Mummy Hot Dogs (The Spooky 20-Minute Halloween Party Recipe)

Name: Mummy Hot Dogs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 hot dogs (about 1 lb / 450 g); 1 can refrigerated crescent roll dough (8 oz / 226 g); 1 tablespoon unsalted butter, melted (15 g); 16 small candy eyeballs (2 per mummy), OR 2 teaspoons yellow mustard, for the eyes; Ketchup and extra mustard, for serving

They are the cutest thing on the Halloween buffet — plump hot dogs wrapped in golden, buttery crescent-dough bandages, finished with googly candy eyes that stare right back at you. Kids lose their minds over them, grown-ups quietly eat three, and the whole batch goes from fridge to table in about 22 minutes. No pastry skills needed — the messier the wrapping, the more mummy-like they look. Finish the party with our Bloody Red Velvet Cupcakes for dessert! Serve these alongside our Witch Finger Breadsticks for a full Halloween spread!

What you need

8 hot dogs (about 1 lb / 450 g)
1 can refrigerated crescent roll dough (8 oz / 226 g)
1 tablespoon unsalted butter, melted (15 g)
16 small candy eyeballs (2 per mummy), OR 2 teaspoons yellow mustard, for the eyes
Ketchup and extra mustard, for serving

Recipe Steps

Heat the oven. Preheat to 375°F (190°C). Line a large baking sheet with parchment paper.
Cut the dough. Unroll the crescent dough and press the perforations together to make a flat sheet. Using a pizza cutter or sharp knife, slice the dough lengthwise into thin strips, about 1/4 inch wide.
Wrap the mummies. Wrap 3-4 dough strips around each hot dog in criss-cross bandage patterns, stretching slightly and leaving a small gap near the top for the mummy’s face. Tuck the ends underneath.
Bake until golden. Arrange the wrapped hot dogs on the prepared baking sheet, brush the dough lightly with the melted butter, and bake 12-15 minutes, until puffed and golden brown.
Add the eyes. Let the mummies cool 2-3 minutes, then press two candy eyeballs into each face gap (a tiny dab of ketchup on the back helps them stick) — or dot two mustard eyes with a toothpick. Serve warm with ketchup and mustard for dipping.

Tips & Variations

Cold dough is your friend. Keep the crescent dough refrigerated until the moment you cut it — warm dough stretches out of shape and gets sticky.
Cheesy mummies: tuck a thin slice of American or cheddar cheese against each hot dog before wrapping for a melty surprise.
Mini mummies for little hands: cut the hot dogs in half and wrap with shorter strips — they bake 2-3 minutes faster and are perfect party poppers.
Make ahead: wrap the hot dogs up to 1 day ahead, cover and refrigerate, then bake straight from the fridge (add 1-2 minutes).

Mummy Hot Dogs

Ingredients

8 hot dogs (about 1 lb / 450 g)
1 can refrigerated crescent roll dough (8 oz / 226 g)
1 tablespoon unsalted butter, melted (15 g)
16 small candy eyeballs (2 per mummy), OR 2 teaspoons yellow mustard, for the eyes
Ketchup and extra mustard, for serving

Directions

Heat the oven. Preheat to 375°F (190°C). Line a large baking sheet with parchment paper.
Cut the dough. Unroll the crescent dough and press the perforations together to make a flat sheet. Using a pizza cutter or sharp knife, slice the dough lengthwise into thin strips, about 1/4 inch wide.
Wrap the mummies. Wrap 3-4 dough strips around each hot dog in criss-cross bandage patterns, stretching slightly and leaving a small gap near the top for the mummy's face. Tuck the ends underneath.
Bake until golden. Arrange the wrapped hot dogs on the prepared baking sheet, brush the dough lightly with the melted butter, and bake 12-15 minutes, until puffed and golden brown.
Add the eyes. Let the mummies cool 2-3 minutes, then press two candy eyeballs into each face gap (a tiny dab of ketchup on the back helps them stick) — or dot two mustard eyes with a toothpick. Serve warm with ketchup and mustard for dipping.

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