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Hot dogs wrapped in golden dough and dotted with mustard eyes: these mummy hot dogs are the easiest spooky snack for Halloween. They take just a few ingredients and about 30 minutes, and kids love helping wrap them. Serve them warm with ketchup and mustard at your next Halloween party, class celebration or family movie night.
why make this recipe
These mummy hot dogs look impressive but are simple enough for beginners and little helpers.
- Only a few ingredients: hot dogs, refrigerated crescent dough and mustard.
- Ready in about 30 minutes: the oven does most of the work.
- Kid-friendly: wrapping the “bandages” is a fun job for kids.
- Perfect for Halloween: great for parties, school events, trunk-or-treat and spooky dinners.
how to make mummy hot dogs
Ingredients
For the mummy dogs
- 1 can (8 ounces) refrigerated crescent dough sheet or crescent rolls
- 10 beef hot dogs (regular size)
- 3 slices American cheese, cut into quarters (optional)
- Cooking spray
For the eyes and serving
- Yellow mustard, for dotting the eyes
- 20 candy eyeballs (optional, stuck on with a dot of mustard)
- Ketchup and extra mustard, for dipping
Directions
- Heat the oven: Heat the oven to 375°F and line a baking sheet with parchment paper.
- Dry the hot dogs: Pat the hot dogs dry with paper towels so the dough sticks.
- Cut the dough: Unroll the crescent dough and press any seams together to seal. Cut it into 4 rectangles, then cut each rectangle lengthwise into 10 thin strips.
- Add the cheese: If using, set one piece of cheese along the length of each hot dog.
- Wrap the mummies: Wrap about 4 strips of dough around each hot dog, stretching slightly and criss-crossing for a bandage look. Leave a small gap near one end for the face.
- Arrange and spray: Place the mummies on the baking sheet, cheese side down, about 1 inch apart. Spray lightly with cooking spray.
- Bake: Bake for 13 to 17 minutes, until the dough is golden brown and the hot dogs are hot.
- Cool briefly: Let the mummies cool for about 5 minutes so the dough sets.
- Add the eyes: Dot two small eyes of mustard in each face gap, or press on candy eyes using a dab of mustard as glue.
how to serve mummy hot dogs
Serve the mummies warm on a platter with ketchup, mustard and honey mustard for dipping. They go well with a bowl of chips, a fall veggie tray or a pot of mac and cheese. For a party, arrange them in rows on a black or orange platter for the spooky effect.
how to store mummy hot dogs
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 8 to 10 minutes, until warm and crisp. If you used candy eyes, add them after reheating so they don’t melt.
tips to make mummy hot dogs
- Dry the hot dogs well so the dough doesn’t slip off.
- Cut the strips thin and stretch them lightly as you wrap for a realistic bandage look.
- Leave a gap for the face before baking, since the dough puffs up.
- Let them rest for a few minutes before adding eyes.
- Use a toothpick to place small, neat mustard dots.
variation
- Cheesy mummies: tuck a strip of cheese under each hot dog before wrapping.
- Mini mummies: cut cocktail franks in half and wrap with thinner strips.
- Air fryer: cook in a single layer at 350°F for about 8 to 10 minutes, checking early.
- Veggie version: use plant-based hot dogs.
- Pizza mummies: brush the dough with pizza sauce and serve with marinara.
FAQs
What are mummy hot dogs made of?
They’re hot dogs wrapped in thin strips of refrigerated crescent dough that bake up like mummy bandages, with small eyes added on top.
What temperature do you bake mummy hot dogs?
375°F for about 13 to 17 minutes, or until the dough is golden brown and the hot dogs are heated through.
How do you make the eyes?
Dot two small spots of mustard on each face, or stick on candy eyeballs with a small dab of mustard.
Can I make mummy hot dogs ahead of time?
Yes. Wrap them up to 4 hours ahead and keep them covered in the fridge, then bake just before serving.
Can I use puff pastry instead of crescent dough?
Yes. Cut puff pastry into thin strips and wrap the same way. It will be flakier, and the baking time may differ slightly.
Can I make mummy hot dogs in the air fryer?
Yes. Cook them in a single layer at 350°F for about 8 to 10 minutes, checking early.
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Mummy Hot Dogs
Ingredients
Equipment
Method
- Heat the oven to 375°F and line a baking sheet with parchment paper.
- Pat the hot dogs dry with paper towels.
- Unroll the dough, press seams together, cut into 4 rectangles, then cut each rectangle lengthwise into 10 thin strips.
- If using cheese, place one piece along each hot dog.
- Wrap about 4 strips around each hot dog, stretching and criss-crossing, leaving a small gap near one end for the face.
- Place on the baking sheet, cheese side down, and spray lightly with cooking spray.
- Bake 13 to 17 minutes until the dough is golden and the hot dogs are hot.
- Cool for about 5 minutes.
- Add two small dots of mustard for eyes in each face gap, or press on candy eyes with a dab of mustard. Serve with ketchup and mustard.
