Halloween is here and Pat the Spatula is so excited to share this brand new festive recipe with you! Using puff pastry, hot dogs, and dill pickle mustard, these mummy dogs are a must for any Halloween party spread! Pat the Spatula hopes you give these a try this Halloween and enjoy!
1 puff pastry sheet
BBQ 101 Seasoning
Beef hot dogs
Dill pickle mustard for dipping
Edible sugar eyes (from Amazon)
Thaw puff pastry sheet on work surface for 30 minutes and unfold when puff pastry reaches room temperature.
Use a pizza cutter to cut puff pastry into ~1/4 inch strips
Pat hot dogs dry with a paper towel and generously sprinkle BBQ 101 Seasoning on a clean work surface. Roll hot dogs in seasoning until coated on all sides
Next, wrap hot dogs in puff pastry, leaving gaps to expose the hot dog underneath. Place mummy dogs onto a baking sheet lined with parchment paper
Make egg wash by whisking egg with 1 tbsp of water. Brush egg wash over mummy dogs and bake in the oven at 400ºF for 12 minutes, or until puff pastry is puffed and lightly browned
Let mummy dogs cool and put on sugar eyes by placing a dot of mustard on the backside of each eye and then sticking eyes onto hot dogs
Serve mummy dogs with dill pickle mustard