Ingredients:

  • 1 package (14.1 oz / 400g) refrigerated pie crusts (like Pillsbury), or puff pastry, thawed if frozen
  • 12 (6 inch / 15cm) all-beef hot dogs
  • 1 large egg, beaten
  • 1 tablespoon / 15ml water
  • Poppy seeds or black sesame seeds, for garnish (optional)
  • Candy eyes for decoration (optional)
  • 1/2 cup / 120ml Dijon mustard
  • 1/4 cup / 60ml honey
  • 1 tablespoon / 15ml apple cider vinegar
  • 1/4 teaspoon / 1.25ml smoked paprika
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Lightly dust a clean surface with flour. Unroll pie crust and cut into thin strips (about ¼ inch wide).
  3. Wrap each hot dog with strips of pastry dough, overlapping slightly to resemble mummy wrappings. Leave a small portion of the hot dog exposed near the top to create a 'face'.
  4. In a small bowl, whisk together the egg and water. Brush the pastry with the egg wash.
  5. Place the wrapped hot dogs on the prepared baking sheet and bake for 15-20 minutes, or until the pastry is golden brown.
  6. While the dogs bake, whisk together Dijon mustard, honey, apple cider vinegar, smoked paprika, and cayenne pepper (if using) in a small bowl until smooth.
  7. Let Mummy Dogs cool slightly on the baking sheet before serving. Add candy eyes with a dab of mustard as 'glue', if desired.
  8. Serve warm with the Spooky Mustard Dip.