Mummy Hot Dogs
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Mummy Hot Dogs

These spooky Mummy Hot Dogs are a fun and festive treat perfect for Halloween or any party. Wrapped in crescent dough and baked until golden, they are sure to delight kids and adults alike! Serve them warm with your favorite dipping sauces for a tasty appetizer.

AmericanOmnivoreLunchSnackDinnerHalloween
By Carol
20 minPrep
15 minCook
40 minTotal
8Servings
250Calories

Ingredients

  • Hot Dogs8
  • Crescent Roll Dough8 oz / 226 g
  • Unsalted butter1
  • Mustard2 tsp
  • Ketchupto taste

Mummy Hot Dogs are a playful twist on classic hot dogs, making them a great addition to any gathering. The flaky crescent dough creates a fun mummy appearance while keeping the hot dogs juicy and flavorful. These are perfect for Halloween parties or family movie nights!

Substitutions

  • Use vegetarian hot dogs for a meat-free option.
  • Swap crescent roll dough with puff pastry for a different texture.
  • If candy eyeballs are hard to find, use small dollops of mustard instead.

Instructions

  1. Preheat the oven

    5 min

    Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking.

  2. Prepare the dough

    5 min

    Unroll the crescent roll dough and press the perforations to create one flat sheet. Cut the dough into thin strips, about 1/4 inch wide, using a pizza cutter or knife.

  3. Wrap the hot dogs

    10 min

    Take 3-4 strips of dough and wrap them around each hot dog in a criss-cross pattern, leaving a small gap at the top for the mummy's face. Tuck the ends of the dough underneath the hot dog.

  4. Bake until golden

    15 min

    Place the wrapped hot dogs on the prepared baking sheet and brush them lightly with melted butter. Bake for 12-15 minutes until the dough is puffed and golden brown.

  5. Add the eyes

    5 min

    Allow the mummies to cool for 2-3 minutes, then insert two candy eyeballs into each gap. If using mustard, place small dots for eyes with a toothpick.

FAQ

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.

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