I first made Mummy Hot Dogs for a school Halloween party years ago, and they were an instant hit with both kids and adults. They vanished from the platter in minutes! It was the perfect reminder that the most straightforward recipes often bring the most joy and create the best memories. This simple recipe delivers a spooky, delicious treat that is always a crowd-pleaser.
You’re going to love how this recipe delivers maximum festive fun with minimal effort. There’s no complicated technique, just the simple joy of creating something fun and tasty, which also makes it the perfect activity to get kids involved in the kitchen. This is precisely why this Mummy Hot Dogs recipe has become my absolute go-to for any Halloween gathering.
Ingredients
- 1 crescent roll dough sheet
- 8 hot dogs
- 16 eyeball sprinkles
- Ketchup & mustard, for serving
How to Make Mummy Hot Dogs
Step 1: Prepare Your Station and Dough
First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking. Unroll the crescent dough sheet and pinch the seams together to create one large rectangle. Then, use a pizza cutter or knife to slice the dough lengthwise into thin, 1/4-inch strips.
Step 2: Wrap the Hot Dog Mummies
Now for the fun part! Pat the hot dogs dry with a paper towel to help the dough stick better. Take one strip of dough and wrap it around a hot dog, stretching it slightly as you go. Remember to leave gaps between the strips for an authentic bandaged look and leave a small bare spot for the eyes.
Step 3: Bake Until Golden
Place the wrapped hot dogs on your prepared baking sheet, leaving an inch or two between them for even baking. Bake for 12-15 minutes, or until the dough is puffed up and golden-brown.
Step 4: Add the Eyes and Serve
Let the mummy dogs cool for a minute. While they are still warm, gently press two eyeball sprinkles into the space you left for the face. Serve your fresh Mummy Hot Dogs immediately with ketchup and mustard.
My Best Mummy Hot Dogs Tips
My Secret for Perfectly Crisp Bandages
I’ll let you in on a tip I learned after a few batches came out a bit soft: don’t wrap the dough too tightly. If the bandages are too snug, they trap steam and the dough turns out soggy. By keeping the wraps loose enough for air to circulate, you guarantee every bite is perfectly crisp.
Prevent the Dough from Sticking
If your dough strips become warm and sticky, just pop them in the refrigerator for 5-10 minutes. Chilled dough is much easier to handle and makes the wrapping process quicker and less messy.
Making Them Ahead for a Party
You can easily prepare these ahead of time. Assemble the Mummy Hot Dogs on the baking sheet, cover them loosely with plastic wrap, and refrigerate for up to four hours. When ready, pop the tray directly into the preheated oven, adding an extra minute or two to the baking time.
Variations of Mummy Hot Dogs
It’s incredibly easy to customize your mummy dogs. For a cheesy twist, make a small slit in each hot dog and stuff it with a thin strip of cheddar or mozzarella before wrapping. If you need a bite-sized appetizer, this recipe works perfectly with cocktail wieners for mini mummies. You can also cater to dietary needs by swapping in plant-based hot dogs for a vegetarian version; just check that your crescent dough is dairy-free.
FAQs
Can I use puff pastry instead of crescent dough?
Yes, you certainly can. Puff pastry will create a flakier, crispier “bandage” that puffs up a bit more. Just thaw it according to package directions before slicing and wrapping.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place them in a 350°F (175°C) oven or an air fryer for 5-7 minutes until crisp. I’d advise against microwaving, as it makes the dough soft.
What are the best dipping sauces to serve with these?
While ketchup and mustard are classic, you can get creative! Try a green-tinted ranch dip (“monster slime”) or a deep red marinara sauce for a spooky, “bloody” effect.
Can I make these in an air fryer?
Absolutely! The air fryer makes them extra crispy. Place them in a single layer in the basket and cook at 350°F (175°C) for 6-8 minutes, or until golden and cooked through.
Mummy Hot Dogs
- Total Time: 30 minutes
- Yield: 8 Mummy Dogs 1x
Description
Get ready for the spookiest, tastiest treat of the season! These Mummy Hot Dogs are the ultimate Halloween crowd-pleaser, guaranteed to delight both kids and adults. With just a few simple ingredients, you can wrap up these adorable and delicious mummies in minutes. It’s the perfect easy, festive recipe for school parties, family dinners, or any Halloween bash, proving that the most fun foods are often the easiest to make!
Ingredients
1 (8 oz) can refrigerated crescent roll dough
8 hot dogs
16 edible eyeball sprinkles
Ketchup and mustard, for dipping
Instructions
Prepare Your Station and Dough
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the crescent dough sheet and pinch the seams together to form a single large rectangle. Using a pizza cutter or a knife, slice the dough lengthwise into thin, 1/4-inch strips.
Wrap the Hot Dog Mummies
Pat the hot dogs dry with a paper towel. Take a strip of dough and wrap it around a hot dog, stretching slightly as you go. Leave some gaps between the dough strips to create a “bandaged” look, and be sure to leave a small space open near one end for the eyes.
Bake Until Golden
Place the wrapped mummy dogs on the prepared baking sheet, about an inch apart. Bake for 12-15 minutes, or until the dough is puffed and golden brown.
Add the Eyes and Serve
Let the mummy dogs cool on the baking sheet for a minute. While they are still warm, gently press two eyeball sprinkles into the space you left for the face. Serve immediately with ketchup and mustard for dipping.
Notes
Crispy Bandages: For the best texture, don’t wrap the dough strips too tightly around the hot dogs. This allows air to circulate, making the “bandages” perfectly crisp instead of soggy.
Make-Ahead Tip: You can assemble the mummy dogs up to 4 hours in advance. Arrange them on the baking sheet, cover with plastic wrap, and refrigerate. Bake directly from the fridge, adding an extra 1-2 minutes to the baking time.
Easy Variations: For a cheesy twist, slice a slit into each hot dog and stuff it with a thin strip of cheddar or mozzarella before wrapping. You can also use cocktail wieners for adorable mini-mummies.
Air Fryer Method: To make these in an air fryer, cook them in a single layer at 350°F (175°C) for 6-8 minutes, or until the dough is golden and crispy.
Spooky Sauces: Serve with classic ketchup and mustard, or get creative with a green-tinted ranch dip (“monster slime”) or a marinara sauce (“bloody” dip).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Mummy Dog
- Calories: 240
- Sugar: 3
- Sodium: 710
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Carbohydrates: 12
- Fiber: 1
- Protein: 7
- Cholesterol: 30
Keywords: Mummy Hot Dogs, Halloween recipe, easy Halloween food, kids Halloween party, crescent roll hot dogs, spooky snacks, Halloween appetizer, festive food
