Mummy Hot Dogs are a fun and easy treat that’s perfect for Halloween or anytime you want a little spooky fun in your meal. These tasty bites are simple hot dogs wrapped in strips of buttery, flaky dough that look like little mummies. When they bake up golden and crispy, they are as cute as they are delicious.
I love making Mummy Hot Dogs because they don’t just taste great, they’re also a big hit with kids and grown-ups alike. Wrapping the dough feels like a mini craft project, and I always sneak in some little dots of mustard or ketchup for the “eyes” to make them extra playful. It’s one of those recipes that gets everyone smiling before they even take a bite.
These mummies go perfectly with a side of crunchy carrot sticks or a simple salad to round out the plate. I often serve them at parties or family movie nights, and they disappear fast. They’re a fun, no-fuss way to bring a little excitement to a classic hot dog, and I think they’re just charming enough to make every meal a bit more special.
Key Ingredients & Substitutions
Hot Dogs: These are the star here. I like to use classic beef or pork hot dogs, but turkey or veggie dogs work just as well for a lighter or meat-free option.
Crescent Roll Dough: This dough makes wrapping super easy. You can swap it with puff pastry for a flakier texture or even biscuit dough for a softer bite.
Candy Eyes or Mustard/Ketchup: Candy eyes add a cute touch. If you can’t find them, just use small dots of mustard or ketchup for the eyes. It’s quick and still fun!
How Do You Wrap Hot Dogs to Look Like Mummies?
Wrapping is all about loose, quick spirals to mimic mummy bandages while leaving a “face” gap near the top.
- Cut dough strips thinly—about 1/4 inch for easy wrapping.
- Wrap the strips around each hot dog, overlapping slightly but not too tight so they bake evenly.
- Leave a small area uncovered near the top where you’ll add the eyes later.
- Don’t worry about perfection—uneven strips add character to your mummy!
This simple wrapping helps the dough bake up golden and gives your mummy hot dogs their playful look.
Equipment You’ll Need
- Baking sheet – A flat surface to bake the mummies on, making it easy to get crispy, golden dough.
- Parchment paper or silicone baking mat – Keeps the dough from sticking and makes cleanup easy.
- Sharp knife or pizza cutter – To cut the dough into thin, even strips quickly and safely.
- Small spoon or piping bag – To place or pipe small dots of mustard or ketchup for eyes (optional).
- Cooling rack – To let the hot dogs cool slightly before serving, so the toppings stay in place.
Flavor Variations & Add-Ins
- Try vegetarian hot dogs or sausage links for different flavors, perfect for meat-free meals.
- Use different cheeses like shredded mozzarella or cheddar to add extra flavor when wrapping.
- Mix in some cooked bacon bits or bits of sautéed mushrooms inside the dough for a tasty twist.
- Add a sprinkle of Italian herbs or paprika before baking for extra aroma and color.
Mummy Hot Dogs
Ingredients You’ll Need:
- 8 hot dogs
- 1 can (8 oz) refrigerated crescent roll dough or puff pastry
- 16 small candy eyes or small dots of mustard/ketchup for eyes
- Mustard or ketchup (optional, for decorating eyes)
Time Needed:
This recipe takes about 10 minutes to prepare and 12–15 minutes to bake. So, in roughly 25 minutes, you’ll have delicious and fun mummy hot dogs ready to enjoy!
Step-by-Step Instructions:
1. Prepare for Baking
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Cut and Wrap the Dough
Unroll the crescent roll dough and use a sharp knife or pizza cutter to slice it into thin strips about 1/4 inch wide. Take each hot dog and wrap the dough strips loosely around it in overlapping spirals to look like mummy bandages. Leave a small gap near the top as the “face” area.
3. Bake the Mummy Hot Dogs
Place your wrapped hot dogs on the prepared baking sheet, leaving some space between each one. Bake for 12–15 minutes, or until the dough is golden brown and cooked through.
4. Add Eyes and Serve
After the hot dogs have cooled slightly, attach candy eyes to the exposed “face” area with a little dab of mustard or ketchup. If you don’t have candy eyes, simply pipe small dots of mustard or ketchup to create eyes. Serve warm with your favorite sauces for dipping and enjoy!
Can I Use Frozen Hot Dogs for This Recipe?
Yes, but be sure to thaw them completely before wrapping. Thaw in the fridge overnight or in a sealed bag submerged in cold water for faster thawing. Using thawed hot dogs ensures even cooking and easier dough wrapping.
Can I Make Mummy Hot Dogs Ahead of Time?
Absolutely! Prepare and wrap the hot dogs, then refrigerate them on the baking sheet covered with plastic wrap for up to 24 hours before baking. When ready, bake as directed, adding a minute or two if needed.
How Should I Store Leftover Mummy Hot Dogs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 5–7 minutes to keep the dough crispy, or microwave briefly but note the dough may soften.
Can I Use Different Dough for Wrapping?
Yes! Puff pastry works great for a flakier texture, and biscuit dough can give a softer, breadier bite. Just adjust baking time slightly if needed, watching for golden brown edges.
