Halloween Mummy Hot Dogs with Veggie Sticks

• 30 min total
• 15 min hands-on
• Serves 4
• 680 kcal
• 16 g protein

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Ingredients

• 1 puff pastry, one 9- to 10-inch sheet, thawed in the fridge
• 8 hot dog sausages, beef or pork franks
• 1 tbsp Dijon mustard, or yellow mustard
• 2 tbsp ketchup
• 3 carrots, cut into sticks
• 1 cucumber, cut into sticks

Method

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Pat the sausages dry.
2. Unroll the puff pastry and cut it lengthwise into ¼-inch strips (a pizza cutter is easiest). Wrap 2–3 strips around each hot dog sausage, crisscrossing and leaving small gaps, with a ½-inch gap near one end for the face. Set them on the sheet with the pastry ends tucked underneath.
3. Bake 15–18 minutes, until the pastry is puffed and golden and the sausages are piping hot (165°F / 74°C).
4. Use a toothpick to dot two eyes on each mummy with the mustard. Serve with the ketchup for dipping and the carrot and cucumber sticks on the side.

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