Halloween Mummy Hot Dogs

Mummy hot dogs are hot dogs wrapped in thin strips of crescent roll dough, baked until golden, with a small gap left at the top for a face. Candy eyes go in that gap after baking. From the first strip of dough to the table takes about 25 minutes, and the card makes 8 servings of one hot dog each.

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The dough does the work. Cut into narrow strips and overlapped loosely, it bakes into bandages that puff and brown, and the hot dog underneath stays juicy. Kids can do most of the wrapping, which is why these turn up at Halloween parties and movie nights.

What You Need

The card lists four ingredients. Amounts are below, and the swaps are optional.

• Hot dogs (8): use whichever kind you like, such as beef, turkey or spicy jalapeño. Cheese-filled hot dogs give a gooey center, and plant-based ones work for a meat-free version.
• Refrigerated crescent roll dough (1 can, 8 ounces): this makes the bandages. Puff pastry instead gives a flakier texture.
• Mustard or ketchup (1/4 cup): for dipping at the table.
• Candy eyes (2 tablespoons, optional): they go on the exposed part of the hot dog once the mummies come out of the oven. Craft stores and online shops carry them.

Cutting and Wrapping the Dough

Unroll the dough, separate it into triangles, and cut each triangle into thin strips about 1/4 inch wide. A sharp knife or a pizza cutter gives clean edges, which makes the strips easier to wrap neatly.

Start at one end of a hot dog and wrap toward the other, overlapping the strips slightly and leaving a small gap at the top for the face. Space the wrapped hot dogs out on a baking sheet lined with parchment paper so they cook evenly.

• Keep the dough cold. Warm dough turns sticky and is hard to wrap.
• Do not overlap too much. A slight overlap is enough. Heavy layering cooks unevenly and costs you the crispness.
• Cut and wrap quickly. The longer the strips sit out, the stickier they get.
• Move them with a spatula. It keeps the wrapping from shifting on the way to the baking sheet.

Baking and Finishing

Preheat the oven to 375°F (190°C). Bake the mummies for 12 to 15 minutes, until the dough is golden brown. Ovens vary, so start checking around the 12-minute mark to avoid over-baking.

The strips should look dry and deeply golden, with no raw dough showing where they overlap. Let the mummies cool for a few minutes after they come out, since the hot dogs hold heat well. Then press the candy eyes onto the exposed hot dog and serve warm with mustard or ketchup. Ranch or a spicy aioli also work as dips.

To get ahead, wrap the hot dogs, refrigerate them, and bake when you are ready to serve.

Ways to Change Them

• Spicy: jalapeño or spicy sausage hot dogs add heat.
• Cheesy: cheese-filled hot dogs melt as they bake and ooze out a little at the ends.
• Vegetarian: plant-based hot dogs wrap and bake the same way.
• Puff pastry: swap it for the crescent dough when you want a flakier wrap.
• Herbed dough: work dried herbs or garlic powder into the dough before wrapping for extra flavor in every bandage.
• Sweet: chocolate-covered hot dogs, or banana slices wrapped in dough, baked until golden and drizzled with chocolate sauce, turn the idea into a dessert.

What to Serve on the Side

A party table needs a few things around the hot dogs. A vegetable platter with carrots, celery and bell peppers works with ranch dip in a ghost-shaped bowl. A cheese board with olives and nuts can include cheese cut into Halloween shapes with cookie cutters. Deviled eggs dusted with paprika look a little like pumpkins, and a pot of beef and bean chili is a hearty option for colder nights.

For drinks, a green punch of limeade and lemon-lime soda with gummy worms suits the theme. A DIY Bloody Mary bar with celery sticks, olives and pickles can come with a non-alcoholic version for the kids.

What the Card Says

Each hot dog is listed at 150 calories, 10 grams of fat, 10 grams of carbohydrates and 5 grams of protein. Total time is 25 minutes, 10 of prep and 15 of baking.

FAQ

Can I make mummy hot dogs ahead of time?

Yes. Wrap them, store them in the refrigerator, and bake when you are ready. This is the easiest way to handle a busy party, because the only job left on the day is baking.

What kind of hot dogs work best?

Any kind you prefer. Beef, turkey and spicy jalapeño all work, and plant-based hot dogs cover a vegetarian version.

Can I change the dough?

Yes, and the choice affects the texture.

Yes. Puff pastry gives a flakier wrap, and herbs or garlic powder worked into the crescent dough add flavor.

Are these low-carb?

Not as written. The card uses regular crescent roll dough, so they are not low-carb.

What dips go with them?

Mustard or ketchup are the classic choice. Ranch or a spicy aioli also work.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us