Mummy Hot Dogs

Spooky Mummy Hot Dogs: 8 Ghoulishly Delicious Bites

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Is there anything more fun than Halloween food that stares back at you? These mummy hot dogs have been my go-to party trick ever since my niece squealed with delight at her first bite—those little mustard eyes peeking through golden-brown “bandages” just melt my heart every time! What I love most (besides how ridiculously easy they are) is how even the littlest kitchen helpers can wrap the dough strips with their tiny fingers. Whether you’re throwing a spooky soiree or just want to jazz up family dinner, these adorable mummy hot dogs always disappear faster than ghosts at sunrise. Trust me, they’ll be the hit of your Halloween spread!

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Why You’ll Love These Mummy Hot Dogs

Listen, I’m not exaggerating when I say these mummy hot dogs are pure magic—here’s why they never leave my Halloween recipe rotation:

  • Kid-approved fun: Watching little faces light up when they “unwrap” these edible mummies? Priceless.
  • Foolproof baking: Even if your dough strips look messy (mine always do!), they bake up looking perfectly spooky.
  • Party superstar: They disappear faster than candy at a haunted house—I always double the batch!
  • Endless creativity: Swap ketchup eyes for olives, use spicy mustard “bandages,” or try glow-in-the-dark cheese!

Seriously, if these don’t become your new Halloween tradition, I’ll eat my witch’s hat!

Ingredients for Mummy Hot Dogs

Gather these simple ingredients (and yes, store-bought is totally fine—no shame in my Halloween game!):

  • 8 precooked hot dogs (the plump ones work best for wrapping)
  • 1 can refrigerated crescent roll dough (unrolled and sliced into ¼-inch strips—don’t worry if they’re uneven!)
  • 1 egg, beaten (this gives our mummies that golden “ancient” glow)
  • Mustard or ketchup (for dotting those cute little eyes—I use a toothpick for precision)

Pro tip: Keep the dough cold until the last minute—it’s way easier to handle when chilled!

Equipment You’ll Need

Don’t stress—you probably have everything already! Just grab:

  • A baking sheet (line it with parchment if you’re extra like me)
  • A pastry brush (or just use your fingers in a pinch)
  • A sharp knife (for slicing that dough into mummy bandages)

That’s it! Now let’s make some spooky magic.

How to Make Mummy Hot Dogs

Okay, let’s turn those ordinary hot dogs into screamingly adorable mummies! Follow these steps—I promise it’s easier than trying to keep a toddler’s costume clean on Halloween night.

Step 1: Prepare the Dough

First, unroll that crescent dough on a lightly floured surface (or just your clean counter—I won’t judge). Use a sharp knife or pizza cutter to slice it into thin strips, about ¼-inch wide. Don’t stress about perfection—messy bandages look even spookier! Now, wrap those strips around each hot dog like you’re mummifying them for real, leaving little gaps near one end for the “eyes.” Pro tip: Twist the dough slightly as you wrap for extra texture—it crisps up beautifully in the oven!

Step 2: Bake to Perfection

Pop those wrapped pups onto a baking sheet (I line mine with parchment because cleanup is scary enough without stuck-on dough). Brush them generously with beaten egg—this gives them that golden-brown “just unearthed from a tomb” look. Bake at 375°F for 12-15 minutes until they’re crispy and lightly browned. You’ll know they’re ready when your kitchen smells like a carnival and the dough is firm to the touch.

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Step 3: Add the Eyes

Here’s where the magic happens! Let the mummies cool just enough so you don’t burn your fingers (trust me, I’ve learned this the hard way). Dip a toothpick into mustard or ketchup and dot two little eyes in the gaps you left earlier. Get creative—crossed eyes, winky faces, or even tiny edible eyeball sprinkles if you’re feeling fancy. And voilà! You’ve just made the most Instagram-worthy Halloween snack ever.

Tips for the Best Mummy Hot Dogs

After making these more times than I can count (and surviving many Halloween kitchen disasters), here are my can’t-live-without tips:

  • Cheese is your friend: Stuff those hot dogs with cheese before wrapping—when it oozes out after baking? Pure magic.
  • Chill out: Let the wrapped hot dogs sit in the fridge for 10 minutes before baking—helps the dough hold its shape.
  • Safety first: Always use precooked hot dogs and let them cool slightly before little hands grab them.
  • Get creative: Mix sesame seeds into the egg wash for “dirty bandages” or use black olive slices for spooky hollow eyes!

Remember—imperfections make them look authentically ancient!

Variations and Substitutions

These mummy hot dogs are crazy adaptable—here are my favorite ways to switch things up when I’m feeling creative (or catering to different diets):

  • Veggie twist: Use meatless hot dogs and vegan crescent dough (the almond flour kind works shockingly well!)
  • Dough drama: Swap crescent rolls for puff pastry strips—extra flaky “bandages” that shatter deliciously
  • Dip differently: Try sriracha mayo eyes for heat or guacamole “slime” for green monster vibes
  • Sweet surprise: Wrap mini sausages in cinnamon dough and use chocolate chips for dessert mummies!

The possibilities are endless—just have fun with it!

Serving Suggestions

Oh, these mummy hot dogs deserve a proper haunted feast! I love serving them with “monster guts” (aka spaghetti dyed green with food coloring) or “witches’ fingers” (carrot sticks with almond sliver nails). For dipping? A cauldron of warm queso pretending to be toxic sludge—just add black food gel swirls! Pro tip: Arrange them on a bed of crushed black tortilla chips for that “just dug up from the sand” look. The kids go wild when I dim the lights and serve everything under glow sticks!

Storage and Reheating

Don’t worry if you miraculously have leftovers—these mummy hot dogs keep surprisingly well! Just pop them in an airtight container in the fridge for 2-3 days. When you’re ready to resurrect them, a quick 5-minute toast in the oven or toaster brings back that crispy magic. (Microwaving works in a pinch, but they’ll lose their spooky crispness—speaking from experience!)

Nutritional Information

Okay, let’s be real—these mummy hot dogs are totally a fun food, not health food! But because I know some of you are curious (or just want to justify eating three), here’s the scoop per serving:

  • Calories: 220
  • Fat: 14g
  • Sodium: 480mg
  • Carbs: 18g
  • Protein: 6g

Remember—these are estimates based on standard ingredients. Your exact numbers might shuffle around like a zombie depending on brands or add-ons!

Frequently Asked Questions

I’ve gotten so many spooktacular questions about these mummy hot dogs over the years—here are the ones that pop up most often:

Can I make these ahead of time? Absolutely! Wrap and refrigerate them (unbaked) up to 4 hours before your party—just add 1-2 extra minutes to the bake time. The dough might puff slightly less, but they’ll still taste ghoulishly good!

What dough works best for mummy bandages? Crescent dough is my go-to for its buttery flavor, but puff pastry gives an awesome flaky texture. One reader even used breadstick dough for extra chew—get creative!

Help! My dough strips keep breaking! No worries—just press the ends together like you’re sealing a scar. The egg wash helps “glue” everything as it bakes. Imperfect mummies are the most terrifying anyway!

Can I freeze baked mummy hot dogs? You bet! Freeze on a tray first (so they don’t stick together), then store in bags for up to a month. Reheat straight from frozen at 350°F until crispy again—about 10 minutes.

Share Your Creations!

I’d absolutely die (in the best Halloween way!) to see your mummy masterpieces! Tag me @SpookyEats on Instagram—nothing makes me happier than spotting your creepy-cute creations in my feed. Show me those toothy grins and creative twists!

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Mummy Hot Dogs

Spooky Mummy Hot Dogs: 8 Ghoulishly Delicious Bites

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Fun and spooky Halloween-themed hot dogs wrapped in strips of dough to resemble mummies.

  • Total Time: 25 mins
  • Yield: 8 mummy hot dogs 1x

Ingredients

Scale
  • 8 hot dogs
  • 1 can refrigerated crescent roll dough
  • 1 egg (beaten)
  • Mustard or ketchup (for eyes)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Unroll crescent dough and cut into thin strips.
  3. Wrap strips around each hot dog, leaving space for ‘eyes’.
  4. Place on a baking sheet and brush with beaten egg.
  5. Bake for 12-15 minutes until golden brown.
  6. Use mustard or ketchup to dot eyes on the exposed parts.

Notes

  • Use precooked hot dogs for safety.
  • Let cool slightly before serving to kids.
  • Try with cheese-filled hot dogs for extra flavor.
  • Author: Lynn
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 hot dog
  • Calories: 220
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 35mg

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