Ingredients
Equipment
Method
- Prepare your dough: Unwrap crescent rolls and press seams to seal, or roll out other doughs to 1/4-inch thickness. Slice the dough into thin strips, about 1/4-inch wide.
- Assemble the mummy dogs: Wrap a slice of cheese around each hot dog. Then, wrap the dough strips around the cheese-covered hot dog, leaving a small space at the top for the mummy's face. You can refrigerate these for up to 8 hours or bake immediately.
- Prepare your grill: Set up a charcoal grill for two-zone cooking with a medium-high fire. While the grill heats, place the assembled mummy dogs in a greased cast iron skillet and sprinkle the tops with The Usual.
- Cook the mummy dogs: Once the coals are glowing red, place the skillet with the mummy dogs over direct heat on the grill. Close the grill lid, vent for smoking, and cook for 15 to 20 minutes. Rotate the skillet as needed for even cooking until the bottoms are crispy and browned, and the tops are set. If the bottoms brown too quickly, move the skillet to indirect heat.
- Cool and garnish: Remove the skillet from the heat and let the mummy dogs cool for 5 to 10 minutes. Before serving, use a toothpick to draw eyes on the mummy dogs with yellow mustard.
Notes
This recipe was originally developed using mozzarella cheese strips as a gluten-free alternative to dough wraps. Feel free to adapt the dough based on your dietary needs.