Mummy Hot Dogs

Amethyst · October 20, 2025, 10:41pm

Mummy Hot Dogs

Time: 15 minutes mins prep + 13 minutes mins cook
Servings: 10 mummy dogs

Ingredients:

8 ounces of crescent roll dough
10 hot dogs, patted dry
1 teaspoon ketchup
20 candy eyes

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper, then set it aside.

On a clean work surface, roll out crescent dough and cut into 1/4 inch strips, creating at least 10 strips.

Starting at one end, wrap a hot dog with a strip of dough, gently stretching it as you wrap. While wrapping, be sure to leave an area free of dough near one end of the hot dog for eyes (they’ll be attached directly to the hot dog). You can either completely cover the hot dog or leave some gaps where hot dog shows through.

Try to make sure that all seams of dough are on the same side so that they can be tucked under while baking. Once wrapped, place mummy hot dogs, seam side down, on the prepared baking sheet. Repeat this step until all hot dogs are wrapped.

Bake for 11-13 minutes or until the dough is golden brown and the hot dogs are warmed through.

Allow the mummy hot dogs to cool for 5 minutes.

Dab the back of the candy eyes with ketchup, then secure them directly on an exposed area of the hot dog. Repeat this step until all mummy dogs are decorated.

Serve as desired.

Notes:

Preparing in Advance:

Assemble mummy dogs up to the baking step and place on parchment-lined baking sheets.

Refrigerate: Cover with plastic wrap or foil and store in the refrigerator for up to 1 day.

Freeze: Freeze on a baking sheet until solid, then transfer to an airtight container or freezer bag. Store in the freezer for up to 1 month.

When ready to bake:

For refrigerated mummy dogs, let them sit at room temperature for 30 minutes.

For frozen mummy dogs, thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes.

Bake as directed in the recipe.

Storage Instructions:

Store prepared and cooled mummy hot dogs in a sealed container in the refrigerator for up to 3 days.

Freezing Instructions:

Prepare mummy dogs as directed or cool fully if already baked. Arrange on a parchment-lined baking sheet and freeze until solid.
Transfer to a freezer-safe bag or container and store for up to 1 month.
To serve, thaw in the refrigerator overnight.

Reheating Instructions:

Oven: 350°F on a parchment-lined baking sheet for 8–10 minutes.

Air Fryer: 350°F for 4-6 minutes.

Microwave: High for 30-60 seconds.

Substituting Crescent Roll Dough:

Crescent roll dough, store-bought or homemade, is the ideal choice for this Halloween treat. Its elasticity, ability to puff up during baking, and buttery taste make it a great match for the hot dogs.

If you prefer an alternative, puff pastry can work, but keep in mind it lacks yeast, milk, and sugar. This results in a crispier, flakier texture rather than the soft, airy wrap you’d get with crescent roll dough.

Choosing the right hot dogs:

Any hot dog – pork, beef, cheese-filled, etc. – works well for this recipe. You could also substitute with other pre-cooked, firm-casing meats like certain sausages. Just keep in mind that larger sizes may need extra crescent roll dough for wrapping.

Baking Tip:

To keep the pastry from unraveling during baking, brush the edges of the dough with a beaten egg before wrapping it around the hot dogs. This helps the dough stick and creates a golden brown, crispy crust.

Final Touches:

For extra Halloween flair, top your dipping sauce with more candy eyes!

Nutritional Facts:

Recipe courtesy of Homemade Hooplah.com