Mummy Hot Dogs
A playful Halloween twist on pigs in a blanket: hot dogs get a savory spinach-ricotta filling and a crispy, golden dough wrap that looks like mummy bandages. Baked on a sheet pan until the dough is puffed and the cheese is melty, these are fun to eat with ketchup or mustard for dipping. The filling adds a pop of green and a creamy, garlicky note that makes them a little more special than the usual version.
A playful Halloween twist on pigs in a blanket: hot dogs get a savory spinach-ricotta filling and a crispy, golden dough wrap that looks like mummy bandages. Baked on a sheet pan until the dough is puffed and the cheese is melty, these are fun to eat with ketchup or mustard for dipping. The filling adds a pop of green and a creamy, garlicky note that makes them a little more special than the usual version.
Ingredients
10 ingredients- Calories
- 320 kcal
- Fat
- 20g
- Carbs
- 22g
- Protein
- 10g
Whole recipe (8 servings): 2560 kcal
- 1 can (8 ounces) refrigerated crescent roll dough
- 8 hot dogs (about 4 ounces each)
- 1/2 cup ricotta cheese
- 1/2 cup frozen chopped spinach, thawed and squeezed very dry
- 1/4 cup shredded mozzarella cheese
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 16 candy eyeballs (optional, for decoration)
- Ketchup and mustard, for serving
Method
8 steps- Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
- In a small bowl, stir together the ricotta, squeezed-dry spinach, mozzarella, garlic, salt, and pepper until well combined. Set aside.
- Pat the hot dogs dry with paper towels. Using a small knife, make a shallow slit lengthwise down the center of each hot dog, being careful not to cut all the way through. Spoon about 1 tablespoon of the spinach-ricotta mixture into each slit, pressing gently to close.
- Unroll the crescent dough onto a lightly floured surface. Separate into 8 triangles. If needed, gently press the seams to seal any perforations.
- For each hot dog, cut the dough triangle into 3 or 4 thin strips. Wrap the strips around the filled hot dog in a crisscross pattern, leaving a small gap near one end for the 'face' and a bit of the hot dog showing at the other end. Press the ends of the strips gently onto the hot dog to secure.
- Place the wrapped hot dogs on the prepared baking sheet, spacing them about 1 inch apart. If using candy eyeballs, press two onto the exposed 'face' area of each hot dog now, or add them after baking once the dough is slightly cooled but still tacky.
- Bake for 12–15 minutes, until the dough is golden brown and cooked through and the hot dogs are heated to 165°F (74°C).
- Remove from the oven and let cool on the pan for 5 minutes before serving. Serve warm with ketchup and mustard for dipping.
Recipe notes
Helpful tips
- Squeeze the spinach very dry to prevent a soggy filling.
- If the dough is sticky, chill it for 10 minutes before wrapping.
- For a crisper wrap, brush the dough with a little melted butter or olive oil before baking.
- Add the candy eyeballs after baking if you prefer them not to melt or shift.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Small bowl
- Knife
- Spoon
- Pastry brush (optional)
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven until warmed through, about 5–7 minutes. Do not microwave if you want the dough to stay crisp.
Additional tips
- Hot dogs can be a choking hazard for young children; cut into small pieces. The filling contains dairy and the dough contains gluten. Candy eyeballs are a choking hazard for small children and may contain allergens; check labels. Ensure hot dogs reach 165°F (74°C) for food safety.
Recipe inspiration
Inspired by The Carefree Kitchen
Estimated nutrition
Per serving: 320 calories
Fat: 20 g · Carbs: 22 g · Protein: 10 g
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