Description
This Mummy Dogs Recipe is a kid-friendly Halloween twist on classic pigs-in-a-blanket! Hot dogs are wrapped in soft, homemade dough strips and baked to golden perfection. Add candy eyes and a quick dipping sauce to make it extra festive.
Ingredients
Scale
1 cup hot water
1 tbsp sugar
1 tsp salt
1 tbsp shortening (or butter/oil)
1 tbsp active dry yeast
2 cups all-purpose flour (plus extra for dusting)
~16 hot dogs or sausages
1–2 tbsp melted butter (optional)
~40 candy eyes
Dipping Sauce:
2 tbsp ketchup
2 tbsp mayonnaise
2 tsp mustard
Instructions
- Prepare the dough
- Pour 1 cup of hot water into your stand mixer (or a mixing bowl if mixing by hand). The water should be warm (about 110 115°F / 43 46°C) to activate the yeast.
- Add the sugar, salt, and shortening. Begin mixing at mediumlow speed.
- Slowly stir in 1 cup of flour to start forming a dough.
- Add yeast & finish dough
- Sprinkle in the yeast over the mixture. Let it sit a moment to activate (you may notice some bubbling or foam if yeast is fresh).
- Gradually add the remaining 1 cup of flour, mixing until the dough comes together.
- Knead & rise
- Knead the dough for about 5 minutes until it’s smooth and elastic. You can do this in the mixer or on a lightly floured surface.
- Let the dough rest / rise for a few minutes (10–15), just enough to slightly puff. It does not need a long, full rise since the dough wraps hot dogs and is baked immediately.
- Shape the mummies
- Flour your working surface. Roll the dough into a rectangle roughly 9×13 inches (or adjust proportionally).
- Use a pizza cutter or sharp knife to cut thin strips (¼ inch wide) across the rectangle, keeping each strip long enough to wrap around hot dogs.
- Wrap one or two strips at a time around each hot dog in a crisscross “mummy” style, leaving small gaps for the eyes.
- Add eyes
- Press candy eyes gently into the dough between the strips. Be careful not to get dough on the black part of the eye (if edible) to avoid bleeding or discoloration.
- Bake
- Preheat your oven to 425°F (220°C).
- Place your prepared mummy dogs on a baking sheet lined with parchment paper.
- Bake for about 15 20 minutes until the dough is golden brown. With about 5 minutes remaining, you can brush melted butter on the tops to make them extra golden and flavorful.
- Make the dipping sauce
- While the mummies bake, combine 2 tablespoons ketchup, 2 tablespoons mayonnaise, and 2 teaspoons mustard in a small bowl. Stir till smooth.
- Serve warm
- Once baked, remove the mummy dogs from oven. Let cool slightly, then serve with dipping sauce on the side.
Notes
You can use any size or type of sausage or hot dog. Dough can be substituted with store-bought crescent roll dough. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mummy dog
- Calories: 90 kcal
- Sugar: 1g
- Carbohydrates: 13g
- Protein: 2g