Mummies ruin everything they touch, but this time it’s different because these spooky hot dogs are made with cheap ingredients and they’re incredibly easy to make. You’ll have them ready to serve in about 20 minutes. Mummy hot dogs are perfect for Halloween parties or as a fun lunch for kids anytime!
Ingredients
- Hot dogs
- Refrigerated, canned crescent roll dough
- Cooking Spray (optional)
- Candy Googly Eyes
- Ketchup and Mustard
Preparation
Preheat oven to 375°
Line a cookie sheet with parchment paper (or use a Silpat mat) and set aside
Unfold the crescent roll dough and lay it flat.
Use your fingers to pinch together the perforations so that you have one large rectangle of dough, making sure not to break any seams in between or along its edges.
Use a knife, pizza cutter, or scissors to cut the rectangle of dough vertically into 10 long, skinny pieces.
Wrap one piece of dough around each individual hot dog in a spiral on the way up and a spiral on the way down to create the look of the mummy. Leave space about ½″ from the top for the eyes.
Place the wrapped hot dogs about 1⁄2 inch apart on the cookie sheet.
(Optional) spray the hot dogs with cooking spray to form a golden crust on the crescent roll wraps. This will give the dough more of a pie crust look and texture. Totally optional and up to your individual preference.
Cooking
Bake for 13-15 minutes or until the dough is a light golden brown and the hot dogs are warmed through.
Allow the hot dog mummies to cool slightly before using ketchup or mustard to “glue” the candy eyes on.
Serving
Serve warm with ketchup and mustard for dipping. Mummy hot dogs work well for a fun kids’ meal. You can also make them to serve as a finger food or appetizer at your next Halloween party.
Tips
Once I started using scissors to cut dough, pizza crusts, etc. I’ve never looked back. You won’t see it on Food Network but boy does it work well!
When determining doneness, go by the color of the crescent roll dough. Hot dogs are fully cooked when packaged so you don’t have to worry about heating them up to a minimum internal temperature. It’s more important to have the dough golden and flaky rather than burn it because you’re trying to get the hot dogs well-baked.
Try cutting each hot dog in half before wrapping if you want smaller portions for a party finger food. Just be sure to cover the sliced end with dough so it still appears rounded.
Fall Recipes
Crock Pot Chicken and Dumplings
Mummy Hot Dogs
Ingredients
- 10 hot dogs
- 1 can refrigerated crescent rolls
- 20 candy googly eyes
- cooking spray
- ketchup and mustard
Instructions
- Preheat oven to 375°
- Unwrap the crescent roll dough and lay it flat. Pinch together the perforations in the dough to form one large rectangle.
- Use a knife, pizza cutter, or scissors to cut the rectangle of dough vertically into 10 long, skinny pieces.
- Wrap one piece of dough around each individual hot dog in a spiral on the way up and a spiral on the way down to create the look of the mummy. Leave space about ½" from the top for the eyes.
- Line a cookie sheet with parchment paper (or use a Silpat mat) and place the wrapped hot dogs about 1⁄2 inch apart.
- (Optional) spray the hot dogs with cooking spray to form a golden crust on the crescent roll wraps.
- Bake for 13-15 minutes or until the dough is a light golden brown and the hot dogs are warmed through.
- Allow the hot dog mummies to cool slightly before using ketchup or mustard to "glue" the candy eyes on.
- Serve warm with ketchup and mustard for dipping.
Lynda says
They’re so cute!