Mummy Hot Dogs
Make mummy dogs healthier by making them from scratch with turkey hot dogs and my Greek yogurt dough, similar to these everything bagel pigs in a blanket. My niece took a cooking class in school and loved preparing pigs in a blanket. However, they used mostly processed ingredients, so her mom and I discussed finding some ways to create them more nutritious. My picky niece gave them a 9 out of 10 (tough critic!). For more kid-friendly appetizers, try these Pepperoni Pizza Bites, Stuffed Bagel Balls, and Pizza Sausage Rolls.
Hot Dog Mummy Ingredients
- Flour: Use all-purpose flour or whole wheat for a little more protein and fiber. If you’re gluten-free, use a gluten-free flour, like Bob’s Red Mill.
- Baking Powder helps the dough rise. Make sure it’s not expired.
- Salt: Kosher salt has larger crystals, so if you use table salt, use less.
- Greek Yogurt: You’ll need a thick, non-fat plain Greek yogurt, like Stonyfield or Fage 0%. If there’s any liquid, drain it before using.
- Egg: Brush the dough with egg white or a whole egg.
- Hot Dogs: Halve eight turkey hot dogs crosswise. Applegate Naturals is my favorite.
- Candy Eyes transform pigs in a blanket into mummies.
- Sauce: Serve with mustard or ketchup if desired.
How to Make Mummy Hot Dogs
- Prep: Preheat the oven to 400°F and line a baking sheet with a silicone baking mat or parchment paper. If using parchment, spray it with oil to prevent the dough from sticking.
- Make the Bagel Dough: Whisk the flour, baking powder, and salt. Mix in the yogurt with a fork or spatula (It will look like small crumbles).
- Knead Dough: Lightly dust flour on a work surface and knead the dough about 15 times until it’s smooth and tacky. Knead until it’s not sticky and there’s no dough on your hands when you pull away.
- Roll the Dough: Dust your work surface and rolling pin with more flour. Roll the dough into a thin rectangle and slice it into quarter-inch thick slices.
- Make the Mummy Dogs: Wrap the dough around each hot dog half, leaving a space at the top for the eyes. Place it on the prepared baking sheet and repeat the step with the remaining hot dogs and bagel dough.
- Bake: Brush the dough with egg wash and bake for 12 minutes.
- Mummy Hot Dog Eyes: “Glue” the eyes onto the turkey dogs with ketchup or mustard. Cool for 10 minutes and serve.
Variations and tips:
- Sticky Dough? Add a little more flour.
- Dough: Swap Greek yogurt bagel dough with pizza dough.
- Meat: Substitute turkey or chicken sausage links.
- Egg Allergy? Skip the egg wash step.
- Dairy-Free: Sub Greek yogurt with a thick non-dairy one, like Kite Hill’s plain unsweetened yogurt.
- Double or triple this easy mummy dog recipe to make more if serving at a party.
Can I make mummy dogs in advance?
- Make the dough ahead and wrap in plastic, keep refrigerated. Slice the turkey dogs the day before.
- Before your party, roll out the dough, cut it, and wrap it around the meat.
- Bake them right before serving so they’re warm for your guests.
How to Store Mummy Dogs
Refrigerate mummy dogs for up to 3 days or freeze them for 3 months. Reheat leftovers in the air fryer, oven, or microwave until warm.
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Yield: 16 servings
Serving Size: 1 dog
Preheat oven to 400 degrees F.
Line a baking sheet with a silicon baking mat or parchment paper. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
Dust your work surface and a rolling pin with more flour.
Roll the dough out thin into a rectangle. Slice the dough into 1/4 inch thick slices.
Wrap the dough around each hot dog half leaving room for the eyes and place on the prepared baking sheet. Repeat with remaining hot dogs and dough.
Brush each with the egg wash and bake in oven for 12 minutes.
Using mustard or ketchup, “glue” the eyes on. Allow to cool for 10 minutes and serve.
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Serving: 1 dog, Calories: 81 kcal, Carbohydrates: 8 g, Protein: 6 g, Fat: 2.5 g, Saturated Fat: 0.5 g, Cholesterol: 15.5 mg, Sodium: 342 mg, Fiber: 0.5 g, Sugar: 0.5 g