Mummy Hotdogs
Delicious and fun Mummy Hotdogs wrapped in flaky pastry, perfect for Halloween parties or any family-friendly meal.
Ingredients
Main Ingredients
- 8 pieces standard or mini hotdogs
- 1 package Puff Pastry or Crescent Roll Dough (usually contains 2 sheets)
- 2 tablespoons Mustard or Ketchup for making the eyes
- 1 egg Egg Wash (Optional) beaten with a tablespoon of water
Instructions
Preparation
- Ensure your kitchen workspace is clean and organized. Gather all your ingredients and preheat the oven to 350°F (175°C).
- Carefully open and unroll the puff pastry or crescent roll dough. If using puff pastry, roll it out slightly to smooth it. Cut the dough into thin strips, about half an inch wide.
- Take one hotdog and start wrapping the dough strips around it, leaving a space at the top for the 'face'. Repeat for all hotdogs.
- Place the wrapped hotdogs on a baking sheet lined with parchment paper, spaced out for even cooking.
- Brush the top of each wrapped hotdog with the beaten egg mixture if using egg wash.
- Bake for 12-15 minutes until golden brown.
- Once baked, let them cool for a minute and use mustard or ketchup to add eyes.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze them for up to 1 month. Reheat in the oven to maintain crispiness.