Easy and Kid Friendly Halloween Treats

Walking Mummy Dogs
Ingredients
·    1 package of Vienna® Jumbo Beef Franks
·    1 package of Vienna ® Beef Franks
·    1 package of refrigerated crescent dough sheet OR Crescent rolls
·    Ketchup and mustard for dipping
·    All Purpose Flour for dusting

Procedure
If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
If using dough sheet: Unroll dough, cut into 4 rectangles.

Preheat the oven to 375ºF.

1.    Using a knife or pizza cutter, cut each rectangle lengthwise into 10 strips,  should end up with a total of 40 strips of dough.
2.    For each hot dog, make a cut at the bottom for the mummy's legs, about 1/3rd of the way up from the bottom.
3.    For the arms, cut two slits along each side for the mummy's arms.
4.    Wrap strips of dough first around each of the arms and legs, then around the body of each hotdog. Be sure to leave a small space unwrapped where the mummy's face is.
5.    Place unbaked mummies a large ungreased cookie dough sheet, and bake for 12-15 minutes or until dough is light golden brown and hot dogs are hot.
6.    Using ketchup or mustard draw two eyes and serve immediately.

Yield 12 servings
Spooky Spiders
Ingredients
·    1 package of Vienna ® Beef Franks
·    1 package of refrigerated crescent dough sheet OR Crescent rolls
·    All Purpose Flour for dusting
·    Optional ingredients for "eyes"
o    Black sesame seeds
o    Ketchup
o    Mustard
o    Chili Flakes
o    Back olive pieces
o    Anything else you prefer

Procedure
1.    Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2.    To make the legs: Use the tip of a knife to make 3 slices at either end of each hot dog making sure to keep the middle of the hot dog intact.
3.    To make the spider body: Cut the dough into strips, about 2" wide and 2" long
4.    Wrap one piece of dough around the middle of each hot dog, pinching to seal the dough, and place, seam side down, on the prepared baking sheet.
5.    Press 2 of the ingredients chosen for the eyes into the middle of each spider.
6.    Bake 10-15 minutes until the dough is golden brown and the hot dog "legs" are sizzling and twisted.
7.    Remove from the oven and serve warm with your favorite dipping sauce on the side.

Yield 8 servings
Frightening Finger Lickin' Chili
Ingredients
·    1 package of Vienna ® Beef Franks
·    2 cans of your favorite chili (15 oz each)
·    1 white onion, cut into 1"x1/2' dices (finger nails)

Procedure
1.    Preheat oven to 350ºF.
2.    Lightly spray a baking dish with cooking spray and pour chili into prepared baking dish and set aside.
3.    For the fingers: Cut each hot dog in half. Using a sharp paring knife, cut three knuckle lines in the hot dogs and a nail bed into the top of the rounded end of the hot dog.
4.    Repeat this process until you have 16 "fingers"
5.    Place fingers into your chili, making sure some are sticking out.
6.    Place 1 onion "nail" onto each nail bed and bake for 20-30 minutes or until chili is heated through.
7.    Serve immediately.

Yield 10 servings

 

Severed Finger Dogs
Ingredients
·    1 package of Vienna ® Beef Franks
·    1 package hot dog buns
·    Ketchup
·    1 white onion, cut into 1"x1/2' dices (finger nails)

Procedure
1.    In a medium sized pot, bring 2 quarts of water to a simmer.
2.    For the fingers: Cut ¼" off of one end of each hot dog.
3.    Using a sharp paring knife, cut three knuckle lines in the hot dogs and a nail bed into the top of the rounded end of the hot dog.
4.    Repeat this process until you have 8 "fingers"
5.    Simmer the hot dogs for 5-7 minutes or until an internal temperature of 160ºF in reached.
6.    While the hot dogs are simmering, open each bun and squirt with ketchup, the messier the better!
7.    Remove hot dogs from water and place into the bloody ketchup buns, top each nail bed with an onion slice and serve immediately.
8.    Place 1 onion "nail" onto each nail bed and bake for 20-30 minutes or until chili is heated through.
9.    Serve immediately.

Yield 8 servings


Ghoulish Ghost Dogs
Ingredients
·    1 package of Vienna ® Beef Franks
·    2 packages of refrigerated crescent dough sheet OR Crescent rolls
·    Ketchup/mustard for dipping
·    All Purpose Flour for dusting

Procedure
If using crescent rolls: For both packages, unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
If using dough sheet: For both packages, unroll dough, cut into 4 rectangles.

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

1.    On the prepared baking sheet, lay out each rectangle vertically and place one hot dog in the center of each almost half way up the middle.
2.    Fold over the top of the dough and gently stretch to form a ghostly shape.
3.    Using a sharp knife or a straw, make holes for the eyes and mouth.
4.    Bake for 12-15 minutes or until dough is light golden brown and hot dogs are hot.
5.    Serve immediately.

Yield 8 servings

Grab a package of Vienna Beef Hot Dogs in the hot dog section of your local Fry's, Safeway, Albertson's and WalMart
Check out all Vienna Beef products at www.viennabeef.com

 

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