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.
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