Halloween is all about having some scary good fun with food, and one of my favorite spooky snacks to make every year is mummy hot dogs. That’s right—grilling season isn’t the only time of year where these juicy bites can shine. Think of it as a hauntingly good upgrade to the usual bun, with hot dogs wrapped in buttery crescent dough “bandages” to look like mini mummies. I’ve had a plate out every Halloween for my annual spooky movie marathon with friends, and it’s the first appetizer to go. Plus, they’re so easy to make in 30 minutes and you only need three main ingredients. Ready to crush your Halloween party? Here’s how to make mummy hot dogs.
What are mummy hot dogs?
Mummy hot dogs are a Halloween twist on the classic pigs in a blanket. Instead of the usual plain dough wrap, the hot dogs are wrapped to resemble mummies by crisscrossing strips of crescent dough or puff pastry around them, leaving small gaps to reveal their “faces.” For extra spooky flair, candy eyes or dots of mustard or ketchup are added after baking to complete the look. And as expected, mummy dogs are as tasty as they are adorable, adding a savory spin to the usual spread of Halloween candy.
Tips for success with mummy hot dogs
Making these little guys really couldn’t be more simple—and fun. But after a few attempts, here’s what I’ve learned to nail them for your guests:
1. Choose the right dough
I recommend using crescent roll dough as it has a softer, flakier texture. But you can also use puff pastry for a crispier result. Phyllo dough may be too flaky or thin to support the hot dogs.
2. Keep the dough even
For the best mummy look, make sure your dough strips are evenly sized. A good rule of thumb is to aim for about ¼ to ½-inch wide. Wrap the dough in different directions, overlapping slightly to give the mummies a realistic, bandaged effect.
3. Add the eyes after baking
To create your mummy’s eyes, you can use edible candy eyes, which are easily available at most grocery stores or online. You can also make your own with dots of mustard or ketchup. Just be sure to add the eyes after baking so they don’t melt in the oven.
4. Play with sauces for dipping
While classic ketchup and mustard work great, add some customization to your Halloween spread by offering a variety of options. Try a “blood” dip (a spicy ketchup or BBQ sauce), a “slime” dip (a creamy guacamole) or a “ghostly” ranch dressing.
Halloween mummy hot dogs recipe
Whether you’re looking for a fun snack to whip up with the grandchildren or preparing for your own monster mash, this finger food is sure to frighten (in a good way). I love how this recipe from Lil’ Luna includes melted American cheese for a gooey surprise once you bite in. You can also make them ahead of time and store in the fridge before baking.
Ingredients:
- 1 (8-oz.) can refrigerated crescent roll dough, crescents or sheet
- 2½ slices American cheese
- 10 hot dogs
- Cooking spray
- Candy eyes (or ketchup and mustard)
Directions:
- Total Time: 30 minutes
- Yield: 10 servings
- Heat oven to 375°F. Then, unroll the dough. If using crescent rolls, separate at perforations, creating four rectangles and press perforations to seal. If using the dough sheet, cut into four rectangles.
- Using a knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
- Slice cheese slices into quarters (the ½ cheese slice will be cut in half).
- Pair one hot dog and one cheese slice, then wrap four pieces of dough around them to look like mummy wraps. Slightly stretch the dough to cover the hot dogs completely. About ½-inch from one end of each hot dog, separate the dough so hot dog shows through for the mummy’s face. Repeat with remaining ingredients.
- On a large, un-greased cookie sheet, place wrapped hot dogs (cheese side down) and spray dough lightly with cooking spray.
- Bake for 13 to 17 minutes, or until dough is light golden brown. Once out of the oven, add two candy eyes to the face openings.
Storing and reheating mummy hot dogs
Mummy hot dogs are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for two to three days, or longer in the freezer. When it’s time to reheat, use an oven or toaster oven instead of the microwave to keep the dough crispy—about five to seven minutes at 350°F.
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