Burger Mummies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter one side of each slice of bread, and press each slice butter-side down into the cups of a muffin tin.
• In a medium bowl, mix together the ground beef, egg, onion, cream of mushroom soup, salt and pepper until well blended. Fill each bread cup with the mixture. Sprinkle shredded Cheddar cheese over the tops.
• Bake for 30 minutes in the preheated oven, or until meat is cooked through.

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
• Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips.
• Take 1 hot dog and 1 strip of the dough and wind the dough around the hot dog while pulling gently to stretch the dough. Crisscross the dough every so often so it looks like mummy wrappings. Near the end of the hot dog, leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with remaining dough and hot dogs. Bake until golden brown, about 15 minutes.
• While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies' eyes.
• Remove the hot dogs from oven. Using a toothpick, smear some ketchup on one side of each cheese round and "glue" it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.

Steps:

• Heat oven to 375°F
• Unroll dough; separate at perforations into 12 breadsticks.
• With knife or kitchen scissors, cut each breadstick lengthwise and crosswise into 4 pieces, making a total of 48 pieces of dough.
• Wrap 4 pieces of dough around each hot dog to resemble "bandages," stretching dough slightly to completely cover hot dog.
• About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for face.
• Place wrapped hot dogs on ungreased large cookie sheet; spray dough lightly with cooking spray.
• Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
• With mustard, draw features on "face.".
• Makes: 12 sandwiches.
• Kitchen Tips:.
• Just for fun, to create Hot Dog Mummies on Sticks, push a flat wooden stick with rounded ends into the end of each hot dog before wrapping it in the dough.

Steps:

• Toast English muffins.
• Preheat oven to 350*.
• Lay 4 muffin halves on baking sheet.
• Spread a tablespoon of pizza sauce on each muffin half.
• Set 2 olive slices in place for eyes on each muffin half.
• Pull string cheese into pieces and lay on muffins above and under "eyes", layering them to look like mummy wrappings.
• Bake for 10 minutes or until cheese is melted.

Steps:

• Roll out croissant dough on a cookie sheet lined with parchment paper. Freeze dough for 15 minutes.
• While dough chills take a paring knife and cut hot dogs into little people. With the paring knife make an incision 3⁄4 of the way up on the left and right of hot dog to make arms. Then make an incision in the middle of the hog dog half way down to create legs.
• Remove the dough from the freezer and with a spice cutter or pizza cutter slice the dough into little strings. Leave an opening at the top for the eyes.
• Wrap each hot dog with strings of dough to create a wrapped mummy.
• Place the wrapped hot dog mummies on a cookie sheet and bake for 15 minutes and 350 degrees.
• Once the hot dog mummies have cooled take a tube of mustard and paint on two little eyes where you left an opening at the top.
• Enjoy!

Steps:

• Heat a grill or grill pan to medium-high.
• Form the beef into 4 burger patties 1/2 inch smaller in diameter than your buns. Generously season both sides with salt and pepper and grill, turning once, until cooked through, about 10 minutes.
• While the burgers grill, press the bottom halves of the buns very flat and cut into 1/2-inch-wide strips. Cut the pickles into smiles, frowns, or angry mouths.
• During the last minute of grilling, top each patty with a slice of cheese, letting it hang over the sides. When the cheese melts, transfer the patties to the top halves of the buns. Quickly arrange the bottom bun strips on top to resemble mummy bandages, leaving a space for eyes, and pressing the strips against the cheese. Make "eyes" with ketchup and place the pickle "mouths" on top.