Brown Butter Parmesan Mummy Hot Dogs with Vampire Killer Dip

Chef Cynthia
Servings

10

Prep Time

30 minutes

Cook Time

22 minutes

Category

Appetizers/Snacks

These mummy hot dogs wrap all-beef franks in flaky puff pastry, dusted with Spiceology Brown Butter Parmesan Seasoning before and after baking for a nutty, cheesy, golden wrap. A cool, tangy dip of Spiceology Vampire Killer Garlic Parmesan Seasoning, sour cream, lemon and chives cuts the richness and doubles as the mummy eyes. Consider this your go-to mummy dogs recipe for Halloween appetizers and party food.
Brown Butter Parmesan Mummy Hot Dogs with Vampire Killer Dip Recipe

Ingredients

    Mummy Dogs

    • 10 all-beef franks, patted dry
    • 2 sheets puff pastry (about a 17 oz box), thawed and cool
    • 3 Tbsp Spiceology Brown Butter Parmesan Seasoning, divided
    • 2 Tbsp unsalted butter, melted and divided
    • 20 black sesame seeds (2 per dog), or 20 small candy eyes
    • 1 Tbsp all-purpose flour, for dusting the counter

    Vampire Killer Dip

    • 2 Tbsp Spiceology Vampire Killer Garlic Parmesan Seasoning, level
    • 1 Tbsp fresh lemon juice
    • â…” cup sour cream
    • ¼ cup mayonnaise
    • 2 Tbsp finely chopped fresh chives
    • 1 pinch freshly cracked black pepper (optional)

    Directions

    1. Thaw the puff pastry per the package directions. Heat the oven to 400°F with a rack in the middle and line a baking sheet with parchment.
    2. Stir the Spiceology Vampire Killer Garlic Parmesan Seasoning into the lemon juice and let it sit 5 minutes. Stir in the sour cream, mayonnaise, chives and pepper. Cover and refrigerate at least 30 minutes.
    3. Pat the franks dry so the pastry sticks. On a lightly floured counter, cut both pastry sheets into ½-inch strips (you need 30, 3 per dog). If the dough softens, chill it for 5 minutes.
    4. Wrap each frank with 3 strips, overlapping slightly, leaving a ¾-inch gap at one end for the face. Tuck the ends underneath and place seam-side down on the baking sheet, 1 inch apart.
    5. Melt 1 Tbsp of the butter. Brush the dogs lightly, avoiding the face gap, then sprinkle with 2 Tbsp of the Spiceology Brown Butter Parmesan Seasoning and press gently. Skip the salt; both seasonings are already salty.
    6. Bake 20–22 minutes, rotating the pan halfway, until puffed and deep golden brown and the franks are hot through (165°F). If the tops brown too fast, tent with foil. Melt the remaining 1 Tbsp butter while they bake.
    7. Right out of the oven, brush with the remaining butter and sprinkle with the remaining 1 Tbsp Spiceology Brown Butter Parmesan Seasoning. Rest 2 minutes.
    8. With a toothpick, dab two dots of dip into each face gap and press a black sesame seed into each for pupils. For candy eyes, let the dogs cool a few more minutes first so the candy does not melt. Serve warm with the remaining dip.
    Recipe Products
    New flavor
    Blend

    Brown Butter Parmesan Seasoning

    Key Ingredients

    Butter, Parmesan Cheese, Garlic, Black Pepper, Lemon Peel
    Spice
    Blend

    Vampire Killer Garlic Parmesan Seasoning

    Key Ingredients

    Mushroom Powder, White Vinegar Powder, Nutritional Yeast Flakes, Garlic Granules, Parmesan Cheese Powder