Mummy Hot Dogs

Make spooky Mummy Hot Dogs with crescent roll dough, hot dogs, and mustard eyes. A quick, kid-friendly Halloween recipe everyone will love!

These delicious Mummy Hot Dogs are a classic Halloween recipe that makes for the perfect October-time dinner or a fun addition to your next Halloween party!

I always love finding adorable Halloween treats and appetizers to make during the spooky season. Even though my kids are pretty grown up, they still get a kick out of any (and all) Halloween-inspired goodies I decide to make. I mean, let’s be real, who wouldn’t enjoy sinking their teeth into Mummy Hot Dogs? Only a Halloween grinch would, that’s who! 😉

MUMMY HOT DOGS

Speaking of spooky season, I am very excited to say that Halloween is coming up here very soon! As usual, my family is throwing a Halloween party, and it’s at my house. So you already know it’s going to be good. 😉 I’ve planned tons of different games that everyone can join in on, such as a costume contest, apple bobbing, toilet-paper mummy wrap, and my personal favorite, seeing who can eat a donut the fastest with their hands behind their back. To say the least, this year’s gonna be a fun one!

What completes a Halloween party to me is the treats, snacks, and appetizers. Which is where these Mummy Hot Dogs come in! They’re the perfect addition to any Halloween party snack table. They are so easy to make, and the kiddos will love them. To really set these over the bar, you could also make a sweet mustard sauce to serve on the side as a dip! You could even use the cheese-filled hot dogs for a warm and gooey cheese center. No matter how you choose to make or serve these, know you’ll love them!

Find my expert tips on how to make mummy hot dogs below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love These Easy, Spooky Mummy Hot Dogs:

• Quick & Easy-To-Make: Just a few simple ingredients—crescent roll dough, hot dogs, and mustard—come together in under 30 minutes.
• Kid-Friendly: With hot dogs wrapped in buttery crescent roll dough, even the little ones will happily dig in. Consider this recipe picky-eater approved!
• Make-Ahead Friendly: You can prep them ahead of time, then bake right before serving for warm, golden-brown mummy dogs.
• Customizable: Add mustard “eyes” or serve with ketchup and dipping sauces to give each mummy its own personality.
• Perfect For Halloween Parties: These mummy hot dogs are festive, fun, and guaranteed to be the star of any spooky spread.

Ingredients

• 10 Hot Dogs
• 1 can (8 ounces) refrigerated Pillsbury Crescent Roll dough
• cooking spray
• Mustard and Ketchup

Instructions

Preheat oven to 375 degrees F. Unravel the dough and separate at perforations. Create 4 rectangles. Press perforations together to seal.

Cut each rectangle lengthwise into 10 thin strips. Wrap 4 pieces of dough around each hot dog. Stretching the dough completely around the hot dog to look like ‘bandages’. Leave a 1/2 inch wide space at the top of each hot dog to reveal the ‘face’ of the mummy. Repeat with all hot dogs.

Place mummy dogs on an ungreased cookie sheet. Spray them lightly with cooking spray. Bake for 12 to 14 minutes or until golden brown and the hot dogs are hot.

Remove from oven and let cool for a couple of minutes. Create the ‘eyes’ with two dots of mustard. Serve warm with ketchup and mustard. Enjoy!

Servings

Serves 10.

Storage and Reheating

If you have leftovers, allow the mummy hot dogs to cool completely before storing. Place them in an airtight container in the refrigerator for up to 3 days. To keep the crescent roll dough from getting soggy, avoid stacking them directly on top of each other—use parchment paper between layers if needed.

To reheat, place mummy hot dogs on a baking sheet and warm in a 350°F oven for 8–10 minutes until heated through and the dough is crisp again. You can also microwave them for 20–30 seconds, but the dough will be softer.

Holly’s Tips for the Best Mummy Hot Dogs:

• Seal the Dough Properly: Press the perforations together before cutting strips to prevent the crescent dough from unrolling while baking.
• Don’t Wrap Too Tightly: Stretch the dough gently around the hot dogs to resemble mummy “bandages.” Wrapping too tightly can prevent even baking.
• Leave Space For The Mummy Face: Make sure to leave about ½ inch at the top so you can add mustard eyes after baking.
• Use Cooking Spray Sparingly: A light spray prevents sticking without making the dough soggy.
• Check Oven Temperature: Ovens vary, so start checking around 12 minutes. The hot dogs should be hot, and the dough golden brown.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Mummy Cupcakes are the perfect spooky Halloween treat!

Looking for an easy Halloween snack? My Monster Munch snack mix combines pretzels, Chex, candy corn, M&M’s, and creamy white chocolate for a sweet and salty fall treat.

Looking for easy Halloween dishes to serve at your party? You can’t go wrong with my Ghost Brownies, Spider Web Cookie, Caramel Apple Slices, and Caramel Apple Dip.

Have you made this Mummy Hot Dogs recipe? 👻
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MummyHotDogs #HalloweenRecipes #LifeInTheLofthouse

Mummy Hot Dogs

Mummy Hot Dogs are a fun and creative spin on the classic pigs in a blanket. Flaky crescent dough is wrapped around hot dogs and mustard eyes are added to look like scary mummies!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Servings: 10

Ingredients

• 10 Hot Dogs
• 1 can (8 ounces) refrigerated Pillsbury Crescent Roll dough
• cooking spray
• Mustard and Ketchup

Instructions

• Preheat oven to 375 degrees F. Unravel the dough and separate at perforations. Create 4 rectangles. Press perforations together to seal.
• Cut each rectangle lengthwise into 10 thin strips. Wrap 4 pieces of dough around each hot dog. Stretching dough completely around hot dog to look like ‘bandages’. Leave a 1/2 inch wide space at the top of each hot dog, to reveal the ‘face’ of the mummy. Repeat with all hot dogs.
• Place mummy dogs on an un-greased cookie sheet. Spray them lightly with cooking spray.
• Bake for 12 to 14 minutes or until golden brown and hot dogs are hot.
• Remove from oven and let cool for a couple minutes. Create the 'eyes' with two dots of mustard. Serve warm with ketchup and mustard. Enjoy!

Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!

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