Wednesday, October 21, 2009

Mummy Pigs!

Ah, Halloween, the one time of year when you can serve gross-looking food and people won’t run away in horror (and if they do, that means you’ve done a good job, not ruined a recipe!). I also love how you can turn everyday foods into something fun and lighthearted, even if it’s just for one day.

This year, my sister-in-law is throwing a Halloween party for my nephew and nieces and their friends, and she asked if I had any savory, kid-friendly Halloween treats up my sleeve. Sweets are always easy to find, but recipes for themed savory foods can be much more difficult. I gave her a bunch of suggestions, but I thought I’d post my favorite – Mummy Pigs (ie Pigs in Blankets). (I’ve also been getting tons of hits on my photo of these on Flickr, so it seemed like a good thing to write about now.)

These are perfect because they combine a food that almost every kid will eat (hot dogs) with something that almost every kid gets interested in, even if only briefly (mummies). You can also make them ahead and just pop them in the oven at the last minute, making them perfect for any Halloween parties you might have planned. True, you can make them with full-sized hot dogs, but I like how the mini hot dogs come out looking more to scale – the regular ones look too skinny to me.

What’s your favorite savory Halloween dish?

Mummy Pigs
1 package (tube) refrigerated croissant dough
1 package tiny hot dogs (cocktail wieners, if you will)

Preheat oven to 350° and line a baking sheet with tin foil. Spray foil with cooking spray.

Unroll croissant dough and cut in half. Cut thin (about ¼-inch wide) pieces, enough for one for each hot dog. Wrap each hot dog with a strip of dough – don’t wrap the dough too solidly (leave a few gaps here and there) or it won’t look too much like mummy wrappings once they’ve baked. Also leave a little room near the “head” for the eyes (but don’t leave enough room for a full face or it’ll look like they’re wearing hats once they’ve baked). Arrange wrapped hot dogs on the tray so that they are not touching.

Bake for 15-20 minutes, or until the dough is puffed and golden. Cool slightly, then add dots of mustard for eyes.


adele said...

Ha! That's very amusing. I have at least one law school friend who would probably love these, too. (She has a weakness for pigs in blankets, as I recall.)

I've always wanted to make fried brains for Halloween. Unfortunately, it seems that fresh brains are a pain to find, and frozen ones just won't work...

Erin said...

I have a weakness for hot dogs and I just love that you called these "Mummy Pigs."

Pam said...

There's nothing wrong with having a weakness for hot dogs - and if you make these, you can just say you're being "seasonal"!

Adele, you wanting to make brains doesn't surprise me at all. Does Estragon still do the whole pigs head?