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Bacon and Hot Dog Mummies




Source of Recipe


Farmer John


Recipe Introduction


A nice dish for Halloween


List of Ingredients




15 slices Farmer John® Bacon
4 cups All Purpose Flour
1 envelope Active Dry Yeast
1/4 tsp. Salt
1-2/3 cups Water (115 degrees F or hot to the touch)
3 Farmer John® Franks or Wieners split in half lengthwise


Recipe



1: Preheat oven to 400 degrees F. Cook bacon in a large skillet over medium heat until some fat is rendered, about 1 minute per side. Bacon should be limp and the meat should be rosy pink. Drain on a paper towel lined surface and set aside until ready to use.
2: Mix together the flour, yeast and salt in a large mixing bowl. Add 3/4 cup water and stir. Add remaining water and mix thoroughly. Dough should be sticky. Turn dough onto a floured surface and knead for 5 minutes, until dough is smooth and elastic.
3: Divide dough into 6 equal parts. Keep dough covered and cool to prevent the dough from rising too much. Using hands, smooth out the dough to a 6 inch length and a 3 inch width. Place one frank half in center of dough. Wrap dough tightly around the frank. Repeat process.
4: Pinch the top part of the dough, forming a round bulbous head. Cut 2 inch slits on each side of the dough forming arms. Shape dough with fingers and form broad shoulders and narrow legs. Brush with the beaten egg and place on baking sheet. Bake for 8-9 minutes. "Mummies" should be slightly puffed and light in color. if dough has expanded greatly, pinch the dough back into shape using tongs.
5: Cut bacon strips in half lengthwise. Wrap 4-5 strips around dough starting from the head. Completely cover the mummies in bacon making sure the bacon is not wrapped too tightly around dough. Secure each bacon end with toothpicks. Bake for 8 more minutes. Bacon should be deep golden brown. Remove toothpicks and serve.


Serves 6.