Mummy Hot Dogs
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My mummy hot dogs are made with just 4 ingredients making them the perfect fun Halloween appetizer or pre trick-or-treat dinner! They’re just 25 minutes from start to finish and super easy to make.
If you love this baked hot dog appetizer and want to try hot dogs another way, be sure to check out my air fryer hot dogs or my grilled hot dogs next!
What makes these mummy dogs so easy to make
4 ingredients – I use just 4 simple ingredients to make these, and that’s including the dipping sauce! That’s why it’s one of my favorite appetizer recipes to make on Halloween, but honestly, we make it as a dinner some years too before trick-or-treating.
25 minutes from start to finish – All of the prep for these mummy dogs is wrapping the hot dogs with the crescent dough. I usually pull in Leah to help me wrap them even faster. It’s such a great recipe for getting her involved.
Messy is good! – They can be prepped quickly since the messier the crescent dough wraps are, the better they look! Uneven gaps make them look more like a mummy, which is why I love getting my kids in on the fun with wrapping them.
These mummy hot dogs are the perfect way to add some fun to the Halloween season! They are always a hit with the kids, and I genuinely look forward to making them every year.
My daughter, Leah, says these mummy dogs are like a crossover between my hot dogs in the oven and my classic pigs in a blanket made in the air fryer, but that the candy eyes make them one-of-a-kind. I couldn’t have said it better myself!
What I love most about this recipe is that it can be made ahead of time. Whether I’m prepping a batch for a Halloween party or to serve right before trick-or-treating, they’re so simple to make, yet turn out tasty every time!
This recipe is perfect for busy parents because it’s made with minimal ingredients that are easy to work with. Plus, my foolproof method for wrapping the hot dogs keeps the whole process simple from start to finish!
Mummy dogs recipe ingredients
- Hot dogs – For this recipe, I use one 8-count package of hot dogs. You can use any type of hot dog that you like, including everything from all-beef to pork to chicken.
- Crescent dough sheet – Pillsbury’s refrigerated crescent dough sheets are my go-to, but their crescent rolls will work as well. You will just need to press into the dough to make it into a sheet before slicing it into strips.
- Candy eyeballs – You need a total of 16 candy eyeballs so that each of the mummy hot dogs has two!
- Mustard – I use some for attaching the eyeballs and save the rest for serving. The savory mustard adds such a nice burst of flavor.
How to make mummy hot dogs
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Recipe tips
- Pat the hot dogs dry with paper towels. Removing the excess moisture ensures the mummy hot dogs brown properly and keeps the dough strips from sliding off.
- Keep the dough cold. I like to cut my dough in sections and keep the rest refrigerated until I’m ready to use it. If you let the dough sit out too long, it will start to warm up and will not puff as well when baked.
- No need to pre-cook the hot dogs. Hot dogs are sold fully cooked, and they will heat up perfectly in the oven.
- Add the candy eyes after baking. Candy eyes will melt and crack when baked, so it’s important to add them after they’re done in the oven. I usually let them cool a few minutes then add them on to avoid them softening as well.
Variations
- If crescent dough is unavailable, pizza dough or puff pastry can be used as a substitute in this mummy dogs recipe. Thin pizza dough may take an extra minute or two and add an extra 3-4 minutes if using puff pastry.
- When I’m craving sweet and spicy flavors, I dip these mummy dogs in my favorite honey sriracha sauce. It balances out the savory ingredients so well!
- For a melty, cheesy twist, I serve this appetizer with my homemade Rotel cheese dip instead of mustard.
- To add some extra character, you can slice the hot dogs at the bottom and on the sides to make it look like your mummies have arms and legs.
Mummy hot dogs FAQs
Can I make mummy hot dogs ahead of time?
Yes! Bake them as stated and then store them in the fridge without the candy eyes. When you need them, reheat them in the oven or air fryer, then add on the candy eyes. If you prepare them with the candy eyes, they will melt and/or crack when reheating them, so I recommend waiting until you’re about to serve them to add them on.
Can I make these in the air fryer?
Yes, and I love doing this when I want to make a half batch! Place as many hot dogs fit in your air fryer basket in a single layer without allowing them to touch. Air fry them at 330°F for about 7 minutes, until the crescent dough is cooked through and golden brown.
What can I use for eyes if I don’t have candy eyes?
There are so many ways to add eyes onto these! I personally love using candy eyes, but dabs of ketchup or mustard work in a pinch. I’ve even used large white round sprinkles too.
How do I make these with mini cocktail wieners?
Yes, and they are so fun to make with Lil’ Smokies! I use one strip of dough and wrap it like usual. Since the crescent dough still needs to cook through, baking time will be about the same. One sheet of crescent dough will make about 24 mini mummy dogs.
How do I keep mummy dogs warm once they’re out on the table?
I set out a few at a time and keep the rest warming in the oven at 200°F. Wait to add the candy eyes until right before each plate goes out, or they’ll get soft and slide right off! They can sit out for up to 2 hours indoors, or 1 hour on a super hot day.
More easy hot dog recipes
- Hot dog burnt ends
- Air fryer bacon wrapped hot dogs
- Air fryer chili cheese dogs
- Hot dog chili recipe
Easy Mummy Hot Dogs (Crescent Dough)
Equipment
- Large baking sheet
- parchment paper
- Cutting board
- Pizza cutter or sharp knife
Ingredients
- 8 hot dogs, patted dry
- 1 package refrigerated crescent dough sheet, or crescent rolls pressed into a sheet of dough
- 16 candy eyeballs
- Mustard, for attaching the eyeballs and serving
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
- Unroll the crescent dough sheet onto a cutting board. Using a pizza cutter, cut the dough into thin strips about ¼ to ½-inch wide. This will be about 3 strips per hot dog.
- Starting at one end of each hot dog, wrap 3 strips of dough around it in a loose crisscross pattern. Leave small gaps between the strips and an uncovered area near the top for the eyes. Gently press the ends of the dough together as needed.
- Place the hot dogs on a baking sheet and bake them for 8 to 10 minutes, or until the dough is cooked through, golden brown, and the hot dogs are heated through.
- Remove them from the oven. Place a dab of mustard on the back of each candy eyeball and gently press 2 on each hot dog toward the top to create eyes.
- Serve warm with mustard for dipping.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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