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Easy Adorable Mummy Hot Dogs

mummy hot dogs - featured image

A quick and fun Halloween snack featuring hot dogs wrapped in flaky crescent roll dough with cute mummy eyes. Perfect for kids’ parties or last-minute festive dinners.

Ingredients

Scale
  • 1 can (8 oz / 226 g) crescent roll dough (Pillsbury recommended)
  • 8 regular-sized hot dogs (about 4.5 inches / 11 cm each), beef, turkey, or plant-based
  • 1 large egg, beaten (for egg wash)
  • Small pieces of black olives or mustard (for eyes)
  • Optional: pinch of garlic powder or smoked paprika for seasoning

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Open the crescent roll dough can and unroll dough onto a clean cutting board.
  3. Slice dough into thin strips about 1/4 inch (6 mm) wide using a sharp knife or pizza cutter.
  4. Loosely wrap the dough strips around each hot dog, leaving small gaps for the mummy look and space near the top for eyes.
  5. Place wrapped hot dogs on the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
  6. Beat the egg in a small bowl and gently brush the egg wash over the dough-wrapped hot dogs.
  7. Add two small pieces of black olive or tiny dots of mustard near the top of each mummy to create eyes.
  8. Bake for 12-15 minutes until dough is puffed and golden brown, checking at 12 minutes to avoid over-browning.
  9. Remove from oven and let cool for 2-3 minutes before serving.

Notes

Wrap dough strips loosely for the best mummy look. Add eyes just before baking to prevent burning or sinking. If dough browns too fast, tent with foil halfway through baking. Let cool slightly before serving for crisp texture. Can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven at 350°F for 5-7 minutes. Avoid microwaving to keep pastry crisp.

Nutrition

Keywords: mummy hot dogs, crescent roll hot dogs, Halloween snacks, kids party food, easy hot dog recipe, crescent roll recipe