Mummy Hot Dogs are a fun and simple treat that everyone loves, especially around Halloween! They’re basically hot dogs wrapped up in strips of dough to look like little mummies, with cute eyes peeking out. The combination of warm, flaky dough and savory hot dog inside is always a hit, and they’re super easy to make.
I love making these because they bring out the kid in everyone. It’s such a fun activity to wrap the dough around the hot dogs and add the eyes with just a couple of dots of mustard or ketchup. Plus, they bake up quick, so you don’t have to wait long to enjoy them. I always get a kick out of seeing how silly and creative my version looks compared to others.
These are perfect for serving at a party or as a special snack. I usually pair them with a side of ketchup and mustard for dipping and some crunchy veggies to balance it out. Mummy Hot Dogs make me smile every time, and they’re a great way to make an ordinary meal feel a little more festive and fun.
Key Ingredients & Substitutions
Hot Dogs: Classic beef or pork hot dogs work well, but chicken or turkey dogs are great for a lighter option. For a vegetarian twist, try plant-based hot dogs, which hold up nicely in the oven.
Crescent Roll Dough: I like using crescent roll dough for its buttery flavor and easy handling. Puff pastry is a good substitute if you want a flakier crust. If gluten-free is needed, check for GF dough options in stores.
Edible Eyes: Candy eyes add cute character, but if you don’t have them, small dots of mustard, mayo, or ketchup can make simple eyes—just use a toothpick or the tip of a knife for precision.
How Do You Wrap the Hot Dogs to Look Like Mummies?
Wrapping the dough strips evenly is key to the mummy look. Here’s how I do it:
- Cut dough into thin strips, about ½ inch wide. Too thick won’t look as good, too thin can tear.
- Start near the bottom of the hot dog and wrap diagonally, leaving little gaps to show the “skin.”
- Leave a small space near the top clear for the face and eyes.
- Overlap strips unevenly for a natural, messy mummy effect—it looks more fun this way.
- Don’t wrap too tightly; the dough needs room to expand while baking without breaking.
These tips helped me get that perfect mummy look every time, making the snack both tasty and adorable!
Equipment You’ll Need
- Baking sheet – I recommend lining it with parchment paper to prevent sticking and make cleanup easier.
- Sharp knife or pizza cutter – helps you cut the dough into clean, even strips.
- Small spoon or toothpick – useful for placing and securing candy eyes or dotting eyes with condiments.
- Cooling rack – optional, for letting the hot dogs cool slightly after baking.
Flavor Variations & Add-Ins
- Use chicken or turkey hot dogs for a leaner option or veggie hot dogs for a plant-based twist.
- Add a sprinkle of cheese on top before baking for a cheesy surprise inside.
- Wrap the hot dogs with puff pastry instead of crescent dough for a flakier crust.
- Include a dollop of caramelized onions or jalapeño slices for extra flavor and heat.
How to Make Mummy Hot Dogs
Ingredients You’ll Need:
Main Ingredients:
- 6 hot dogs
- 1 can (8 oz) refrigerated crescent roll dough or puff pastry
- Edible candy eyes (or small dots of mustard, mayo, or ketchup for eyes)
For Serving (Optional):
- Ketchup and mustard for garnish and dipping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 12-15 minutes to bake. So, you can have your mummy hot dogs ready in about 25 minutes total!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it so your mummy hot dogs won’t stick.
2. Cut and Wrap the Dough:
Open the can of crescent roll dough and unroll it onto a clean surface. Using a knife or pizza cutter, slice the dough into strips about ½ inch wide. Take one hot dog and carefully wrap it with the strips, leaving little gaps so it looks like a mummy with some “skin” showing. Be sure to leave a small spot near the top for the “face.” Repeat this with all the hot dogs.
3. Bake Your Mummies:
Place each wrapped hot dog onto the prepared baking sheet. Bake them in the preheated oven for 12-15 minutes, or until the dough is puffed up and golden brown.
4. Add the Eyes and Decorations:
Carefully remove the hot dogs from the oven and let them cool just a bit. Attach the candy eyes by adding a tiny dab of mustard or ketchup as “glue.” If you don’t have candy eyes, use small dots of mustard or mayo to make eyes. For a spooky touch, drizzle some ketchup or mustard around the “head” area to look like blood or mummy decorations.
5. Serve and Enjoy:
Serve your mummy hot dogs warm, with extra ketchup and mustard on the side for dipping. These make a fun and tasty treat for Halloween or any playful snack time!
Can I Use Frozen Hot Dogs for Mummy Hot Dogs?
Yes, you can! Just make sure to fully thaw them in the fridge overnight and pat them dry before wrapping with dough to avoid extra moisture.
Can I Prepare Mummy Hot Dogs Ahead of Time?
Absolutely! Wrap the hot dogs in dough and place them on the baking sheet, then cover tightly with plastic wrap and refrigerate for up to 4 hours before baking.
How Should I Store Leftover Mummy Hot Dogs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 5-7 minutes to keep the dough crispy.
What Can I Use If I Don’t Have Candy Eyes?
No worries! Just use small dots of mustard, mayo, or ketchup with a toothpick or the tip of a knife to create fun eyes on your mummy hot dogs.