How to Make Mummy Hot Dogs

1On a lightly floured surface, roll a piece of puff pastry into a thin, 8’’ (20cm) square. Now cut pastry into ½’’ (1.5cm) strips (Puff pastry is sold in our Frozen Foods aisle; thaw before using).

2Wrap 2 or 3 pastry strips around each hot dog you wish to wrap, leaving ¾-inch (2cm) space for the mummy’s eyes (when wrapping, don’t overly stretch pastry or it may crack when baked). Set hot dogs on a parchment paper-lined baking sheet and refrigerate until ready to bake.

3Make eyes by cutting thin slices of mozzarella or similar cheese into small, ¼’’ (0.5cm) or so rounds. Create an eyeball by pushing a peppercorn or tiny piece of bell pepper into each round of cheese. To finish, bake hot dogs in a 230˚C (450˚F) oven for 12 to 13 minutes, until pastry is puffed and light golden. Now place two cheese eyes in the place you made for them. Put the hot dogs back in oven for 1 minute, to slightly melt the cheese and help it adhere. Serve hot dogs with salsa or mustard for dipping.