Photo: Crispy Phyllo Wrapped Hot Dog Mummies Recipe
No need to be too meticulous when wrapping these spooky versions of pigs in blankets; the raggedy look suits the mummy theme to a "tee."
Ingredients
- One 16-ounce package bun-size hot dogs (8 hot dogs), each halved crosswise
- 2 ounces Cheddar, cut into 16 thin slices
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 8 sheets phyllo dough
- 4 ounces (1 stick) unsalted butter, melted
- Ketchup, yellow mustard, barbecue sauce or your favorite dipping sauce, for serving and decorating
Directions
Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Cut a slit in each hot dog piece and stuff with a slice of cheese. Set aside. Combine the salt, garlic powder and pepper in a small bowl.
Working with one sheet of phyllo at a time and keeping the rest covered under a damp towel or paper towels, lay a phyllo sheet on a large cutting board or counter and lightly brush with melted butter. Lightly sprinkle with some of the spice mix and fold in half lengthwise. Brush the top with more melted butter and cut into 1/2-inch-thick strips. Using 2 pieces of stuffed hot dogs per phyllo sheet, wrap half of the strips around each piece of hot dog to create a mummy look. Leave a small section of hot dog exposed towards the top so it looks like the top part of the face peeking out from the phyllo wrappings. Don't worry about frayed edges or tears-- it will add to the mummy look.
Place on the prepared baking sheet and repeat with the remaining phyllo, melted butter, spice mix and hot dogs. Remelt the butter if it cools down too much while forming the mummies.
Bake until the phyllo is crisp and golden brown, about 25 minutes. If desired, dot ketchup or mustard eyes on each mummy using a toothpick and serve with extra sauces for dipping.
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By MVCAcook
Mountain View, CA
on November 01, 2012
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I thought this was easier than previous reviews indicated. I've tangled w/phyllo before so was on edge. Tried TJ’s phyllo, it was great. Light, flaky & held up to butter application & slicing. Working phyllo strips around hotdogs separately worked better than rolling them in bunches. Opted for light salting only after first butter brushing, went lighter on second butter application after I folded over phyllo. A nice sharp knife held at a severe angle cut through phyllo w/out breaking. Butter didn't cool fully until last sheet of phyllo & that made the application harder & rolling phyllo around hot dog more difficult with slightly cooled butter. I recommend keeping butter liquid throughout. Prepping 9 hotdogs, oven ready, was ~20 minutes. Omitted cheese, though. Cooked up fine in the oven, looked more or less like the pictures. Kids liked them but real fans were other adult guests who thought they were cool. Phyllo made a nice crunch, a change from standard pigs n'blankets.
By violamama!
on October 31, 2012
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Made this using cheese-filled cocktail hot dogs. Used crescent rolls for the wrap, which worked great if you stretched the dough as you wrapped the hot dog. The platter was empty in about 10 minutes. You could cut back on the salt and not miss it.
By bzbakr
Shelton, WA
on October 31, 2012
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They were right...scrap the phyllo and use cresent dough...cheese all over the baking sheet and none in the dogs...made these for a halloween party, 50 guests..waste of time and money...poor recipe.
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