Miniature Cheesy Hot Dog Mummies With Dijon Dipping Sauce Recipe
Prep Time:
35 minutes
Cook Time:
15 minutes
Servings:
28 Mummies
Ingredients
  • 1 (10-ounce) package Li'l Smokies (mini smoked sausages)
  • 2 ounces sharp Cheddar cheese
  • ½ (17.3-ounce) package frozen puff pastry, thawed
  • 1 large egg
  • Black pepper
  • ¼ cup mayonnaise
  • ¼ cup Dijon mustard
  • 3 tablespoons honey
  • ¾ teaspoon white vinegar
  • ¼ teaspoon kosher salt
Directions
  1. Preheat the oven to 400 F.
  2. Line a standard baking sheet with parchment paper. Set aside.
  3. Use a small knife to create a slit in the center of each mini sausage.
  4. Slice the cheese into small strips (about 1 x ¼-inch), and stuff one piece into each sausage.
  5. Unroll the puff pastry sheet and roll to a 10 x 16-inch rectangle.
  6. Trim the edges.
  7. Use a knife or pizza cutter to cut 10 x ¼-inch strips of puff pastry.
  8. Wrap one strip of puff pastry around each sausage in the style of a mummy.
  9. Transfer the sausages to a lined baking sheet, spacing them at least ½-inch apart.
  10. Stir to combine the egg and a splash of water.
  11. Brush the mummies with egg wash and sprinkle them with black pepper.
  12. Bake for 15-20 minutes until golden brown.
  13. In the meantime, prepare the dipping sauce: In a small bowl, stir to combine the mayonnaise, mustard, honey, vinegar, and salt until smooth.
  14. Transfer to a serving bowl and set aside.
  15. If desired, place Dijon mustard and ketchup in small piping bags (or plastic sandwich bags).
  16. Transfer the warm mummies to a serving tray.
  17. If desired, pipe rounds of mustard and dots of ketchup to create eyes. Serve warm.