Monday, October 29, 2012

Meatless Monday: Mummy Dogs

It's almost Halloween! Are you in the spirit yet?


Biscuit Dough
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening (or butter)
3/4 cup soy, rice, or almond drink (or milk)

Package of veggie dogs
1/4" strips of cheese (or vegan cheese)
Mustard for decoration

Ketchup for dipping


Biscuit Dough
1. Sift all the dry ingredients into a bowl and stir them well with a fork. Cut the shortening (or butter) into bits and stir it into the mix. It should not look very good yet.
2. Add the liquid and stir until a dough forms. Gather the dough into a large ball, without kneading it much. Roll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick. Cut it into 4 rectangles
3. With a kitchen knife, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces.

Mummy Dogs
1. Lay and a 1/4" slice of cheese on veggie dogs.
2. Wrap 4 pieces of dough around each veggie dog to look like bandages, stretch to completely cover veggie dog.
3. About 1/2 inch from each veggie dog end, separate bandages so veggie dog shows through for eyes. On ungreased large cookie sheet, place wrapped veggie dogs (cheese side down), and spray dough lightly with cooking spray or olive oil.
4. Bake 13-16 minutes or until dough is light golden brown and dogs are hot.
5. With mustard, add eyes.
6. Serve with ketchup dip, the mummy blood!

Adapted from: and