Mummy hot dogs are a classic Halloween favorite! They make a quick and easy Halloween party snack or appetizer, and kids love them as a cute and spooky holiday dinner.
I’ve made no secret about that fact that I love Halloween! I like to start October by planning to do all of the things. There are movies to be watched, decorations to be made, snacks to be eaten…
But adulting always gets in the way of my carefully crafted plans for daily scary movie marathons and jumbo bags of candy!
And that’s why I love mummy hot dogs so much.
They’re such a fun seasonal twist on the old favorite, pigs in blankets, and they’re so quick and easy to make! You only need 2 ingredients (maybe 3 if you’ve got a bit of extra time on your hands and want to be fancy).
The time from popping open that can of crescent dough to pulling them out of the oven and dunking those spooky little faces into ketchup can be less than 30 minutes.
Need to make them in advance? Totally possible!
Seriously – if you haven’t tried mummy hot dogs before, you’re going to love them.
Want to know how to make them? I promise you, it’s super easy!
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How to make mummy hot dogs
Are you ready for how simple this is? Because you’re just a few steps away from mummy dog heaven
- Pre-heat your oven and pop open your can of crescent roll dough.
- Cut dough into strips about 1/4 inch (0.5 cm) wide.
- Wrap a few dough strips around each hot dog to create the mummy look.
- Bake for 10 -15 minutes. Once they’re cool enough to handle, use a toothpick to dot little yellow eyes onto each mummy hot dog.
Tips for making the best Mummy Hot Dogs
- If your crescent roll dough is perforated be sure to pinch it together to re-seal the perforations and make one big sheet (although you can buy crescent roll sheets at the store if you prefer!).
Having a big sheet of dough makes it way easier to manage the strips when it comes to wrapping your dogs.
- Use a pizza cutter to slice your dough. It’s so much quicker (and way more fun!) than using a knife.
- Keep your slices on the thin side, and gently stretch the dough a little as you wrap. If you don’t stretch the dough it’ll all puff up as it bakes and you’ll lose some of that mummy look.
- Don’t worry if your dough breaks! Just carry on wrapping. I think the messier look is more fun and raggedy mummy-like.
- Wrap your dogs as much or as little as you like! I like to have quite a bit of hot dog showing through, so I use about 2 strips of dough per dog. But if you like a more covered mummy, go for it! This recipe is super forgiving.
It’s completely optional, but when I have a little extra time I’ll sometimes make mummy eyes using green olives. I use a round piping tip to punch out little circles, and then stick those on with a little bit of mustard.
It’s a little fiddly and extra though, so just stick with the mustard eyes if you prefer!
Making mummy dogs in advance
Not only are mummy hot dogs super easy to make, but you can even make them ahead of time if you need to, which makes them a great versatile recipe.
There are 2 approaches you can take if you’re wanting to make your mummy hot dogs in advance.
1. Prepare in advance
The simple way is to everything except the baking in advance.
So you wrap your dogs in advance, maybe in the morning or before the kids finish school. Just store them in an airtight container in the fridge until you’re ready to bake.
When you’re ready, pop your pre-wrapped dogs in the hot oven. 10-15 minutes later you they’re ready to eat!
2. Bake in advance
The other approach is to bake the whole lot ahead of time.
I’d probably underbake the dough ever so slightly because you’re going to putting them back in the oven later, and you don’t want them to brown too much.
Let your cooked mummy hot dogs cool, and then you can store them in an airtight container (don’t be tempted to store them before they’re cool or you’ll end up with soggy dogs!)
Then when you’re ready to serve them, just reheat them in the oven for a few minutes.
If you’re taking these mummy dogs to a party or pot luck then this can be a great option.
Halloween Mummy Hot Dogs
- 1 can crescent roll dough
- 8 hot dogs
- Pre-heat oven to 350ºF (180ºC). Line a baking sheet with a Silpat mat or parchment paper.
- Unroll the crescent dough. Gently pinch the perforations to reseal the dough. Then cut your dough into strips about 1/4 inch (0.5cm) wide. Each hot dog will use approximately 2 strips of dough.
- Pat your hot dogs dry. Take a hot dog and start wrapping it with strips of dough, stretching the dough slightly as you wrap. Don't forget to leave some gaps so the face can peek through the bandages!
- Place the wrapped dogs on your baking sheet and brush with a little melted butter or oil. Bake for 10-15 minutes, until the dough starts to go a light golden brown.
- Once the hot dogs are cool, use a toothpick to dot on the mustard eyes.
- If desired, you can also cut out small circles of green olives for eyes, and stick these to your hot dogs with mustard or ketchup.
Looking for more Halloween recipes?
- Mummy Rice Krispie Treats
- Chocolate Spider Web Sheet Cake
- Spider Web Pretzel Treats
- Witches Broom Pretzel Treats
- Ghost and Mummy Oreo Cookie Treats
Even More Halloween Fun
Looking for some creepy cute and free Halloween party printables to get in the Halloween spirit? Check out my free printable party set right here!
It includes two Trick or Treat Halloween banners, straw flags, treat bag toppers, cupcake toppers and more!
Want some more Halloween party inspiration? Have a look at my Best Halloween Party Ideas post here. It’s full of ideas for food, favors and more!