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Mummy Hot Dog Recipe

5 from 1 vote

The kids will love these homemade Mummy Dogs this Halloween made with turkey hot dogs – a fun kid- friendly appetizer for your Halloween party!

Prep Time: 30

Cook Time: 12

cooling time: 10

Total Time: 52

Yield: 16 servings

Course: Appetizer, Snack

Cuisine: American

Ingredients

1 cup unbleached all-purpose flour (whole wheat or gluten-free mix, plus more for dusting (5 ounces))
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup non-fat plain Greek yogurt (I recommend Stonyfield or Fage 0%)
1 egg white (beaten (whole egg works fine too))
8 turkey hot dogs (such as Applegate Naturals, halved crosswise)
1 package candy eyes
mustard or ketchup (optional for serving)

Instructions

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.

Nutrition

Serving: 1dog, Calories: 81kcal, Carbohydrates: 8g, Protein: 6g, Fat: 2.5g, Saturated Fat: 0.5g, Cholesterol: 15.5mg, Sodium: 342mg, Fiber: 0.5g, Sugar: 0.5g

- WW Points: 2

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