These Mummy Hot Dogs put a gluten-free and spooky twist on the perennial kid-favorite “pigs in a blanket”.
Gluten-Free Mummy Dogs will be a hit at your next Halloween party.
Or serve this easy recipe before a night of trick-or-treating. It’s the perfect Halloween dinner… quick, simple, fun, and guaranteed to delight the whole family.
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You only need four ingredients to make this recipe:
Schar Gluten-Free Puff Pastry Dough
Schar’s Gluten-Free Puff Pastry Dough is a game-changer. Once off-limits, recipes made with crescent roll dough and puff pastry are now in play. Finally, those of us on a medically necessary gluten-free diet can enjoy countless fun and simple recipes without making our own labor-intensive dough.
There are a few reasons Schar’s puff pastry dough is magical in this easy Halloween treat.
- Taste. It replaces gluten-free hot dog buns with great-tasting puff pastry. As much as I champion the idea that most anything can be made gluten-free and delicious… storebought hot dog buns continue to disappoint. There are no second-rate buns in this gluten-free recipe.
- Fun. The bandage-wrapped hot dogs are festive! Our celiac kids (and kids-at-heart) get to enjoy themed foods at Halloween parties, like everyone else.
- Simplicity. Storebought dough makes this the perfect recipe for an already busy Halloween night.
Each package comes with two sheets. You’ll only need one for this hot dog recipe. Save one for later. Or double the recipe and use both sheets.
Gluten-free puff pastry can be a little tricky to work with, but I’ll walk you through some tips in the recipe instructions section below.
Your first challenge will be getting your hands on it! Use the Schar Product Locator to find Schar’s Gluten-free Puff Pastry Dough at a grocery store in your area. It will be in the freezer section.
It is available in bulk on Amazon, but you will pay a higher price and need freezer space to store six boxes.
Substitutions for Schar Puff Pastry Dough: Pie Dough, Pizza Dough & Pretzel Dough
Can’t find Schar Gluten-Free Puff Pastry Dough? I tested this recipe with my easy gluten-free pie crust. While not as easy as unrolling a sheet of pre-made dough, it takes four simple ingredients and only 10 minutes to make, plus 1 hour of chill time.
Recipe adjustments for pie dough: Roll one disk of pie dough into a rectangle before cutting the strips. Increase the oven temp to 425℉ and the cooking time to 15-20 minutes, until the crust is a light golden brown.
My daughter with celiac disease loves pie crust and prefers these mummy hot dogs.
If you want to stick with ready-made dough, storebought gluten-free pizza dough could be a delicious option. I have not yet tested it, but will update this post once I have.
I’ve recently discovered another amazing option…. pretzel mummy dogs. Follow my Gluten-Free Pretzel Dogs Recipe and add candy eyes. The pretzel dough in this recipe is absolutely perfect, soft on the inside and golden brown and chewy on the outside.
Anything goes here! Vegetarian, turkey dogs, all beef… buy your favorite hot dog brand. Just make sure there are no gluten fillers.
This recipe calls for a six-pack of hot dogs, using four strips of puff pastry per hot dog. For an eight-pack, simply use three strips of puff pastry per hot dog.
Candy Eyes (Optional)
I use Candy Eyes by Sunny Side Up Bakery. They are sold at Hobby Lobby and labeled gluten-free. Amazon also sells Festival Candy Eyes, which are labeled gluten-free.
Dots of mustard are an easy and economical substitute for the purely-aesthetic candy eyes.
The recipe calls for a small amount of ketchup to use as glue for the candy eyes. You can also serve extra ketchup on the side for dipping.
Preheat the oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Puff pastry dough is a bit greasy. You’ll be thankful later for the easy cleanup!
Gently, unroll the defrosted gluten-free puff pastry sheet on the included parchment paper.
The package contains instructions to defrost on the counter for three hours or for 30 minutes on your microwave’s defrost setting. Completely defrosting the puff pastry dough is essential. Gluten-free puff pastry does not have the flexibility of traditional puff pastry.
if when the dough cracks. The finished product will be worth the extra patience. Simply put a little water on your fingertips and press it back together.
Use a pizza cutter to slice the puff pastry sheet into 24 thin strips, approximately ¼-inch wide. Cut the strips perpendicular to the longer edge, giving you 24 shorter strips.
A pizza wheel makes cutting the strips a breeze. If you don’t have a pizza wheel, use a sharp knife.
I find it’s easiest to cut the sheet in half. Then, I cut each half into thirds, leaving me with six pieces. Finally, I cut each of the six pieces into fourths, making 24 roughly-even, strips of dough.
Wrap four strips of puff pastry around each hot dog, leaving a spot open to add eyes after baking.
This step requires a little bit of patience. And no perfectionism!
As you wrap each strip of dough around a hot dog, firmly press the strips together wherever pieces of dough cross, to minimize breaking.
Don’t worry, if a strip of puff pastry breaks. Once again, add a little water to your fingertips and press the broken ends together. You can also tuck broken ends under the mummy hot dogs, where they will meld together under the weight of the hot dog and the heat of the oven.
They do not have to be perfect to look like bandage-wrapped mummies. The end result will be adorable.
Place each wrapped hot dog on the prepared baking sheet. Bake at 400℉ until the puff pastry is golden brown, approximately 12 minutes.
Let the hot dog mummies cool for a few minutes before adding the eyes. Otherwise, the ketchup and eyes will drip to the sides, giving you cross-eyed mummies.
Put a dot of ketchup on each candy eye, to serve as glue. Place two eyes on each mummy hot dog where you left a little gap between the bandages.
Serve these cute little guys with ketchup, honey mustard, or your favorite dipping sauce. For an extra fun treat, add a few googly eyes to the condiments.
Gluten-Free Mummy Hot Dogs
- 6 hot dogs
- 1 sheet of Schar’s gluten-free puff pastry defrosted
- 12 candy eyes
- 1 tbsp ketchup to “glue” eyes to the mummy hot dogs
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
- Gently, unroll the defrosted Schar gluten-free puff pastry sheet on the included parchment paper. The dough will crack. Simply put a little water on your fingertips and press it back together.
- Use a pizza wheel to cut the puff pastry sheet (along the shorter length of the puff pastry sheet, creating shorter strips) into 24 strips approximately ¼ inch wide.
- Wrap 4 strips of puff pastry around each hot dog, leaving a spot open to add eyes after baking. As you wrap the strips around the hot dog, firmly press the dough together wherever pieces of dough cross, to minimize breaking. If the dough breaks, just press the broken ends together. (They do not have to be perfect to look like bandaged-wrapped mummies.)
- Place each wrapped hot dog on the parchment-lined baking sheet. Bake at 400℉ until the puff pastry is golden brown, approximately 12 minutes.
- Let the mummy hot dogs cool for a few minutes before adding eyes. Place a dot of ketchup on each candy eye and attach two eyes to each mummy hot dog.
- Serve with ketchup and mustard for dipping!