Happy Halloween! Republishing this fun post from a couple of years ago. ~Jaden
In my 6 1/2 years of food blogging (in Internet years, that’s like 25.2 regular years) I’ve made some darn good friends, even soulmates. One of these gals is known as The Pioneer Woman – Ree Drummond. Ree and I have been on some crazy adventures together, running barefoot in a Seattle museum, spooning in a Chicago cab, and I even cried in her family room once.
Ree’s got a brand new book called The Pioneer Woman Cooks A Year of Holidays with 140 photos for every major holiday during the year. (pssst….hey Drummond kids….tell Mom to start celebrating Chinese New Year….all kids get red envelopes full of cash!! cha-ching!)
I just got this lovely book last night, but since Halloween is next week, Cheri and I scrambled to make Ree’s Mummy Dogs today and create a short recipe video for you. These “Mummy Halloweenies” are so adorable – we’re taking them to the boys’ Taekwondo class tonight.
It’s a simple, fun treat to make – 10 minutes hands-on plus 15 minutes in the oven.
Ree makes her dough from scratch, but since I don’t even own a proper rolling pin (!!!) I opted to pop a can of dough instead.
Mummy Halloweenies Recipe Video
From The Pioneer Woman Cooks: A Year of Holidays cookbook. I used a can of prepared french bread dough (will make 12 mummies) or you can use prepared biscuit dough, pie dough, pizza dough, croissant dough, etc. I used one 11-ounce can of Pillsbury french bread dough. If you’re using the smaller croissant or biscuit dough cans, you’ll have to get 2 cans. Serve these Mummy Halloweenies with little dipping bowls of mustard, ketchup or BBQ sauce.
Ingredients:12 hot dogs
1-2 cans prepared dough of your choice
mustard or ketchup, for serving
1. Preheat the oven to 375F.
2. Roll out the dough very thin, then use a pizza cutter or sharp knife to cut skinny strips of dough. Wrap each hotdog. Leave a little bit of open space around the “face” of the mummy. Keep wrapping in a crisscross pattern until covered. Tuck the end underneath the mummy dog (so that it doesn’t unravel during baking). Repeat with all hotdogs. Lay them on on baking sheet lined with parchment paper or baking mat.
3. In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the glaze all over the top of each mummy dog.
4. Bake 18-20 minutes, until the dough is nice and golden brown.
5. Before serving, dog the mummy dogs with a little mustard or ketchup for the “eyes.”