Mummy Hot Dogs turn refrigerated crescent dough and hot dogs into a warm Halloween dinner that is as easy as it is fun. Thin dough strips wrap around each hot dog like bandages, while candy eyes give every mummy its own personality.
Ingredients
- 1 tube (8 ounces) refrigerated crescent roll dough
- 8 hot dogs
- 16 edible candy eyes
- Ketchup and mustard, for serving
How to Make Mummy Hot Dogs
- Heat the oven to 375°F. Line a baking sheet with parchment paper.
- Unroll the crescent dough and press the seams together. Cut it into long, narrow strips with a knife or pizza cutter.
- Wrap 2 to 3 dough strips around each hot dog, leaving a small gap near one end for the eyes. Slightly overlap the strips, but do not wrap too tightly because the dough expands.
- Place the mummies on the baking sheet and bake for 12 to 15 minutes, until the dough is golden and cooked through.
- Let them cool for 3 to 5 minutes. Add two candy eyes to each mummy, using a tiny dot of ketchup or mustard if needed.
Serving Ideas
Serve Mummy Hot Dogs with small bowls of ketchup, mustard, cheese sauce, or barbecue sauce. For a complete Halloween dinner, add carrot sticks, apple slices, or a simple fall salad on the side.
Tips for Success
Use cold dough so the strips are easier to cut. If the dough browns before it looks fully baked, tent the tray loosely with foil for the final few minutes. Add the candy eyes after baking; they can melt or discolor in the oven.
Make-Ahead and Storage
Wrap the hot dogs up to 4 hours ahead, cover the tray, and refrigerate until it is time to bake. Refrigerate leftovers promptly and reheat them in a 325°F oven until hot throughout. Enjoy leftovers within 3 to 4 days.
Mummy Hot Dogs Recipe
Yield: 8 mummies Prep time: 15 minutes Bake time: 15 minutes
Golden crescent dough makes these Mummy Hot Dogs a quick, kid-friendly Halloween meal.
