These Mummy Hot Dogs are the perfect blend of spooky and fun, making them a Halloween favorite in our house. Every year, as the crisp October air rolls in, we start looking for easy snacks to whip up for our Halloween gatherings—something that’s as kid-friendly as it is crowd-pleasing.
And let me tell you, these little mummies are always a hit! They’re wrapped up in buttery, flaky crescent dough, with just enough of the hot dog peeking out to give them that signature “mummy” look.
What makes them truly special is how simple they are to prepare, but they still bring loads of flavor and texture to the table—crispy outside, juicy inside, with a hint of saltiness that’s irresistible.
Whether you’re hosting a big Halloween bash or just need a quick bite for the family, these Mummy Hot Dogs fit the bill. Plus, they’re a great way to get the kids involved in the kitchen.
Why I Love This Recipe
- Fun and Interactive: I love getting my kids involved in wrapping the “bandages” around the hot dogs. It’s a great family bonding moment, and it makes them even more excited to eat!
- Perfect for Parties: These mummies always steal the show at Halloween parties. They’re easy to grab and eat, making them the ideal finger food.
- Fast and Easy: With only a few ingredients and minimal prep time, they’re a breeze to make—even on a busy weeknight when I need something festive, fast.
- Versatile: Over the years, I’ve swapped regular hot dogs for veggie dogs or added a sprinkle of cheese inside. You can easily adapt them to your family’s taste!
- A Halloween Tradition: This recipe has become a must-make in our house every October, and I bet it’ll become part of your spooky season traditions, too!
Halloween Mummy Hot Dogs Recipe
Equipment
- Baking sheet
- Parchment Paper
- Pizza Cutter
- Serving Plate
- Small Bowl
- Toothpick
- Microwave
Ingredients
- 1 crescent roll dough sheet
- Ketchup & mustard for serving
- 16 eyeball sprinkles
- 8 hot dogs
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Roll out the crescent roll dough. If precut, press the seams together. Slice into long strips.
- Wrap the dough strips around each hot dog, leaving a gap near the top for a face.
- Place the wrapped hot dogs on the baking sheet.
- Bake for 10-12 minutes until golden brown.
- Add mustard dots for eyes. Stick eyeball sprinkles on top, if using.
- Serve with a bowl of ketchup and mustard spiral. Use a toothpick to make a spiderweb design in the mustard.
Notes
- Keep leftovers in the fridge for 3-4 days.
- Reheat in the microwave or oven.
- Freeze for 2-3 months.
- You can use pizza dough or thawed frozen bread dough instead of crescent roll dough.