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The youngsters will love these homemade Mummy Hot Dogs made with turkey franks – a fun kid-friendly appetizer for Halloween!

Mummy Hot Dogs

Make mummy dogs healthier by making them from scratch with turkey hot dogs and my Greek yogurt dough, just like these all the things bagel pigs in a blanket. My niece took a cooking class at school and loved preparing pigs in a blanket. Nonetheless, they used mostly processed ingredients, so her mom and I discussed finding some ways to create them more nutritious. My picky niece gave them a 9 out of 10 (tough critic!). For more kid-friendly appetizers, try these Pepperoni Pizza Bites, Stuffed Bagel Balls, and Pizza Sausage Rolls.

Hot Dog Mummy Ingredients

• Flour: Use all-purpose flour or whole wheat for somewhat more protein and fiber. In case you’re gluten-free, use a gluten-free flour, like Bob’s Red Mill.
• Baking Powder helps the dough rise. Be certain it’s not expired.
• Salt: Kosher salt has larger crystals, so for those who use table salt, use less.
• Greek Yogurt: You’ll need a thick, non-fat plain Greek yogurt, like Stonyfield or Fage 0%. If there’s any liquid, drain it before using.
• Egg: Brush the dough with egg white or an entire egg.
• Hot Dogs: Halve eight turkey hot dogs crosswise. Applegate Naturals is my favorite.
• Candy Eyes transform pigs in a blanket into mummies.
• Sauce: Serve with mustard or ketchup if desired.

The right way to Make Mummy Hot Dogs

1. Prep: Preheat the oven to 400°F and line a baking sheet with a silicone baking mat or parchment paper. If using parchment, spray it with oil to stop the dough from sticking.
2. Make the Bagel Dough: Whisk the flour, baking powder, and salt. Mix within the yogurt with a fork or spatula (It can appear like small crumbles).
3. Knead Dough: Calmly dust flour on a piece surface and knead the dough about 15 times until it’s smooth and tacky. Knead until it’s not sticky and there’s no dough in your hands while you draw back.
4. Roll the Dough: Dust your work surface and rolling pin with more flour. Roll the dough right into a thin rectangle and slice it into quarter-inch thick slices.
5. Make the Mummy Dogs: Wrap the dough around each hot dog half, leaving an area at the highest for the eyes. Place it on the prepared baking sheet and repeat the step with the remaining hot dogs and bagel dough.
6. Bake: Brush the dough with egg wash and bake for 12 minutes.
7. Mummy Hot Dog Eyes: “Glue” the eyes onto the turkey dogs with ketchup or mustard. Cool for 10 minutes and serve.

Greek yogurt dough
dough cut into strips
dough strips wrapped around hot dog

Variations and suggestions:

• Sticky Dough? Add somewhat more flour.
• Dough: Swap Greek yogurt bagel dough with pizza dough.
• Meat: Substitute turkey or chicken sausage links.
• Egg Allergy? Skip the egg wash step.
• Dairy-Free: Sub Greek yogurt with a thick non-dairy one, like Kite Hill’s plain unsweetened yogurt.
• Double or triple this easy mummy dog recipe to make more if serving at a celebration.

Can I make mummy dogs prematurely?

These mini mummy hot dogs are the proper appetizer to your next Halloween party since you possibly can prep them prematurely.

• Make the dough ahead and wrap in plastic, keep refrigerated. Slice the turkey dogs the day before.
• Before your party, roll out the dough, cut it, and wrap it across the meat.
• Bake them right before serving in order that they’re warm to your guests.

The right way to Store Mummy Dogs

Refrigerate mummy dogs for as much as 3 days or freeze them for 3 months. Reheat leftovers within the air fryer, oven, or microwave until warm.

More Halloween Recipes You’ll Love

Prep: 30 minutes mins

Cook: 12 minutes mins

cooling time: 10 minutes mins

Total: 52 minutes mins

Yield: 16 servings

Serving Size: 1 dog

• 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 mix the flour, baking powder and salt and whisk well. Add the yogurt and blend with a fork or spatula until well combined, it would appear like small crumbles.

• Calmly dust flour on a piece surface and take away dough from the bowl, knead the dough just a few times until dough is smooth and tacky, but not sticky, about 15 turns (it mustn’t leave dough in your hand while you draw back).

• Dust your work surface and a rolling pin with more flour.

• Roll the dough out thin right 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 chill for 10 minutes and serve.

Last Step:

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