Mummy Dogs: A Spooktacularly Delicious Treat

The aroma of warm bread and savory hot dogs takes me right back to my childhood. Halloween wasn’t just about the costumes and candy; it was also about the creative and fun foods my mom would make. One year, she unveiled Mummy Dogs, and they were an instant hit! The simple concept of wrapping hot dogs in dough to resemble mummies captivated us kids, and the delicious taste made them a yearly tradition. Now, I love making these for my own family, continuing the spooky, savory fun.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Servings: 8
• Yield: 8 Mummy Dogs
• Dietary Type: Can be made Gluten-Free

Ingredients

• 1 (11 ounce) package refrigerated breadstick dough (8 count)
• 8 hot dogs
• Mustard
• Poppy seeds

Equipment Needed

• Baking sheet
• Small bowl (for mustard)
• Small spoon or toothpick

Instructions

1. Preheat your oven to 375°F (190°C). Ensuring the oven is fully preheated is crucial for even baking and golden-brown breadstick “bandages.”

2. Unwrap the refrigerated breadstick dough. Gently separate the dough into individual strips. If the strips are quite thick, you can carefully stretch them out a bit to make them easier to wrap around the hot dogs.

3. Using 1 dough strip for each hot dog, carefully wrap the dough around the hot dog to resemble a mummy. Be sure to leave a small opening near the top of each hot dog to create space for the eyes later. Don’t worry if the wrapping isn’t perfect; mummies aren’t supposed to be! Overlapping the dough slightly helps it adhere better during baking.

4. Place the wrapped hot dogs on an ungreased baking sheet. Arranging them with some space between each prevents them from sticking together during baking. Using parchment paper on the baking sheet can also help with easy cleanup.

5. Bake for 12 to 15 minutes, or until the breadstick dough is light golden brown. Keep a close eye on them, especially during the last few minutes of baking, as ovens can vary. The dough should be cooked through but not overly browned.

6. Remove the baked Mummy Dogs from the oven and let them cool slightly on the baking sheet. This prevents burning your fingers when adding the eyes.

7. Place small dots of mustard into the openings you left for the eyes. You can use a toothpick, the tip of a small spoon, or even a squeeze bottle for precision.

8. Press poppy seeds into the mustard dots to create the eyes. Alternatively, you can use other small seeds or even tiny dabs of melted cheese for the eyes.

9. Serve immediately and enjoy your spooktacular Mummy Dogs!

Expert Tips & Tricks

• Dough Consistency: If your breadstick dough is too sticky, lightly dust your work surface with flour. This will make it easier to handle and prevent it from sticking to your hands.
• Eye Placement: For more even and well-placed eyes, consider using a piping bag fitted with a very small round tip to apply the mustard dots. This gives you maximum control.
• Pre-Baking Prep: Prepare the Mummy Dogs ahead of time and keep them covered in the refrigerator until ready to bake. This is a great time-saver when hosting a party. Just be sure to add the eyes right before serving, so the mustard doesn’t dry out.
• Preventing Soggy Bottoms: To avoid soggy bottoms, you can pre-bake the dough strips for a couple of minutes before wrapping them around the hot dogs. This helps to create a crisper base.
• Golden Brown Perfection: For an extra golden-brown finish, brush the dough with a light egg wash (1 egg whisked with 1 tablespoon of water) before baking.

Serving & Storage Suggestions

Serve your Mummy Dogs immediately while they’re warm and the breadstick dough is soft and delicious. They’re fantastic on their own or with your favorite dipping sauces, such as ketchup, mustard, or barbecue sauce.

If you have any leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days. To reheat, you can microwave them for a short period (about 30 seconds), but the breadstick dough may become slightly soft. For a crispier texture, reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warmed through.

Freezing is not recommended, as the breadstick dough can become gummy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	148.5 kcal	N/A
Calories from Fat	119 kcal	81%
Total Fat	13.3 g	20%
Saturated Fat	5.3 g	26%
Cholesterol	23.9 mg	7%
Sodium	513 mg	21%
Total Carbohydrate	1.8 g	0%
Dietary Fiber	0 g	0%
Sugars	1.5 g	6%
Protein	5.1 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Mummy Dogs: Use gluten-free breadstick dough or crescent roll dough to create a gluten-free version. There are many good options available at most grocery stores. Be sure to check the label to ensure the dough is certified gluten-free.
• Cheese-Stuffed Mummies: Cut slits into the hot dogs before wrapping them in dough and stuff them with strips of cheese. As the Mummy Dogs bake, the cheese will melt and add an extra layer of flavor.
• Spicy Mummy Dogs: Add a dash of hot sauce or a sprinkle of chili powder to the dough before wrapping it around the hot dogs for a spicy kick.
• Mini Mummy Dogs: Cut the hot dogs in half or thirds and use smaller pieces of dough to make mini Mummy Dogs, perfect for appetizers or kids’ parties.
• Pigs in a Blanket Variation: Substitute the hot dogs with little smokies for a bite-sized treat.

FAQs (Frequently Asked Questions)

Q: Can I use crescent roll dough instead of breadstick dough?
A: Yes, you can! Crescent roll dough works perfectly well. Just be aware that it might bake a little faster, so keep a close eye on the Mummy Dogs in the oven.

Q: Can I make these ahead of time?
A: Absolutely! You can assemble the Mummy Dogs up to a day in advance and store them in the refrigerator. Bake them just before serving for the best results. Add the eyes right before serving, so the mustard doesn’t dry out.

Q: What if my dough is too sticky to work with?
A: Lightly dust your work surface with flour to prevent the dough from sticking. You can also lightly flour your hands.

Q: Can I use a different type of seed for the eyes?
A: Of course! Sesame seeds, chia seeds, or even tiny pieces of black olive can be used as alternatives to poppy seeds.

Q: How do I prevent the hot dogs from splitting open during baking?
A: Make sure the oven temperature is accurate and avoid overbaking. You can also make small slits in the hot dogs before wrapping them to relieve pressure during cooking.

Final Thoughts

Mummy Dogs are more than just a recipe; they’re a tradition waiting to be made. Whether you’re preparing for a Halloween party or just want to add some spooky fun to a weeknight dinner, these savory treats are sure to be a hit with kids and adults alike. So gather your ingredients, preheat your oven, and let the mummification begin! Don’t be afraid to get creative with your variations and share your ghoulish creations with friends and family. And if you have any tips or tricks of your own, be sure to share them in the comments below!