Spooky Halloween Dinner: Mummy Hot Dogs and Roasted Sweet Potato Jack-O-Lanterns

Posted by on Oct 31, 2018 in blog, blogs, good meals, recipes

Happy Halloween, Mummies! (Did you see what I did there?!) I hope you all have a ghoulishly great day ahead, full of costumes, spooky thrills, and lots of candy!

Here is the burning question of the today: what is a holiday without a themed dinner? Today we are posting the most adorable, and still wholesome, meal to feed your hungry little werewolves, vampires, and witches after an evening of trick or treating!

 

The meal? Mummy Hotdogs with Roasted Jack-O-Lantern Sweet Potato Rounds!

All you need are a few simple ingredients to turn your normal dinner plate into a haunted one: organic grass-fed beef hot dogs, crescent roll dough, sweet potatoes, olive oil, cinnamon, salt and pepper, mustard, and our Mama Jess Organic Garden Ketchup.

First, peel the sweet potatoes, cutting off each end. I found ones that were very thick in the center, since it is easier carve a face on a larger surface. Then, slice the potatoes width-wise, each slice about 1/8 of an inch thick. I highly recommend not slicing them thicker, since they will turn out crispier and are easier to carve into if they are thinner slices.

Then, get creative! While it may seem hard to carve a face into a potato at first, I promise you will start to get the hang of it. I will warn you: it’s a bit time consuming. So if you have time and ambition, go for it, otherwise even if you only carve a few faces and leave the rest, your kids will still love the meal. You’re a busy Mummy, after all.

                                                    These little guys do not look frightful in the least

When the rounds are looking nice and frightful (or not frightful in the least, if yours look like mine), put them in a bowl and drizzle the olive oil, salt, pepper, and cinnamon, coating evenly on each round. From there, pop them onto a foil-lined baking sheet or a crisping pan, if you have one (I highly recommend, I’m obsessed). Bake at 400 degrees F for 20-23 minutes, or until desired crispiness has been reached.

While the potatoes bake, grab your crescent roll dough. Spread out thinly on a cutting board, and if the dough has been pre-separated, join the pieces by pressing them together. Next, quarter the dough into four even squares to make sure the “mummifying strips” aren’t too long to work with. Using one of the dough squares, cut 1/4-1/2 inch thick strips.

Next, grab your hotdogs. Since it is a little tricky to describe to how to cut “arms” and “legs” into the hotdog, I have added a photo below, but I’ll try: First, cut the arms by slicing a bit into each side of the hotdog, about halfway up the dog. Then, slice the bottom third of the dog in half to make the legs. Hopefully the photo is self explanatory, but at least I did my best.

Now, Mummies, it’s time to mummify! Taking the strips, wrap them carefully all around the hotdog, making sure to leave space for the “face”! Then, grease a baking sheet, and place the mummies with an inch or so of space between, and bake in the oven (still at 400 degrees F) for 10-12 minutes, or until the dough is golden.

For the final touches, don’t forget to put on mustard dots for eyes and a good splatter of blood…aka our Organic Garden Ketchup! The only thing left? Enjoy the looks of delight on your kid’s faces when they get to eat this spooky treat!

Mummy Hot Dogs with Roasted Sweet Potato Jack-O-Lanterns
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Ingredients
  1. Organic All Beef Hot Dogs
  2. Large Sweet Potatoes
  3. Crescent Roll Dough
  4. Mustard
  5. Mama Jess Organic Garden Ketchup
  6. 2 Tbsp Olive Oil
  7. 2 Tbsp Cinnamon
  8. Salt and Pepper
Instructions
  1. Pre-heat oven to 400 degrees F (although I would wait until you are almost done with step 4)
  2. Cut the ends of each potato, then peel the skin
  3. Slice the potatoes into 1/8 thick rounds, trying not to go thicker than that
  4. Using a sharp paring knife, carve Jack-O-Lantern faces into each round (or as many as you want). Get creative!
  5. Drizzle with olive oil, making sure the rounds are evenly coated
  6. Sprinkle with cinnamon, salt, and pepper
  7. Spread on a foil-lined baking sheet, or a crisping pan, and roast in the oven for 20-23 minutes, or until desired crispiness has been reached
  8. For Mummy Hot Dogs
  9. While potatoes bake, unroll crescent roll dough, joining together pieces that may be separated
  10. Quarter the dough, then slice 1/4-1/2 inch thick slices out of each quarter
  11. Slice "arms" into the hot dog by cutting into the hot dog's side at an angle about halfway down (see photo in blog post)
  12. Slice "legs" into the hot dog by cutting the bottom third of the hot dog in half (see photo in blog post)
  13. Wrap crescent roll strips around the hot dog, without forgetting the arms and legs, criss-crossing the strips to look like a "real" mummy, still leaving space for the "face"
  14. Put mummies into the oven (still at 400 degrees F) for 10-12 minutes or until dough is golden
  15. Use mustard to dot "eyes" into the "face"
  16. Put a splatter of "blood" aka Mama Jess Organic Garden Ketchup to finish it off!
mama jess http://mamajess.com/

Did you make this meal? Tag us in a photo on Instagram at @mamajessfounder !

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