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Flaky Puff Pastry Mummy Hot Dogs with Mustard Eyes

Puff pastry mummy hot dogs bake until puffed and deep golden, with a flaky pastry wrap around each hot dog. Mustard dots make quick eyes on the uncovered ends for a festive Halloween appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

mummy dogs
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed
  • 8 hot dogs
  • 1 egg large
  • 1 tbsp water
mustard eyes
  • 2 tsp yellow mustard

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the mummy dogs
  1. Heat the oven to 400°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Unfold the pastry sheets and cut them into strips about 1/2 inch wide.
  3. Wrap each hot dog with pastry strips, leaving small gaps and an uncovered 1-inch section at one end for the face.
  4. Arrange the wrapped hot dogs on the baking sheet.
  5. Beat the egg with the water in a small bowl.
  6. Brush the pastry lightly with the egg wash.
  7. Bake for 20–25 minutes, until the pastry is puffed and deep golden and the hot dogs reach 165°F in the center.
Add the mustard eyes
  1. Let the mummy dogs cool for 5 minutes.
  2. Dot the exposed ends with mustard for eyes and serve warm.

Notes

For clean wrapping, keep the thawed pastry chilled while cutting and assembling. Refrigerate leftovers for up to 3 days; freezer storage is suitable. For a vegetarian option, use vegetarian hot dogs.