Mummy Hot Dogs — A Spooky Twist on a Classic

Halloween’s favorite appetizer gets a gluten-free wrap job: strips of GF dough wound around hot dogs, with mustard-dot eyes peeking through the bandages. Kids assemble them better (messier) than adults, which is half the fun.

Yield: 8 mummies · Time: 40 min

Ingredients

• 1 batch soft gluten-free dough: 1 1/2 cups (210 g) GF flour blend, 2 tsp baking powder, 1/2 tsp salt, 2 tbsp butter, 1/2 cup Greek yogurt, 1 egg
• 8 gluten-free hot dogs (check the label), patted dry
• 1 egg beaten for brushing
• Mustard for eyes

Directions

1. Mix the dough ingredients into a soft, rollable dough; rest 10 minutes.
2. Roll between parchment to 1/8 inch and cut into long 1/2-inch strips.
3. Wrap strips loosely around each hot dog, leaving a gap for the face.
4. Brush with egg and bake at 400°F (200°C) for 15–18 minutes until golden.
5. Dot on mustard eyes and serve with ketchup ‘blood.’

Pro tip: Most major hot dog brands are gluten-free, but fillers vary by region — the label is your friend here.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

This post contains an Amazon affiliate link. As an Amazon Associate, glutenfreefarina.com/ may earn from qualifying purchases.

Browse more in Appetizers & Snacks, or explore our gluten-free breakfast recipe database and hot cereal guide.