We may earn a commission when you click on the affiliate links in this post.
These Mummy Hot Dogs are one of the easiest Halloween dinners you can make! Hot dogs are wrapped in crescent roll dough to look like little mummies. They are quick, inexpensive, and so fun for Halloween parties or dinner before trick-or-treating.
A Halloween Tradition at Our House
I have been wanting to get this recipe on the website for years, and I’m finally getting around to it! I made Mummy Hot Dogs every October when my kids were growing up. I made them for Halloween parties at school, parties at our house, and plenty of times just for fun on Halloween night.
They were one of those Halloween foods that the kids got excited about, but didn’t require a lot of work on my part (win-win!). All you really need are hot dogs and crescent roll dough, and the kids can help wrap the “bandages.” They are basically pigs in a blanket dressed up for Halloween.
🧡 Echo
Ingredients You’ll Need
You only need a few ingredients for these Halloween Mummy Hot Dogs, which is one of the reasons I made them so often when my kids were little.
- Hot dogs – Use your favorite regular-size hot dogs. Beef, pork, turkey, chicken, or plant-based hot dogs will all work.
- Crescent roll dough – Refrigerated crescent roll dough makes the mummy “bandages.” A crescent dough sheet is especially easy to work with, but regular crescent rolls work too.
- Candy eyes: Add edible candy eyes after the mummy dogs come out of the oven. Don’t bake the candy eyes or they may melt. If you don’t have candy eyes, a dot of ketchup or mustard for each eye works great.
- Dipping sauces: Ketchup, mustard, or any other sauce listed below.
Additions and Substitutions
This recipe is easy to change depending on what your family likes or what you have in the fridge.
- Add cheese: Place a thin strip of American, cheddar, or another good melting cheese against the hot dog before wrapping it in crescent dough.
- Use different hot dogs: Beef, turkey, chicken, pork, or vegetarian hot dogs all work.
- Make mini mummy dogs: Use cocktail sausages or Lit’l Smokies and shorter pieces of crescent dough for bite-size Halloween appetizers.
- Try another dough: Refrigerated pizza dough can work in a pinch. Cut it into very thin strips and adjust the baking time as needed.
- Season the bandages: Sprinkle the wrapped crescent dough with a little garlic powder, everything bagel seasoning, or shredded Parmesan before baking.
How to Make Mummy Hot Dogs
- Heat the oven to 375°F and line a baking sheet with parchment paper or lightly coat it with cooking spray. Pat the hot dogs dry with paper towels.
- Unroll the crescent dough. If you are using regular crescent rolls, press the perforations together to create a sheet.
- Use a pizza cutter or sharp knife to cut the dough into thin strips, about ¼-inch wide.
- Wrap several strips of dough around each hot dog, crisscrossing them here and there so they look like mummy bandages. Leave about a ½-inch opening near the top of each hot dog for the face. Tuck the ends of the dough underneath so they stay in place.
- Arrange the mummy hot dogs on the baking sheet leaving space between each one.
- Bake for 13 to 17 minutes, or until the crescent dough is puffed and golden brown.
- Let the mummy dogs cool for a minute or two. Put a dot of ketchup or mustard on the back of the candy eyes. Place the eyes in the openings you left for the face.
- Serve the Mummy Hot Dogs warm with ketchup, mustard, or your favorite dipping sauces.
Recipe Tips
Pat the hot dogs dry. This is a small step that makes a difference. Removing the moisture helps the crescent dough stay wrapped around the hot dogs instead of sliding around.
Use a pizza cutter to slice the dough. I find it much easier than trying to cut lots of skinny strips with a knife.
Keep the strips fairly thin. About ¼-inch wide works well. The dough puffs quite a bit in the oven, so strips that look skinny before baking won’t look nearly as skinny afterward.
Don’t cover the entire hot dog. Leave a little opening near the top so you have somewhere to put the mummy’s eyes.
Make the wrapping a little messy. This is one recipe where you definitely don’t need perfectly straight lines. Crisscrossing the strips at different angles makes them look more like mummy bandages.
Tuck the ends underneath. If a piece of dough keeps coming loose, tuck the end underneath the hot dog before placing it on the baking sheet.
Check often while baking. Depending on your oven and how thickly you wrapped the hot dogs, they may need a little less or more time. They are ready when the crescent dough is puffed and golden.
What to Dip Mummy Hot Dogs In
Dipping is half the fun! I usually put out a few options so everyone can choose their favorite. Here are some of our favorites:
- Ketchup – You can’t go wrong with the classic.
- Yellow mustard – Use the same mustard you used for the mummy eyes.
- Fry Sauce – It’s creamy, tangy, and so good with hot dogs.
- Big Mac Sauce – Our copycat recipe for Big Mac sauce (in our Burger Salad recipe) is really good with these, especially if you add cheese to your mummy dogs.
- Homemade BBQ Sauce – A good choice if you like a sweeter, tangier dipping sauce.
Frequently Asked Questions
No. Most packaged hot dogs are already fully cooked. They will heat up while the dough bakes.
Yes, I actually think the sheet is easier. You don’t have to worry about pressing the perforations together before cutting your mummy bandages. Either one works well.
Hot dogs are usually a little wet when they come out of the package. Patting off that moisture helps the crescent dough stick to the hot dog and makes the mummy dogs easier to wrap.
Don’t stretch the dough too tightly, and tuck the loose ends underneath the hot dog when you place it on the baking sheet. That usually keeps everything in place.
Yes. Once the mummy dogs come out of the oven and have cooled for a minute or two, place a dot of mustard or ketchup on the “mummies” for the eyes.
Make Ahead and Storage
To make ahead: You can wrap the mummy hot dogs several hours before you plan to bake them. Arrange them on the baking sheet, cover tightly, and refrigerate. Add the candy eyes after baking.
To store leftovers: Place cooled Mummy Hot Dogs in an airtight container and refrigerate for up to 3 to 4 days.
To reheat: Remove the candy eyes. I prefer reheating them in the oven or air fryer so the crescent dough gets crisp again. Heat at about 350°F until warmed through. The microwave works too, but the dough will be softer.
Pairing Ideas
For a fun Halloween dinner, I like to keep the rest of the meal just as easy. Serve these Mummy Hot Dogs with Baked Potato Wedges or Air Fryer Tater Tots. If you’re throwing a party, add our Halloween Deviled Eggs, a Pumpkin-Shaped Cheese Ball, and a big bowl of Halloween Punch. It makes such a fun spread without being too complicated.
More Halloween Recipes
If you’re planning a Halloween dinner, school party, or just want to make October a little more fun for the kids, here are a few more of our favorite Halloween recipes:
I hope these Mummy Hot Dogs become one of those recipes your family looks forward to every October. They were such a fun part of Halloween with my kids, and I’m so happy to finally have the recipe here on the site!
If you make them, please leave a rating and comment below and let me know if you served them for a party, Halloween dinner, or before trick-or-treating. 🎃
Mummy Hot Dogs
Ingredients
- 8 hot dogs
- 8 ounces refrigerated crescent roll dough
- 16 candy eyes
- ketchup, for dipping
- mustard, for dipping
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly coat with cooking spray. Pat the hot dogs dry with paper towels.
- Unroll the crescent dough. If using regular crescent rolls, press the perforations together to form a sheet.
- Cut the dough into thin strips, about ¼-inch wide.
- Wrap several strips of dough around each hot dog, crisscrossing them to look like mummy bandages. Leave about a ½-inch opening near the top for the face. Tuck loose dough ends underneath the hot dogs.
- Arrange the wrapped hot dogs on the prepared baking sheet. Bake for 13 to 17 minutes, or until the crescent dough is puffed and golden brown.
- Cool for a minute or two. Dot ketchup or mustard on the back of the candy eyes and place the "eyes" on the mummies.
- Serve warm with ketchup, mustard, fry sauce, Big Mac sauce, or BBQ sauce for dipping.
Notes
- No candy eyes? Use a dot of mustard or ketchup instead.
- Add cheese: Place a thin strip of cheese against the hot dog before wrapping with dough.
- Make ahead: Assemble the mummy hot dogs several hours ahead, cover, and refrigerate until ready to bake.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat in the oven or air fryer for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
