Mummy Hot Dogs Recipe
Mummy Hot Dogs are a playful, spooky treat that makes for the perfect Halloween snack or party appetizer. These fun hot dog mummies are wrapped in homemade dough, baked to golden perfection, and decorated with candy eyes to create a delightful look that’s sure to impress both kids and adults alike. Quick and easy to prepare, they bring a touch of fun to any gathering, and their simplicity makes them a great recipe for getting the whole family involved in the kitchen.
Ingredients Breakdown
Each ingredient in this recipe plays a key role in creating the perfect mummies. The dough is made using non-fat plain Greek yogurt, which provides moisture and tenderness while keeping the crust light and soft. Unbleached all-purpose flour forms the base, though you can swap it out for whole wheat or a gluten-free mix depending on dietary needs. Baking powder gives the dough its rise and fluff, while kosher salt balances the flavors.
The hot dogs, sliced in half, form the core of each mummy. Turkey hot dogs are used in this version for a leaner, lighter option, but feel free to substitute with any variety, including vegetarian or beef hot dogs. Candy eyes bring the mummies to life, and you can use mustard or ketchup as an optional dip to enhance their flavor. These fun touches not only make the dish more visually appealing but also add a burst of extra flavor to each bite.
Step-by-Step Instructions
Start by preparing your oven and baking sheet, making sure to line it with either a silicone baking mat or parchment paper. This prevents the dough from sticking and ensures easy cleanup afterward. If you’re using parchment paper, a quick spray of oil will ensure nothing sticks.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Once combined, stir in the Greek yogurt using a fork or spatula until the mixture starts forming small crumbles. Dust your work surface with flour to prevent sticking, then transfer the dough from the bowl and begin kneading. With about 15 turns of kneading, the dough will become smooth and slightly tacky, but it shouldn’t stick to your hands.
Using a rolling pin, flatten the dough into a thin rectangle. Slice the dough into thin strips, roughly ¼ inch wide. These strips will be used to wrap the halved hot dogs. Wrap each hot dog piece, leaving small gaps for the candy eyes. Space them evenly on your prepared baking sheet to allow for even baking. Before placing them in the oven, brush each mummy with egg wash to give them a golden, crisp finish.
Bake for approximately 12 minutes, or until the dough is puffed and golden brown. Once out of the oven, use mustard or ketchup to secure the candy eyes in place. Let them cool for about 10 minutes before serving to allow the dough to settle and firm up.
Recipe Tips & Frequently Asked Questions
Getting the Perfect Dough Texture
Make sure the dough is smooth and tacky, not sticky. Knead just enough to combine the ingredients but avoid overworking the dough.
Even Baking
Arrange the mummies with a little space between each one to ensure they bake evenly and crisp up perfectly.
Customizing the Recipe
Swap out turkey hot dogs for beef, vegetarian, or even cheese-filled hot dogs to suit your taste.
Experiment with different hot dog sizes to create mummy “families” with varied heights and shapes.
Avoid Over-baking
Keep a close eye on the mummies while they bake. If they overcook, the dough may become too hard and lose its soft, tender texture.
Can I use store-bought dough instead of making my own?
Yes, store-bought dough works just fine. Crescent roll dough is a popular option for those who want a quick alternative.
What’s the best way to store leftover mummies?
Store any leftover mummies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
Can I make these in advance and reheat them?
Absolutely! You can prepare the mummies a day in advance, store them in the fridge, and then reheat them in a 350°F oven for about 5 minutes before serving.
Can I use full-fat yogurt instead of non-fat?
Yes, you can use full-fat yogurt for a richer dough. The difference will be in the texture and slightly enhanced flavor.
What to Serve With This Recipe
Mummy Hot Dogs are best enjoyed with a selection of dipping sauces. Classic ketchup and mustard are always a hit, but for a twist, try serving them with a tangy honey mustard dip or a creamy cheese sauce. For a spooky-themed Halloween party, pair the mummies with fun drinks like sparkling apple cider or a fruit punch mocktail to match the festive spirit.
To create a complete meal, consider serving the mummies with simple side dishes like sweet potato fries or a light green salad. These sides balance the richness of the dough and hot dogs while keeping the meal on the lighter side. If you’re feeling creative, you can even pair them with other Halloween-themed snacks like “witch finger” pretzels or a veggie platter styled as a pumpkin.
Customizing the Recipe
If you’re looking to add a personal touch to your Mummy Hot Dogs, there are plenty of options to get creative. Try adding cheese inside the hot dogs before wrapping them in dough for a gooey, melted center. You can also shape the dough into different fun forms, such as twisting it into different patterns for added variety.
For those who like a savory twist, consider sprinkling herbs or spices on the dough before wrapping the hot dogs. Garlic powder, rosemary, or even sesame seeds can enhance the flavor profile and give each bite a delightful burst of flavor. The mummies’ eyes can also be swapped for olives or peppercorns for a slightly more sophisticated look.
Storage and Reheating Tips
Leftover Mummy Hot Dogs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat them, pop them in the oven at 350°F for about 5-7 minutes, which will help maintain the dough’s crispy exterior. Avoid microwaving them, as it may cause the dough to become soggy.
If you want to prepare a batch ahead of time for future snacking, these mummies freeze well. Simply place the cooled mummies on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. When you’re ready to enjoy them, reheat in the oven straight from the freezer at 350°F for 10-15 minutes, or until warmed through.
Ingredients
1 cup non-fat plain Greek yogurt (such as Stonyfield or Fage 0%)
1 cup unbleached all-purpose flour, whole wheat or gluten-free mix (5 ounces), plus extra for dusting
2 teaspoons baking powder
¾ teaspoon kosher salt
1 egg white, beaten (or a whole egg if preferred)
8 turkey hot dogs, such as Applegate Naturals, halved crosswise
1 package candy eyes
Mustard or ketchup, optional for serving
Instructions
Preheat your oven to 400°F. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. If you’re using parchment paper, give it a light spray of oil to prevent sticking.
In a medium-sized bowl, whisk together the flour, baking powder, and salt until well blended. Stir in the Greek yogurt and mix with a fork or spatula until the ingredients come together into crumbly bits.
Dust a clean work surface lightly with flour, then transfer the dough from the bowl. Knead the dough several times until it becomes smooth and slightly tacky but no longer sticky — this should take about 15 kneads. The dough should not stick to your hands when pulling away.
Sprinkle some flour on your work surface and rolling pin. Roll the dough out into a thin rectangle, then slice it into thin strips, about ¼ inch thick.
Take each halved hot dog and wrap the strips of dough around, leaving a small gap for the candy eyes. Place the wrapped hot dogs on your prepared baking sheet. Repeat the process with the remaining hot dogs and dough strips.
Brush each mummy with the beaten egg wash to give them a golden finish in the oven. Bake for 12 minutes until they’re nicely puffed and golden brown.
Once baked, use mustard or ketchup to secure the candy eyes in place. Let the mummies cool for about 10 minutes before serving them with extra mustard or ketchup on the side for dipping. Enjoy!
Mummy Hot Dogs Recipe
Ingredients
- 1 cup non-fat plain Greek yogurt such as Stonyfield or Fage 0%
- 1 cup unbleached all-purpose flour whole wheat or gluten-free mix (5 ounces), plus extra for dusting
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 egg white beaten (or a whole egg if preferred)
- 8 turkey hot dogs such as Applegate Naturals, halved crosswise
- 1 package candy eyes
- Mustard or ketchup optional for serving
Instructions
- Preheat your oven to 400°F. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. If you’re using parchment paper, give it a light spray of oil to prevent sticking.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt until well blended. Stir in the Greek yogurt and mix with a fork or spatula until the ingredients come together into crumbly bits.
- Dust a clean work surface lightly with flour, then transfer the dough from the bowl. Knead the dough several times until it becomes smooth and slightly tacky but no longer sticky — this should take about 15 kneads. The dough should not stick to your hands when pulling away.
- Sprinkle some flour on your work surface and rolling pin. Roll the dough out into a thin rectangle, then slice it into thin strips, about ¼ inch thick.
- Take each halved hot dog and wrap the strips of dough around, leaving a small gap for the candy eyes. Place the wrapped hot dogs on your prepared baking sheet. Repeat the process with the remaining hot dogs and dough strips.
- Brush each mummy with the beaten egg wash to give them a golden finish in the oven. Bake for 12 minutes until they’re nicely puffed and golden brown.
- Once baked, use mustard or ketchup to secure the candy eyes in place. Let the mummies cool for about 10 minutes before serving them with extra mustard or ketchup on the side for dipping. Enjoy!