Mummy hot dogs are the Halloween recipe that never goes out of style. You cut a can of crescent dough into thin strips, wrap them around hot dogs like bandages, bake them until golden, and add two little dots for eyes. That’s it. Four ingredients, about 25 minutes, and a tray of silly little mummies that kids and grown-ups both reach for.
They work as a quick Halloween supper before trick-or-treating, as a party snack next to a big pot of chili, or as an after-school treat on October 31st when nobody wants to cook.
Why You’ll Love These Mummy Hot Dogs
- Only 4 ingredients. Crescent dough, hot dogs, an egg and a squeeze of mustard. Most of it is probably in your fridge already.
- 25 minutes start to finish. Ten minutes of wrapping, fifteen in the oven.
- Kids can help. Wrapping the strips is the fun part, and it doesn’t have to be neat. Messy mummies look better.
- Easy to scale. One can of dough makes 8 mummies. Feeding a crowd? Double or triple it on two sheet pans.
- Familiar flavor. It’s a pigs-in-a-blanket taste everybody already likes, just dressed up for Halloween.
What You’ll Need
- Refrigerated crescent dough. A regular 8-ounce can works. If you can find the crescent “dough sheet” (no perforations), it’s even easier to cut into strips, but the regular rolls work fine. Just pinch the seams together before you cut.
- Hot dogs. Any kind you like: beef, pork, turkey or chicken. Standard-size hot dogs fit one can of dough best. Jumbo franks need a few extra strips each.
- One egg. Beaten with a splash of water, it gives the dough a shiny golden finish. You can skip it if you’re out of eggs; the mummies just look a little paler.
- Candy eyes or mustard. Little candy eyeballs from the baking aisle make the cutest faces. No candy eyes? Two dots of mustard work too.
Optional: a slice of American cheese, cut into thin strips and tucked under the dough, makes a melty surprise inside.
How to Make Mummy Hot Dogs
1. Heat the oven and prep the pan. Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly so the dough doesn’t stick.
2. Pat the hot dogs dry. Paper towels are your friend here. A wet hot dog makes the dough slide and turn soggy.
3. Cut the dough into strips. Unroll the crescent dough onto a cutting board and press the perforated seams together with your fingers. Cut it into thin strips, about 1/4 inch wide. A pizza cutter makes this quick.
4. Wrap the mummies. Start near the top of each hot dog and wrap the strips around and around, crossing them a little and leaving small gaps. Leave a narrow band of hot dog showing near the top for the face. Tuck the ends of the strips underneath so they don’t unravel while they bake.
5. Brush with egg. Beat the egg with about a tablespoon of water and brush it lightly over the dough.
6. Bake. Bake for 12 to 15 minutes, until the dough is puffed and golden brown.
7. Add the eyes. Let them cool for a couple of minutes, then press two candy eyes onto each face. A tiny dab of mustard helps them stick. No candy eyes? Use two small dots of mustard instead.
Tips for the Best Mummies
- Thin strips look better. Wide strips puff up and cover the hot dog completely. Keep them thin so the “bandages” stay visible after baking.
- Leave gaps. A little hot dog peeking through between the strips is what makes them look like mummies.
- Keep the dough cold. Crescent dough is much easier to cut and wrap straight from the fridge. If it gets sticky, pop it back in the fridge for 10 minutes.
- Don’t skip the parchment. The cheese (if you use it) and the dough both like to stick to a bare pan.
- Add the eyes after baking. Mustard or ketchup added before baking runs and darkens in the oven.
Fun Variations
- Mini mummies: Use cocktail sausages and cut the dough into extra-thin strips. They make great party bites.
- Cheesy mummies: Lay a thin strip of American or cheddar cheese along each hot dog before wrapping.
- Mummy corn dogs: Brush the hot dogs with a little honey before wrapping for a sweet-and-salty bite.
- Puff pastry mummies: Puff pastry works the same way. Bake it a few minutes longer, until deep golden.
What to Serve with Mummy Hot Dogs
Set out small bowls of ketchup, mustard and ranch for dipping. For a full Halloween supper, serve them next to a pot of chili, a big bowl of mac and cheese, tomato soup, or a simple veggie tray. They also fit right in on a party table with popcorn and a pan of brownies.
Make Ahead and Storage
Make ahead: You can wrap the mummies up to 2 hours ahead, cover the pan with plastic wrap and keep it in the fridge. Brush with egg and bake when you’re ready. They may need an extra minute or two.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm them in a 350°F oven or an air fryer for 4 to 6 minutes so the dough crisps up again. The microwave works, but the dough gets soft.
Frequently Asked Questions
Can I make these in the air fryer?
Yes. Air fry at 350°F for about 6 to 8 minutes, in a single layer, until the dough is golden. Check them early, since air fryers vary.
What if I don’t have crescent dough?
Canned biscuit dough rolled thin, puff pastry, or pizza dough all work. Pizza dough needs a few minutes longer in the oven.
Why did my dough come out raw underneath?
The strips were probably too thick or overlapped too much. Keep them thin, leave small gaps, and bake on the middle rack.
How many does one can make?
One 8-ounce can of crescent dough wraps about 8 standard hot dogs.
Happy Halloween! Line them up on a tray, add the little eyes, and watch them disappear.
Crescent Mummy Hot Dogs
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Ingredients
- 1 can (8 oz) refrigerated crescent dough or crescent dough sheet
- 8 hot dogs patted dry
- 1 egg beaten with 1 tablespoon water
- yellow mustard or ketchup for the eyes
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Pat the hot dogs dry with paper towels.
- Unroll the crescent dough, press the seams together and cut it into thin strips, about 1/4 inch wide.
- Wrap the strips around each hot dog like bandages, leaving small gaps and a narrow band near the top for the face. Tuck the ends underneath and place on the baking sheet.
- Brush the dough lightly with the beaten egg.
- Bake for 12 to 15 minutes, until puffed and golden brown.
- Cool for 2 minutes, then add two small dots of mustard or ketchup for eyes. Serve warm.
