Mummy Dogs Recipe

On a lightly floured work surface, unwrap one puff pastry sheet.

Sprinkle half of the cheddar cheese over the puff pastry.

Adhere the cheddar cheese to the puff pastry by rolling out the puff pastry lightly with a rolling pin. Repeat with the second puff pastry sheet.

Use a sharp knife or a pizza cutter to cut the pastries into ten strips.

Line a baking sheet with a silicone mat or parchment paper. Wrap one hot dog with one strip unevenly, like mummy bandages. Leave a gap in the top quarter of the hot dog for the mummy eyes. Place the hot dog on the prepared baking sheet. Repeat with the remaining hot dogs.

In a small bowl, whisk together the egg and the water until well blended.

Using a pastry brush, brush the pastry puff parts of the mummy dogs. If using capers for mummy eyes, press in the capers in the gap.

Refrigerate the dough while you preheat the oven to 400°F.

Bake the mummy dogs for 18-20 minutes, or until the puff pastry is golden and the hot dog is heated through.

While the hot dogs are baking, put together the spider web ketchup. In a small condiment bowl, fill it with ketchup.

Using either the nozzle of the mustard bottle or a pastry bag fitted with a small round tip, pipe concentric circles on top of the ketchup.

Use a toothpick to draw even lines to the center of the circle to create a web. Set aside.

If using the candy eyes, ketchup or mustard for the eyes, adhere the candy eyes or draw two dots for eyes with the ketchup or mustard before serving. Serve warm with a side of the spider web ketchup. Enjoy!