Mummy hot dogs are a quirky, nostalgic snack that somehow feels both childish and satisfying. I love wrapping hot dogs in flaky dough—like little edible bandages—then baking them until they crackle and puff. It’s a messy, joyful process that reminds me of childhood parties or lazy weekends.
Why I Keep Coming Back to Mummy Hot Dogs
Their playful, imperfect look makes every bite feel special. They bring back childhood memories and make gatherings feel lively. Plus, they’re quick, forgiving, and endlessly customizable—perfect for spontaneous snack attacks.
What’s in Mummy Hot Dogs? An Ingredient Breakdown
- Hot dogs: The star—juicy, salty, and satisfying. Opt for good quality or even veggie versions.
- Dough: Flaky, buttery—store-bought puff pastry works well. For a homemade touch, make your own with flour, butter, and a pinch of salt.
- Egg wash: A beaten egg brushed on for shine and golden color—adds a lovely sheen.
- Cheese (optional): Melted cheese adds gooeyness—choose cheddar or mozzarella for classic melt.
- Seasonings (optional): A sprinkle of paprika or garlic powder can add a smoky punch.
- Dipping sauces: Ketchup, mustard, or spicy mayo—whatever makes you happy.
Tools & Equipment for Perfect Mummy Hot Dogs
- Baking sheet: To hold the wrapped hot dogs while baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Rolling pin: Helps roll out dough evenly.
- Sharp knife: To cut dough and make small slits for eyes.
- Pastry brush (optional): To brush egg wash for extra shine.
How to Make Mummy Hot Dogs: Step-by-Step
Step 1: Preheat your oven to 200°C (392°F).
Step 2: Line a baking sheet with parchment paper to keep things tidy.
Step 3: Unwrap your hot dogs and pat them dry—moisture is the enemy of that crispy crust.
Step 4: Roll each hot dog in a thin layer of dough—don’t overthink it, just enough to cover.
Step 5: Bake for 15-20 minutes until golden and flaky.
Step 6: Keep an eye out for bubbling cheese if you’ve added any fillings.
Step 7: Let them rest for 5 minutes before serving—the filling is hot and oozing.
Cooking Checkpoints & Tips for Mummy Hot Dogs
- Ensure dough is thin but sealed well to prevent leaks during baking.
- Watch for golden edges—this means they’re crispy and done.
- If cheese leaks out, it’s a sign they might need a few more minutes.
- Check the internal temperature if unsure—aim for 75°C (165°F) for safety.
Common Mistakes & How to Fix Them
- Not sealing the dough properly.? Dough is soggy—brush with an egg wash before baking.
- Overbaking, which burns the dough.? Hot dogs are dry—add a slice of cheese or a smear of ketchup before wrapping.
- Using dough that’s too cold, making it stiff.? Cracks appear—try rolling thinner dough layers.
- Baking at too high a temperature.? Cheese leaks out—use a thicker dough layer or chill the wrapped dogs before baking.
Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
- Unwrap the puff pastry sheet and place it on a lightly floured surface. Use a rolling pin to gently roll it out into a thin, even layer.
- Cut the rolled pastry into four strips, each wide enough to wrap around a hot dog with some overlap.
- Pat the hot dogs dry with a paper towel to remove excess moisture, ensuring they stay crispy during baking.
- Wrap each hot dog tightly with a pastry strip, starting from one end and spiraling to the other, leaving small gaps for ‘bandages.’
- Place the wrapped hot dogs onto the prepared baking sheet, seam side down to help seal the dough.
- Brush the tops of the wrapped hot dogs with the beaten egg to give a shiny, golden finish.4 pieces hot dogs
- If using, sprinkle shredded cheese or seasonings over the wrapped hot dogs for added flavor.4 pieces hot dogs
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crispy, and the hot dogs are bubbling underneath.
- Remove from oven, let rest for 5 minutes to avoid hot splatters, then serve with your favorite dipping sauces.
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