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Mummy Dogs

Yield: 10 -14 mummy dogs
Cook Time: 12 minutes
Total Time: 12 minutes

Ingredients

Instructions 

  • Make the breadstick dough according to the recipe (letting it rest or rise as needed before shaping into breadsticks). Divide dough in half. Freeze half or make it into regular breadsticks.
  • Preheat the oven to 375 degrees F.
  • Press the other half of the dough into a thin rectangle, probably about 6 by 9-inches or something like that. It doesn't have to be precise. Cut thin strips of dough, about 1/8- to 1/4-inch wide. Starting at the top of the hot dog, wrap one strip of dough around the hot dog all the way to the bottom. Place on a lightly greased baking sheet (or a baking sheet lined with parchment paper or a silpat liner). Place each mummy-dog about an inch apart. Once all the hot dogs have been covered with breadstick dough, bake them for 10-12 minutes until the dough is slightly puffed and cooked through.
  • Dot eyes on the mummy-dogs with mustard or ketchup and serve with additional mustard and ketchup, if desired.

Notes

Hot Dogs: I prefer Hebrew National hot dogs. They come seven to a pack and I usually use two packages.
Breadstick Dough: I only use half the breadstick dough and freeze the other half or make regular breadsticks.