Riley has been on a corn dog kick since a tv show that he was watching talked about them. I’m not a big fan of corn bread so they have never really been something I wanted. However I LOVED Bagel Dogs, specially ones from Market Day back when I was in school. I’ve been trying to think of a way to make something similar to them when I came across a article for Mummy Dogs in a magazine. It talked about using frozen bread dough or crescent rolls. While rolling out Pillsbury Gluten Free Pizza Dough for the Jack O’Lantern Pizza Pockets, I thought I’d try making the Mummy Dogs with it.
It worked! And they are super easy to make. Set the oven to preheat at 425°. I grabbed about half the dough from the container and rolled out it out thin. Using a pizza cutter, I cut the dough into strips. I didn’t worry about making them look all perfectly the same . I wanted the rougher mummy look. I noticed the dough didn’t stick to the hot dog too well if they were still damp from the packaging so I wiped them off. Just gently wrap the strips of the pizza dough around hot dogs. Make sure to leave a bit of space open for the “face” of the mummy. Bake for 13-15 minutes. Once the edges start to be golden, remove from the oven.
To make it a fully spooky lunch, we paired it with “fingernails” (pumpkin seeds) and “scabs” (raisins). Riley is the top of boy that the grosser the better gets him giggling and enjoying it more. Pumpkin seeds might be too salty for some kids but Ry LOVES salty things.
I was even allowed to have one as long as I promised to save one for him to have in his lunch the next day. Once we packed in a Frankenstein ziplock baggie and placed into his gluten free Allermates lunch bag, I was able to get mine. It was great! It was pretty close to the bagel dog I was missing. And using Hebrew National Hot Dogs with the Pillsbury Gluten Free Pizza Dough, you know all your ingredients are gluten free.