Friday, January 25, 2008
Crescent Mummy Dogs No2
Prep Time: 30 min ; Start to Finish: 50 min
Makes: 10 sandwiches Nutrition Information
Hot dogs are all wrapped up in a classic recipe for Halloween…or anytime a chuckle is in order.
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired
1 . Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”
High Altitude (3500-6500 ft):Bake 15 to 19 minutes.
Recipe found at: Pillsubry.com
Mummy Dogs with Green Goo
Step 1: Make the Green Goo sauce. I have already posted the recipe (called “Vegan Cheese Sauce”) on the Post Punk Kitchen website, so just head on over there for the instructions. Also, if you’re feeling gourmet, you can make a swankier version called Vegan Co
Green vegan cheese sauce: "Green Goo"
Step 2: Make your biscuit mummy wrapping. Either pop open a pre-made can (but really, check out those ingredients. Scary!) or make your own from scratch. I used a pre-made can for this demonstration and the flavor seriously lacked because of it. On Halloween night I will be using this recipe. Why not give it try with me?
Assembling the Mummy Dogs Step 3: Put it all together! I tried making slices in some of my veggie dogs to give the cheese plenty of room to goo around (see picture), but it didn’t seem to make any difference compared to the veggie dogs that didn’t have slices in them. So lay out your biscuit dough (a little bit goes a long way), lay down the dog, put a glob of Green Goo along the length of the dog, and wrap the whole thing up. Although it’s easier to just roll them up triangle style, it looked infinitely better when I meticulously wrapped the dough around several times to look like real mummy wrappings. Pull the dough until it’s thin and wrap, wrap, wrap. Make sure to leave room for the “face” to show so you can do a little decorating. I made slits for mouths and tiny holes for eyes filled with yellow mustard seeds. Pimento pieces for super creepy red eyes, or black mustard seeds would probably make excellent substitutes.
Step 4: Well, just bake them up! The cooking time for the biscuits should be sufficient, but recipes and hot dogs vary, so just keep an eye on them. Proceed to chomp down. Notice the creepy, yet delicious Green Goo that oozes from your mummy and be glad that such a holiday as Halloween exists : )
Mummy dogs recipe No11
4 Rhodes® Frozen Dinner Rolls (from a 3-pound package), thawed but still cold
4 hot dogs
1 teaspoon yellow mustard
Directions
1. Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray.
2. Cut dinner roll dough in half. Roll each half into a 22- to 24-inch rope. Wrap one rope around hot dog from bottom up, 4-1/2 inches.
3. Cut a 1-1/2-inch piece off the second rope and set small piece aside. Wrap the second rope around the hot dog from the bottom up, 4-1/2 inches, going the opposite way. Then wrap the 1-1/2-inch piece around the top of the hot dog. Repeat with the remaining hot dogs and dinner roll dough.
4. Place hot dogs on the baking sheet and bake for 15 to 18 minutes, or until lightly browned. Remove from the oven, cool slightly and add mustard eyes.
Written by Mr.Food
4 hot dogs
1 teaspoon yellow mustard
Directions
1. Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray.
2. Cut dinner roll dough in half. Roll each half into a 22- to 24-inch rope. Wrap one rope around hot dog from bottom up, 4-1/2 inches.
3. Cut a 1-1/2-inch piece off the second rope and set small piece aside. Wrap the second rope around the hot dog from the bottom up, 4-1/2 inches, going the opposite way. Then wrap the 1-1/2-inch piece around the top of the hot dog. Repeat with the remaining hot dogs and dinner roll dough.
4. Place hot dogs on the baking sheet and bake for 15 to 18 minutes, or until lightly browned. Remove from the oven, cool slightly and add mustard eyes.
Written by Mr.Food
Mummy dogs recipe No10
This is another of my family's favorite recipes from the Pillsbury Halloween magazine I bought. They are really cute with little mustard eyes and mouth. I also mix equal parts mustard and ketchup together for dipping. Fun, easy and they taste good too!
For 10 mummies
47 min 30 min prep
Change to: Mummies US Metric
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (8 count)
2 1/2 slices american cheese slices, quartered
10 large hot dogs
cooking spray
mustard or ketchup (or both, if desired)
1. Heat oven to 375°F
2. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
3. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face."
5. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
6. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face.".
Written by Teo K.
For 10 mummies
47 min 30 min prep
Change to: Mummies US Metric
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (8 count)
2 1/2 slices american cheese slices, quartered
10 large hot dogs
cooking spray
mustard or ketchup (or both, if desired)
1. Heat oven to 375°F
2. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
3. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face."
5. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
6. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face.".
Written by Teo K.
Mummy dogs recipe No9
1 pkg (8 breadsticks or 11 oz) breadstick dough
1 pkg (16 oz.) hot dogs
Mustard
Poppy seeds
Preheat oven to 375. Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving opening for eyes. Place on ungreased baking sheet. Bake 12-15 minutes or until light golden brown. Place dots of mustard and poppy seeds for eyes. Makes 8 servings.
* Mini-Mummy Dogs: Use 1 pkg (16 oz) mini hot dogs (or smokies) instead of regular hot dogs. Cut each breadstick strip into 3 pieces. Cut each piece in half lengthwise. Using 1 strip of dough for each, wrap and bake mini hot dogs as directed above.
Written by Daisy
1 pkg (16 oz.) hot dogs
Mustard
Poppy seeds
Preheat oven to 375. Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving opening for eyes. Place on ungreased baking sheet. Bake 12-15 minutes or until light golden brown. Place dots of mustard and poppy seeds for eyes. Makes 8 servings.
* Mini-Mummy Dogs: Use 1 pkg (16 oz) mini hot dogs (or smokies) instead of regular hot dogs. Cut each breadstick strip into 3 pieces. Cut each piece in half lengthwise. Using 1 strip of dough for each, wrap and bake mini hot dogs as directed above.
Written by Daisy
Crescent Mummy Dogs
I had this recipe in my to-do file but missed making it by a week. I knew for sure that Erick would enjoy these because one of his new found loves is hot dogs...especially if they are wrapped in something...corn coating and now Crescent Dough. I didn't make them look very mummy like because working with the crescent material is a pain! But Erick doesn't know what a mummy is so I have time to work on my mummy making skills. I also didn't draw cute little faces on them...who has the time to make artsy-fartsy hotdogs...NOT ME! By the way, Daddy loves these too!
Crescent Mummy Dogs
1 can Pillsbury refrigerated crescent dinner rolls (8 count)
2 1/2 slices of American Cheese slices, quartered
10 large hot dogs
Cooking Spray
Mustard or ketchup, if desired
Heat oven to 375 degrees. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lenghtwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice, cut in half)
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like bandages, streatching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate bandages so hot dog shows through for face. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is lightly golden brown and hot dogs are hot. With mustand, draw features on face.
Crescent Mummy Dogs
1 can Pillsbury refrigerated crescent dinner rolls (8 count)
2 1/2 slices of American Cheese slices, quartered
10 large hot dogs
Cooking Spray
Mustard or ketchup, if desired
Heat oven to 375 degrees. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lenghtwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice, cut in half)
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like bandages, streatching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate bandages so hot dog shows through for face. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is lightly golden brown and hot dogs are hot. With mustand, draw features on face.
Mummy dogs recipe No8
Any little tummy will love these Yummy Mummy Dogs made with Rhodes frozen roll dough. Your costumed creatures will howl with fright-night delight to the very last bite.
Rhodes Dinner Rolls, thawed but still cold
bun length hot dogs
mustard
For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog.
Place Mummy Dogs on a sprayed baking sheet and bake at 350 F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes.
Serve warm with ketchup and mustard.
Rhodes Dinner Rolls, thawed but still cold
bun length hot dogs
mustard
For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog.
Place Mummy Dogs on a sprayed baking sheet and bake at 350 F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes.
Serve warm with ketchup and mustard.
Mummy dogs recipe No7
Ingredients:
2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Non-stick spray
4 tbsp. pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tbsp Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.)
Preheat oven to 300 degrees F.
Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables.
Spray cookie sheet with non-stick spray.
Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers.
Add pizza sauce to each square.
Add hot dogs and other pizza toppings and pizza herbs to taste.
"Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends.
Bake for approximately 15 minutes or until crust begins to brown.
Serve with warm pizza sauce for dip
Written by pussssinboots420
2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Non-stick spray
4 tbsp. pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tbsp Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.)
Preheat oven to 300 degrees F.
Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables.
Spray cookie sheet with non-stick spray.
Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers.
Add pizza sauce to each square.
Add hot dogs and other pizza toppings and pizza herbs to taste.
"Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends.
Bake for approximately 15 minutes or until crust begins to brown.
Serve with warm pizza sauce for dip
Written by pussssinboots420
Mummy dogs recipe No6
Ingredients
2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Non-stick spray
4 Tbsp pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 Tbsp Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.)
Method
Preheat oven to 300 degrees F. Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables.
Spray cookie sheet with non-stick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square.
Add hot dogs and other pizza toppings and pizza herbs to taste. "Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends.
Bake for approximately 15 minutes or until crust begins to brown. Serve with warm pizza sauce for dip.
Recipe Courtesy of The National Hot Dog and Sausage Council.
2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Non-stick spray
4 Tbsp pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 Tbsp Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.)
Method
Preheat oven to 300 degrees F. Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables.
Spray cookie sheet with non-stick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square.
Add hot dogs and other pizza toppings and pizza herbs to taste. "Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends.
Bake for approximately 15 minutes or until crust begins to brown. Serve with warm pizza sauce for dip.
Recipe Courtesy of The National Hot Dog and Sausage Council.
Mummy dogs recipe No5
Let’s plan a Howlin’ Halloween party. Gather a group of ghouls and goblins, add close friends, stir in some really freaky food and you have the makings of a ghostly good time. For a centerpiece, carve your own ghastly pumpkin face. Bats, broomsticks and ghosts make great decorations. Have lots of scary stuff to eat, including Black Cat cookies, Witches’ Brew, Monster Munch, and Mummy Dogs.
Preparation time: About 10 minutes
Equipment you’ll need: Baking sheet, tongs, serving platter.
Safety: Use dry potholders to put baking pan into the oven and to remove. Use tongs to remove hot mummy dogs from baking sheet to serving platter. Let the baking sheet cool before washing.
Recipe
1 11-ounce can refrigerated breadstick dough (8)
1 16-ounce package hot dogs
Mustard
Poppy seeds
1. Preheat oven to 375-degrees.
2. Use 1 breadstick for each hot dog. Wrap diagonally to look like mummies,
leaving opening for eyes.
3. Place on baking sheet lightly coated with a spray of canola oil.
4. Bake 12 to 15 minutes or until light golden brown.
5. Using tongs, place mummy dogs on serving platter.
6. Place dots of mustard and poppy seed for eyes.
Yield: 8 servings.
Clean up: Turn off oven immediately after use. Set the table while the mummy dogs are baking.
Written by Carolyn Gass Hardimon
Preparation time: About 10 minutes
Equipment you’ll need: Baking sheet, tongs, serving platter.
Safety: Use dry potholders to put baking pan into the oven and to remove. Use tongs to remove hot mummy dogs from baking sheet to serving platter. Let the baking sheet cool before washing.
Recipe
1 11-ounce can refrigerated breadstick dough (8)
1 16-ounce package hot dogs
Mustard
Poppy seeds
1. Preheat oven to 375-degrees.
2. Use 1 breadstick for each hot dog. Wrap diagonally to look like mummies,
leaving opening for eyes.
3. Place on baking sheet lightly coated with a spray of canola oil.
4. Bake 12 to 15 minutes or until light golden brown.
5. Using tongs, place mummy dogs on serving platter.
6. Place dots of mustard and poppy seed for eyes.
Yield: 8 servings.
Clean up: Turn off oven immediately after use. Set the table while the mummy dogs are baking.
Written by Carolyn Gass Hardimon
Mummy dogs recipe No4
Mummy dogs run circles around traditional hot dogs like you get at a hot dog vendor at a ball game or the ones that you make for yourself at home. Actually those two are basically the same since they use the same hot dog bun. Mummy dogs on the other hand, use fresh baked though that you first wrap your favorite wiener in and than you stick it in the oven. You still want to use catchup and mustard the same way you would with a regular hot dog, but there is a world of a difference when it comes to the taste. Even though, you are still eating mystery meat that hot dog meat is, the freshly backed bread makes all the difference in the world.
I am sure the so called mummy dogs have been around for quite a while, but personally I only noticed them recently. They started selling them at my local mall, and my reaction right away was “man this sounds great, how come I didn’t think of this” even before I tasted my first one.
So, I set out to do some digging on the Internet to find a good recipe. I am sure the best mummy dog you can make is with your grandma’s hand kneaded dough, but let’s face it: a hot dog is still a fast food item and no one wants to spend a lot of time with baking them. If there was a quick and easy solution to make these delicious treats at home, it would be great.
I am sure you have seen the frozen raw baking products. You might have had some cravings for freshly baked cookies or biscuits and the box that have set on the self for weeks just didn’t cut it. It turns out that if you use Pillsbury’s refrigerated crescent dinner rolls, you can have mummy dogs for dinner in a matter of minutes.
I took the liberty to still the recipe from their website:
Mummy Dog Ingredients
1 can Pillsbury refrigerated crescent dinner rolls (count of 8) ]
2 1/2 slices American cheese slices, quartered (while you are at it you might want to use real cheese, though, not this processed stuff)
10 large hot dogs (the brand doesn’t matter)
Cooking spray
Mustard or ketchup, if that catches your fancy
Directions to Make Mummy Dogs
1. Preheat oven to 375 Fahrenheit. Unroll dough; separate at the perforations creating four rectangles then press perforations to seal. Use a knife or a pair of kitchen scissors to cut each rectangle lengthwise into ten pieces, (basically 40 pieces of dough). Slice cheese slices into quarters.
2. Next, wrap four pieces of dough around each wiener and 1/4 slice of the cheese to look like “bandages,” stretching the dough a little bit to cover the hot dog entirely. Place them on a large baking (cookie) sheet, with the cheese side down; spray dough lightly with the cooking spray.
3. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. It may take longer to bake at higher altitudes.
Enjoy your mummy hot dogs!
Written by tube108
I am sure the so called mummy dogs have been around for quite a while, but personally I only noticed them recently. They started selling them at my local mall, and my reaction right away was “man this sounds great, how come I didn’t think of this” even before I tasted my first one.
So, I set out to do some digging on the Internet to find a good recipe. I am sure the best mummy dog you can make is with your grandma’s hand kneaded dough, but let’s face it: a hot dog is still a fast food item and no one wants to spend a lot of time with baking them. If there was a quick and easy solution to make these delicious treats at home, it would be great.
I am sure you have seen the frozen raw baking products. You might have had some cravings for freshly baked cookies or biscuits and the box that have set on the self for weeks just didn’t cut it. It turns out that if you use Pillsbury’s refrigerated crescent dinner rolls, you can have mummy dogs for dinner in a matter of minutes.
I took the liberty to still the recipe from their website:
Mummy Dog Ingredients
1 can Pillsbury refrigerated crescent dinner rolls (count of 8) ]
2 1/2 slices American cheese slices, quartered (while you are at it you might want to use real cheese, though, not this processed stuff)
10 large hot dogs (the brand doesn’t matter)
Cooking spray
Mustard or ketchup, if that catches your fancy
Directions to Make Mummy Dogs
1. Preheat oven to 375 Fahrenheit. Unroll dough; separate at the perforations creating four rectangles then press perforations to seal. Use a knife or a pair of kitchen scissors to cut each rectangle lengthwise into ten pieces, (basically 40 pieces of dough). Slice cheese slices into quarters.
2. Next, wrap four pieces of dough around each wiener and 1/4 slice of the cheese to look like “bandages,” stretching the dough a little bit to cover the hot dog entirely. Place them on a large baking (cookie) sheet, with the cheese side down; spray dough lightly with the cooking spray.
3. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. It may take longer to bake at higher altitudes.
Enjoy your mummy hot dogs!
Written by tube108
Mummy dogs recipe No3
1 can (8 oz) refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired
Heat oven to 375°. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face." Makes 10 sandwiches
Written by Katemarie
2 1/2 slices (2.5 oz) American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired
Heat oven to 375°. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face." Makes 10 sandwiches
Written by Katemarie
Mummy dogs recipe No2
Yield: Makes 8 servings
Ingredients:
1 can (11 ounces) refrigerated breadstick dough (8 breadsticks)
1 package (16 ounces) hot dogs
Mustard and poppy seeds
Preparation:
1. Preheat oven to 375°F. Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving opening for eyes. Place on ungreased baking sheet.
2. Bake 12 to 15 minutes or until light golden brown.
3. Place dots of mustard and poppy seeds for eyes.
Mini Mummy Dogs: Use 1 package (16 ounces) mini hot dogs instead of regular hot dogs. Cut each breadstick strip into 3 pieces. Cut each piece in half lengthwise. Using 1 strip of dough for each, wrap and bake mini hot dogs as directed above.
by the Editors of Easy Home Cooking Magazine
Ingredients:
1 can (11 ounces) refrigerated breadstick dough (8 breadsticks)
1 package (16 ounces) hot dogs
Mustard and poppy seeds
Preparation:
1. Preheat oven to 375°F. Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving opening for eyes. Place on ungreased baking sheet.
2. Bake 12 to 15 minutes or until light golden brown.
3. Place dots of mustard and poppy seeds for eyes.
Mini Mummy Dogs: Use 1 package (16 ounces) mini hot dogs instead of regular hot dogs. Cut each breadstick strip into 3 pieces. Cut each piece in half lengthwise. Using 1 strip of dough for each, wrap and bake mini hot dogs as directed above.
by the Editors of Easy Home Cooking Magazine
Mummy dogs recipe No1
For this Halloween recipe, hot dogs are wrapped in refrigerated crescent rolls for a yummy mummy Halloween treat.
Looking for Halloween dinner ideas? Halloween recipes should be fun, and that is exactly what this recipe for Mummy Dogs is.
Sure to be a hit with the kids, these mummy dogs are made with refrigerated crescent dough (you can use low fat if you prefer) and hot dogs. Indeed, this recipe is a snap to prepare, and it is even more fun to eat!
Serve these Mummy Dogs with crunchy spiders (really, who wouldn't like those?), vampire blood punch, black bean dip with homemade tortilla chips and pumpkin cookies with Raisinets for a Halloween-themed dinner both the ghouls and guys will love. (Get it? Ghouls and guys? Okay, thankfully, this is a recipe and not an audition for Comedy Central.)
These mummy dogs are not particularly low in fat or calories, but they just may get the kids to the dinner table on a night when their minds are sure to be preoccupied with costumes and candy. Serve a carrot raisin salad with the meal to add some vitamin A and fiber, while still keeping in the Halloween theme. And if you want a fun and refreshing Halloween dessert, try pumpkin smoothies. They are just to die for!
Mummy Dogs Recipe
* 1 package (8 count) refrigerated crescent rolls (low fat is fine)
* 8 reduced-fat kosher hot dogs (or hot dogs with no nitrates)
* mustard
Preheat oven to 375 degrees F. Unwrap refrigerated crescent rolls. Divide crescent rolls into eight triangles. Pulling the dough taut, wrap it around a hot dog, making it look like the bandages on a mummy. Repeat with remaining hot dogs and crescent rolls. Place on a baking sheet, and bake in the preheated oven for 18 to 20 minutes or until the dough is golden brown and the hot dogs are cooked through.
Remove from oven and place two mustard dots at the end of each hot dog mummy for eyes. Serve immediately.
Makes 8 mummy dogs.
Per dog: 230 calories, 16 g fat (6 g saturated fat), 35 mg cholesterol, 11 g carbohydrate, 0 g fiber, 8 g protein, 0% vitamin A, 0% vitamin C, 0% calcium, 8% iron
Halloween Mummy Dogs
2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Non-stick spray
4 tbsp. pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tbsp Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.)
Preheat oven to 300 degrees F.
Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables.
Spray cookie sheet with non-stick spray.
Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers.
Add pizza sauce to each square.
Add hot dogs and other pizza toppings and pizza herbs to taste.
"Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends.
Bake for approximately 15 minutes or until crust begins to brown.
Serve with warm pizza sauce for dip
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