Mummy Hot Dogs: 7 Spooky Delights for Halloween Fun

Why I Love This Recipe

I love this recipe because it’s equal parts fun and delicious. Wrapping the dough strips around the hot dogs is easy enough for kids to help with, and the results are always adorable. They’re also super versatile—I can make them with regular hot dogs, veggie dogs, or even cheese sticks for a kid-friendly twist. The best part is how quickly they bake up, leaving me more time to enjoy the party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 hot dogs

• 1 package refrigerated crescent roll dough

• 1/4 cup mustard

• 1/4 cup ketchup

Directions

1. I preheat my oven to 375°F (190°C).

2. I unroll the crescent roll dough and separate it into triangles. Then I slice each triangle into thin strips to use as “bandages.”

3. I wrap the strips around each hot dog, leaving a little gap near the top to create space for eyes.

4. I place the wrapped hot dogs on a baking sheet, leaving room between each one.

5. I bake them for 12–15 minutes, or until the dough is golden and puffed.

6. I let them cool slightly, then use mustard or ketchup to dot on little eyes.

7. I serve them warm with extra mustard and ketchup for dipping.

Servings and Timing

• Yield: 8 mummy hot dogs

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Vegetarian version: I use veggie dogs instead of hot dogs.

• Cheesy twist: I tuck a thin slice of cheese inside the dough before wrapping.

• Mini mummies: I cut hot dogs in half to make bite-sized mummies, perfect for party trays.

• Sweet & spooky: For dessert mummies, I use crescent dough around mini chocolate bars and dust them with powdered sugar.

• Dipping fun: I serve with a variety of sauces—barbecue, ranch, or spicy mustard for extra flavor.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 8–10 minutes until warm and crisp again. The microwave works in a pinch, but the dough stays crispier when reheated in the oven or air fryer.

FAQs

Can I make mummy hot dogs ahead of time?

Yes, I assemble them earlier in the day, cover the tray with plastic wrap, and refrigerate. When I’m ready, I just bake them fresh.

What if I don’t have crescent roll dough?

I’ve used puff pastry cut into thin strips, and it works great. Biscuit dough can also be rolled out and sliced for a similar effect.

How do I keep the “eyes” from smearing?

I let the hot dogs cool for a few minutes before adding the mustard or ketchup eyes so they don’t melt off.

Can I freeze mummy hot dogs?

Yes, I bake them first, let them cool completely, and then freeze. To serve, I reheat them straight from frozen at 350°F for about 15 minutes.

What can I serve with mummy hot dogs?

I usually serve them with a side of fries, a simple salad, or veggie sticks. For a party, they pair well with other spooky snacks like “witch finger” breadsticks or pumpkin-shaped cheese balls.

Conclusion

These mummy hot dogs are the perfect mix of spooky and tasty, making them a must-have for Halloween. They’re quick to make, fun to decorate, and guaranteed to be a hit with kids and adults alike. Whether I’m hosting a party or just making a festive dinner, they always bring smiles—and a little Halloween magic—to the table.

Mummy Hot Dogs: 7 Spooky Delights for Halloween Fun

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• Author: Mia
• Total Time: 25 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

These mummy hot dogs are the ultimate spooky snack—flaky crescent roll bandages wrapped around juicy hot dogs with ketchup or mustard eyes. A Halloween party must-have!

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Ingredients

8 hot dogs

1 package refrigerated crescent roll dough

1/4 cup mustard

1/4 cup ketchup

Cook Mode Prevent your screen from going dark

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Instructions

Preheat oven to 375°F (190°C).

Unroll crescent roll dough and separate into triangles. Cut each triangle into thin strips.

Wrap dough strips around each hot dog to resemble mummy bandages, leaving a small gap for eyes.

Place wrapped hot dogs on a baking sheet.

Bake 12–15 minutes, or until dough is golden brown.

Let cool slightly, then use mustard or ketchup to add eyes.

Serve warm with extra dipping sauce.

Notes

For a vegetarian version, substitute veggie hot dogs.

Watch closely during baking to prevent over-browning.

Serve with extra ketchup and mustard for dipping.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snack
• Method: Baked
• Cuisine: American