Put a healthier spin on Halloween mummy dogs by using chicken sausage instead of hot dogs and serving them with a side of marinara for dipping!
This post may contain affiliate links. Making a purchase through one of these links helps support this blog.
Happy October! Let the countdown to Halloween officially begin! I love this time of year! It’s a continuous stretch of creativity for me from now until Christmas. But let’s talk Halloween. It’s such a spooky good time that allows me to turn everyday meals into something monstrously delicious! Whether you’re a kid or an adult, you can appreciate a fun, Halloween twist on your favorite meals!
Take this recipe, for instance. I was inspired by mummy hot dogs I’ve seen around Pinterest. It’s basically a pig-in-a-blanket made to look like a mummy with strips of crescent dough and edible eyes. But I wanted to put a healthier spin on this Halloween dish by using ingredients from my Hungryroot box. So instead of using hot dogs to make these mummies, I used Spinach Garlic Chicken Sausage and served them with a side of Hungryroot’s marinara sauce instead of ketchup!
Chicken Sausage Mummy Dogs
The first thing I did was roll out the sheet of crescent dough. I didn’t roll it out too much. Just enough to give it a little stretch. Once the sheet was rolled out, I used a pizza cutter to cut it into thin strips.
After the strips were cut, I removed the chicken sausage from the package and patted the links dry. Then, I began to wrap the sausages, crisscrossing strips to make them look like mummy bandages. Once all the sausages were wrapped, I placed them on a parchment paper lined baking sheet and baked them in the oven until they were golden brown.
While the chicken sausage was cooking, I made the mummy eyes. I cut circles out of Pepper Jack cheese using a straw and cut smaller circles out of black olives with a pastry tip to make pupils. The cheese was soft enough that I could just press the olives right into the center to make the eyeballs.
When the sausage mummies were done cooking, I let them cool for a few minutes before placing the eyeballs on top. I wanted them to be warm enough that the cheese would stick, but not so hot that it would melt.
I served our chicken sausage mummies with a side of marinara sauce for dipping. This was such a fun Halloween dish and the chicken sausage gave these mummy dogs a great flavor!
- 1 package Spinach Garlic Chicken Sausage, or your favorite fully cooked chicken sausage
- 1 crescent dough sheet
- 1 slice cheese
- 1-2 black olives
- Marinara sauce, for dipping
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Roll out the crescent dough sheet. Use a rolling pin to slightly stretch it out.
- Cut the crescent dough into thin strips with a pizza cutter.
- Pat the sausage links dry and begin to wrap each link with strips of dough to make it look like bandages. Leave a little space at the top for the eyes.
- Place the wrapped sausages onto the prepared baking sheet and bake for 15-17 minutes, or until golden brown and sausages are warmed through.
- While the sausages are cooking, use a straw to cut enough circles out of the cheese slice for eyes.
- With a smaller pastry tip, cut circles out of black olives for the pupils.
- Gently press the olives into the center of the cheese circles.
- When the sausages are done cooking, allow them to cool slightly before adding the eyes.
- Serve the sausage mummy dogs with a side of marinara sauce for dipping.
Want to try Hungryroot for yourself and get the ingredients I used to make these mummy dogs? Use my code 25OFF2HOLOKA at checkout to get $25 off your first two deliveries!
Did you make this Chicken Sausage Mummy Dogs recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
PIN FOR LATER