Mummy hot dogs are a childhood favorite with a fun, spooky makeover. I love how a simple dough wrap can turn into a creepy little creature, perfect for Halloween or a quick snack. It’s a recipe that’s almost too easy, but the results always get a giggle or two. Plus, they’re a guaranteed hit with kids and adults alike.
Why I keep making these creepy snacks
They’re quick, fun, and evoke childhood memories. Plus, the reaction from kids when they see the ‘mummies’ is priceless. It’s a simple recipe that still feels a bit special, especially during spooky season or last-minute gatherings. No matter how often I make them, they always bring a smile.
What’s inside these spooky bites?
- Hot dogs: The base, juicy and salty, needs a good snip to make it look like a wrapped mummy.
- Crescent roll dough: Easy to work with, flaky, and golden when baked — the perfect mummy wrapping.
- Ketchup and mustard: Classic condiments that double as ‘eyes’ and dipping sauces, adding brightness and zing.
- Egg wash (optional): Gives that glossy, professional finish, but you can skip if you’re in a rush.
- Black sesame seeds or peppercorns (for eyes): Small, dark, and perfect for tiny ‘eyes’ that pop against the dough.
Tools of the mummy trade
- Baking sheet: To hold the hot dogs while baking and ensure even heat.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Knife: To cut slices into the hot dogs and dough.
- Pastry brush (optional): To lightly brush dough with egg wash for extra shine.
Step-by-step to mummy magic
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Line a baking sheet with parchment paper for easy cleanup.
Step 3: Cut slices into the hot dogs, about halfway down, to create a mummy bandage effect.
Step 4: Wrap strips of crescent roll dough around the hot dogs, leaving gaps for ‘eyes.’
Step 5: Place the wrapped hot dogs on the baking sheet, seam side down.
Step 6: Bake for 12-15 minutes until golden and crispy.
Step 7: While baking, mix ketchup and mustard for dipping.
Step 8: Once out of the oven, add small dots of mustard or ketchup for ‘eyes.’
Step 9: Serve warm with your favorite sides.
Cooking checkpoints to keep in mind
- Ensure the dough is golden and crispy, not pale.
- Hot dogs should be steaming hot inside, check with a quick temp test.
- Eyes should be visible and slightly raised for a spooky effect.
Common mummy mishaps and how to fix them
- Hot dough or undercooked hot dogs.? Use too much dough → Use less for a more authentic mummy look.
- Dough not crispy enough.? Bake longer or at higher temp → Keep an eye on baking time and color.
- Eyes fall off after baking.? Eyes not sticking → Use a tiny dab of mustard or ketchup as glue.
- Appearance gets messy.? Dough tears or shrinks → Roll dough evenly and don’t overstuff.
Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Lay the crescent roll dough on a clean surface and gently unroll it; cut the dough into strips about 1/4 inch wide.
- Using a knife, make shallow slices halfway down each hot dog, creating a wrapped effect that looks like bandages.
- Wrap strips of the crescent dough around each hot dog, leaving small gaps for the eyes to peek through.
- If desired, lightly brush the wrapped hot dogs with beaten egg using a pastry brush for a shiny finish.
- Place the wrapped hot dogs seam-side down on the prepared baking sheet, spacing them evenly.
- Bake in the preheated oven for 12-15 minutes, until the dough is golden brown and crispy.
- While baking, prepare the ‘eyes’ by placing small dots of ketchup or mustard on each hot dog for the pupils.
- Once out of the oven, carefully place tiny black sesame seeds or peppercorns on the ketchup or mustard dots to complete the spooky eyes.
- Serve the mummy hot dogs warm with your favorite dipping sauces and enjoy their playful, crispy texture.
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