Mummy Hot Dogs are a fun and easy treat that’s perfect for Halloween or any time you want to bring some playful spirit to your meal. These little hot dogs wrapped in crescent roll dough look like tiny mummies with their little eyes peeking out, making them as cute as they are tasty. The combination of warm, soft dough and savory hot dogs is a quick crowd-pleaser, especially with kids.
I love making Mummy Hot Dogs because they’re so simple but always get everyone smiling. Wrapping the dough around the hot dogs feels like a mini craft project in the kitchen, and I always sneak a little extra dough to make the “bandages” nice and thick. Plus, adding little dots of mustard or ketchup eyes lets me get creative and funny with their expressions.
These are great for serving at parties, as an appetizer, or even a fun lunch. I like to pair them with some carrot sticks or a simple salad to balance things out, but really, you can’t go wrong! They come together quickly, which makes them a perfect last-minute festive snack that’s both delicious and delightful to look at.
Key Ingredients & Substitutions
Hot Dogs: Classic beef or pork hot dogs work well here, but you can swap in veggie or chicken hot dogs if preferred. I like to choose ones without too much water to avoid soggy dough.
Crescent Roll Dough: This dough is soft and easy to wrap, but puff pastry is a great alternative if you want a flakier texture. For a gluten-free option, try gluten-free crescent rolls or dough.
Egg Wash: Brushing the dough with beaten egg gives it that beautiful golden color. If you’re avoiding eggs, a little milk or melted butter can work, just expect a lighter color.
Eyes: Edible candy eyes are fun and easy, but you can also make eyes with tiny dots of mustard or ketchup. This makes it simple and avoids extra sugar.
How Do You Wrap Hot Dogs to Look Like Mummies Without Tearing the Dough?
The key is to cut thin, even strips of dough about 1/2 inch wide. Thinner strips are flexible and easier to wrap without tearing. Here’s how I do it:
- Unroll and cut the dough into strips using a pizza cutter for clean edges.
- Wrap the dough loosely around the hot dog in a spiral, leaving small gaps to mimic mummy bandages.
- Avoid pulling the dough too tight—it’s better to overlap slightly and keep some space to let the dough expand while baking.
- Leave both ends of the hot dog uncovered for a neat finish.
Brushing with egg wash carefully after wrapping helps the dough seal and crisp up beautifully. Patience and gentle handling make all the difference!
Equipment You’ll Need
- Baking sheet – I prefer a rimmed baking sheet to catch any drips and make cleanup easy.
- Parchment paper – keeps the hot dogs from sticking and makes for easy removal after baking.
- Pizza cutter or sharp knife – makes slicing the dough into thin strips quickly and evenly.
- Small bowls – for beating the egg and for your dipping sauces or eye dots.
- Twist or spoon – handy for wrapping the dough smoothly around hot dogs without tearing.
Flavor Variations & Add-Ins
- Use turkey or chicken sausages instead of hot dogs for a lighter option.
- Add shredded cheese on top before baking for a cheesy twist.
- Wrap with puff pastry instead of crescent dough for a flakier texture.
- Decorate with different toppings like sliced olives for eyes or spicy mustard for an extra punch.
Mummy Hot Dogs
Ingredients You’ll Need:
- 8 hot dogs
- 1 can (8 oz) refrigerated crescent roll dough or puff pastry sheet
- 1 egg (for egg wash)
- Edible candy eyes (about 16 for 8 hot dogs) or small dots of mustard/ketchup for eyes
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 12-15 minutes to bake. Overall, you’ll have these fun and delicious mummy hot dogs ready in about 25 minutes — perfect for a quick snack or party treat!
Step-by-Step Instructions:
1. Prepping The Oven and Dough:
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper so nothing sticks. Unroll your crescent roll dough or puff pastry on a clean surface. If you’re using puff pastry, lightly roll it out to about 1/8 inch thick.
2. Wrapping The Hot Dogs:
Cut the dough into thin strips about ½ inch wide using a pizza cutter or sharp knife. Take one hot dog and wrap it in the dough strips, spiraling around like mummy bandages. Leave a small gap or two so it looks like the fabric is loosely wrapped. Make sure to leave the ends of the hot dogs exposed.
3. Baking and Finishing Touches:
Place the wrapped hot dogs on your lined baking sheet. Beat the egg lightly and brush it over the dough so it browns nicely when baked. Bake for 12-15 minutes until the dough turns golden and delicious. Let them cool a bit, then add eyes using candy eyes or a dab of ketchup or mustard to make little faces. Serve warm and enjoy!
Can I Use Frozen Crescent Roll Dough?
Yes, you can! Just make sure to thaw it completely in the refrigerator before unrolling and cutting. This helps the dough stay pliable and easier to wrap around the hot dogs.
Can I Make Mummy Hot Dogs Ahead of Time?
Absolutely! Wrap the hot dogs in dough and place them on the baking sheet, then cover tightly with plastic wrap and refrigerate for up to 4 hours before baking. This way you can save time before your event.
How Should I Store Leftovers?
Store leftover mummy hot dogs in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 5-7 minutes to keep the dough crisp.
What If I Don’t Have Candy Eyes?
No problem! You can simply use small dots of mustard or ketchup to create cute eyes on your mummy hot dogs. A toothpick works great to apply these precisely.
