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Spooky Mummy Hot Dogs: Easy Halloween Recipe

mummy hot dogs - featured image

These Spooky Mummy Hot Dogs are a quick and easy Halloween snack made with hot dogs wrapped in flaky crescent roll dough, baked until golden, and finished with mustard eyes. Perfect for parties, classroom treats, or a fun dinner before trick-or-treating.

Ingredients

Scale
  • 8 hot dogs (beef recommended, e.g., Oscar Mayer or Hebrew National)
  • 1 can (8 ounces) refrigerated crescent roll dough (e.g., Pillsbury)
  • 1 large egg, beaten (for egg wash)
  • Mustard (yellow mustard for eyes; or ketchup, sriracha, candy eyes)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Pat hot dogs dry with a paper towel. Optionally cut in half for mini mummies.
  3. Unroll crescent roll dough onto a cutting board. Press seams together gently to form a solid sheet.
  4. Cut dough lengthwise into thin strips, about 1/2 inch wide (6-8 strips per sheet).
  5. Wrap a dough strip around each hot dog, slightly overlapping, leaving about 1 inch exposed at the top for the face. Tuck the end underneath to secure.
  6. Place wrapped hot dogs on the prepared baking sheet, about 1 inch apart.
  7. Brush each mummy with beaten egg wash (egg mixed with 1 tablespoon water).
  8. Bake for 12-15 minutes, until dough is golden brown and hot dogs are heated through.
  9. Remove from oven and let cool for 2-3 minutes. Using a toothpick or knife tip, dab two small dots of mustard onto the exposed hot dog area for eyes.
  10. Serve immediately while warm.

Notes

For best results, keep dough cold while working. If dough strips get sticky, refrigerate for 5 minutes. For cheesy mummies, slit hot dog lengthwise and stuff with cheese before wrapping. For air fryer, cook at 350°F (175°C) for 8-10 minutes. Unbaked wrapped mummies can be frozen for up to 1 month; bake straight from frozen, adding a few extra minutes.

Nutrition

Keywords: Halloween, hot dogs, mummy, crescent roll, easy, party snack, kids