If you need one Halloween food that makes everybody smile, this is it. Hot dog ghosts are just hot dogs tucked into crescent dough, shaped with a wavy bottom so they look like little sheet ghosts, and baked until golden. Two dots of mustard for eyes and they’re done.
They take about ten minutes to put together, and kids love to help shape them.
Why You’ll Love These
- Three ingredients. Hot dogs, crescent dough, and mustard or ketchup for the faces.
- Ready in 25 minutes. Good for a busy Halloween night before trick-or-treating.
- Easy to hold. No forks needed, so they work for parties and school events.
What You Need
- Hot dogs. Any kind you like. Beef, turkey or bun-length all work.
- Refrigerated crescent dough. A crescent dough sheet is easiest. If you only have the perforated rolls, pinch the seams closed.
- Mustard or ketchup. For the eyes and mouth. Small candy eyes are for sweets, so use mustard here.
How to Make Hot Dog Ghosts
- Heat the oven to 375°F and line a baking sheet with parchment.
- Cut the dough. Unroll the dough and press the seams together. Cut it into 8 rectangles, about 3 by 5 inches each.
- Wrap. Lay a hot dog on each rectangle so the top of the hot dog is covered and the dough hangs over the bottom. Fold the sides around the back and pinch them closed. The dough should cover the hot dog like a sheet.
- Shape the ghost. Flatten the dough at the bottom and cut three or four small notches with a knife so it looks like the wavy hem of a ghost. Round the top with your fingers.
- Bake seam side down for 12 to 15 minutes, until golden brown.
- Add the faces. Let them cool for 5 minutes, then dot on eyes and a mouth with mustard or ketchup. A toothpick makes neat dots.
Tips
- Pat the hot dogs dry first. Dough sticks better to a dry hot dog.
- Don’t stretch the dough thin. Thin spots brown too fast and tear.
- For shiny ghosts, brush the dough with a beaten egg before baking.
- Make them smaller for a party: cut hot dogs in half and use smaller pieces of dough. Check them at 10 minutes.
Serving and Storing
Serve warm with ketchup, mustard or a bowl of cheese sauce for dipping. Leftovers keep in the fridge for 2 days. Reheat in a 350°F oven for 6 to 8 minutes so the dough stays crisp. The microwave makes it soft.
Frequently Asked Questions
Can I make them ahead?
You can wrap them a few hours ahead, cover the pan and keep it in the fridge. Bake just before serving and add a minute or two.
Can I use puff pastry or biscuit dough?
Yes. Puff pastry bakes up flakier and may need a few more minutes. Biscuit dough is thicker, so roll it out thin first.
What about our Mummy Hot Dogs?
Those use thin strips of dough wrapped like bandages. These ghosts use one piece of dough, so they’re a little faster. Put both on the same tray for a fun Halloween platter.
Simple, quick and a little bit silly. That’s exactly what Halloween supper should be.
Hot Dog Ghosts
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Ingredients
- 8 hot dogs patted dry
- 1 can (8 oz) refrigerated crescent dough sheet
- yellow mustard or ketchup for the faces
- 1 egg beaten, optional, for brushing
Instructions
- Heat the oven to 375°F. Line a baking sheet with parchment.
- Unroll the dough, press any seams together and cut it into 8 rectangles, about 3 by 5 inches.
- Lay a hot dog on each rectangle so the top is covered and the dough hangs over the bottom. Fold the sides around the back and pinch closed.
- Flatten the dough at the bottom and cut 3 or 4 small notches to make a wavy ghost hem. Round the top. Brush with beaten egg if you like.
- Bake seam side down for 12 to 15 minutes, until golden brown.
- Cool 5 minutes, then dot on eyes and a mouth with mustard or ketchup.
