the dogs and then wrapping all the dogs.

Wrapping is easy and fun. You’ll need 3-4 strips of dough to wrap a full mummy. I found it easiest to start at the legs and work up. Get the kiddos to help out for this step.

Go crazy.

Go crazy.

When all your mummies are wrapped, brush them with some egg wash (1 egg plus some water). This will make sure they get golden brown and a bit crispy.

Egg wash.

Egg wash.

Bake these guys at 400 degrees F. for about 20-25 minutes until they are a golden brown color. I recommend baking them on parchment paper to make sure they don’t stick.

Once you take the mummies out, you can use some hot sauce or ketchup to keep them red eyes!

Sriracha devil eyes.

Sriracha devil eyes.

Serving these on cheesecloth is kind of a fun effect, but not necessary.

Cool.

Cool.

Not only do these look really cool, but these are seriously tasty. The dough gets crispy around the edges and the hot dog stays nice and juicy on the inside.

Weenie Mummies!

Make these for the kids, but I think you’ll find the adults huddled around the table as well.

Happy Halloween everybody!

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7 comments on “Mummy Hot Dogs

  1. My friend just told me about you and also “Cooking With Mr. C.” on Facebook, which is also a blog. I just “Liked” his page and came to your site. I like it. Anne

  2. We made these tonight, they were adorable! The dough was super, super salty, though. I did use 1 1/2 t. of Morton’s Kosher salt. I think next time I’ll cut it to 1/2 t. Thanks for the great idea, love using real dough instead of canned.

  3. Darn it, I should have checked your blog before dinner tonight! We made mummy brats but I didn’t cut little arms and legs! Genius!

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