Mummy Hot Dogs

Prep 15 mins
Cook 10 mins
Total 25 mins

Need a fast, fun halloween party idea that everyone will love? Look no further! These easy Mummy Hot Dogs come together in minutes, only take 10 minutes to bake, and can be served with a spooky, easy-to-prepare Monster Eyeball Dip.

Mummy hot dogs on a baking tray with monster dip.

Easy Mummy Hot Dogs for Halloween

Grilling season may be over, but hot dogs are still on the menu this fall with these adorable Mummy Hot Dogs!

With Halloween right around the corner, I’ve been on a mission to create cute, slightly spooky party food, and these Mummy Hot Dogs are exactly that! They’re SO easy to make, and they’ll be a guaranteed hit with the kiddos. Bonus? They actually taste good too! I hate when I make a cute themed dish, but no one actually eats it. We had no leftovers with these spooky Mummy Hot Dogs!

Here’s why: Hot dogs are wrapped in strands of soft crescent dough and topped with candy eyeballs. Then, for the finishing touch, ketchup and relish are mixed in a bowl with more candy eyes to create a scary monster dip! Name a dinner that’s more fun than this one… I’ll wait. 😉

My kids (and I!) had so much fun decorating and eating these hot dogs, so I decided that you all needed to get in on the good times, too. Serve these with some Pumpkin Spice Chex Mix for dessert, and you’ve got the perfect Halloween-night dinner/party menu!

Ingredients for mummy hot dogs.

What You’ll Need

So, other than hot dogs, what do you need to make these yummy mummies happen? Here’s a list of ingredients to round up:

  • Hot Dogs: Use whatever brand you like – you could even try this recipe with mini sausages!
  • Crescent Dough: A can of refrigerated Crescent roll sheets will become our mummy strips.
  • Candy Eyes: To complete the spooky effect! You can find these usually in the baking aisle at any grocery store or online: candy eyes.
  • Add-Ons: All of the usual condiments work! Add on mustard, ketchup, mayonnaise, pickle relish, and even a slice of cheese, if you like.
  • Monster Dip: Combine ketchup, relish, and candy eyes to get this adorable spooky dip!
A tray of baked mummy hot dogs with monster dip.

How to Make Mummy Hot Dogs

Homemade mummy hot dogs are a breeze to put together, as you’ll see in a moment, but still really fun. I mean, don’t they bring a big smile to your face? Or at least a little one?!

Here’s the mummy hot-dog-building process:

Preheat the Oven to 375°F: Spray a cookie sheet with nonstick cooking spray or line a cookie sheet with parchment paper.

Slice the Crescent Dough: Unroll the crescent dough onto a large cutting board or clean counter top. Cut the crescent dough into 1/4th inch slices, down the long side of the dough.

Crescent dough cut into strips.

Wrap the Hot Dogs: Starting at one end, wrap a strip of dough randomly around the hot dog. You may wish to use 2 strips per hot dog. Make sure you leave a gap for the eyes.

Bake the Hot Dogs: Place the crescent wrapped hot dogs on the prepared baking sheet and place mummy dogs into the oven. Bake for 10 to 12 minutes, until dough is golden brown.

A tray of mummy hot dogs.

Decorate: Remove the mummies from the cookie sheet and place on a serving plate. Place a dot of mustard for each eye and then place a candy eye on top of the mustard. This will help “glue” the eyes onto your mummy dog. You don’t need much and yes, you can also use ketchup!

Make the Monster Dip: Go around the outer edge of the bowl in a circular manner and make a “bowl of ketchup”. Fill the center with green relish. Randomly place eyes around the puddle.

Can I Make These in Advance?

I don’t recommend baking these in advance. They are best when fresh from the oven, and they also don’t store/reheat very well.

However, you can wrap them ahead, about an hour ahead, and then bake them for your guests. I wrapped mine before the kids got home from school and then placed them on the baking sheet.

I wrapped the baking sheet tightly in Saran Wrap and placed them back into the fridge. I pulled them out and baked them about an hour later when I got back home with the kiddos and it worked out perfectly.

Tips for Success

You know another reason why I love these Halloween mummy hot dogs? The bun never falls apart! It’s the little things in life. 🙂

Here are a couple tips to keep in mind before you get started:

  • What Dough Should I Use? I used Pillsbury sheets, but any brand is fine and if you can’t find the sheets, just use the regular roll and pinch the seams together.
  • Where Do I Find the Eyes? You can usually find little candy eyes in the sprinkle/frosting section of your local grocery store. Or you can purchase them online from amazon: candy eyes.
  • Add Cheese: You can roll up a piece of cheese under the crescent dough for some added yumminess. It will melt and the hot dogs will look a little messier, but they are delicious this way! In the photos, I skipped the cheese to keep them cleaner looking.
Mummy hot dogs with a bowl of ketchup and relish.

Variation Ideas

I think these mummies are pretty cute as-is, but there are some switches/adjustments that you could make to them:

  • Make Mini Mummies: You can also make mini mummies wrapped in crescent dough! Either cut the hotdogs in half or use mini sausages.
  • Switch Up the Dip: You can make a mustard-based dip, combine ketchup and mustard, etc.
  • Decoration Suggestion: If you’re feeling like these hot dogs could use some extra spookiness, you could decorate them with ketchup (or ‘blood’) before serving.

Serving Suggestions

Wondering what to serve with your mummy hot dogs? Sometimes I like to keep it simple with sweet potato fries or roasted potatoes, but you could also do other Halloween or Fall themed snacks. Some of my favorites are:

A crescent-dough-wrapped hot dog.
Yield: Serves 8

Mummy Hot Dogs

Mummy hot dogs on a baking tray with monster dip.

Need a fast, fun halloween party idea? Look no further. These easy Mummy Hot Dogs come together in minutes, only take 10 minutes to bake, and can be served with a fun, easy-to-prepare dip.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

For the Mummy Hot Dogs:

  • 1 package (8-count) of hotdogs
  • 1 can of refrigerated crescent roll sheets
  • 16 candy eyes
  • slices of cheese, optional

For the Monster Eye Dip:

  • 1/2 cup ketchup
  • 1/3 cup relish
  • 8 candy eyes

Instructions

  1. Preheat the oven to 375°F and spray a cookie sheet with nonstick cooking spray or line a cookie sheet with parchment paper.
  2. Unroll the crescent dough onto a large cutting board or clean counter top. Cut the crescent dough into 1/4th inch slices, down the long side of the dough.
  3. Starting at one end, wrap a strip of dough randomly around the hot dog. You may wish to use 2 strips per hot dog. Leave a gap for the eyes.
  4. Place the crescent wrapped hot dogs on the prepared baking sheet and place mummy dogs into the oven. Bake for 10 to 12 minutes, until dough is golden brown.
  5. Remove the mummies from the cookie sheet and place on a serving plate.
  6. Put a dot of mustard for each eye and then place a candy eye on top of the mustard. This will help “glue” the eyes onto your mummy dog. You don’t need much and yes, you can also use ketchup!
  7. For the Monster Eye Dip: Go around the outer edge of the bowl in a circular manner and make a “bowl of ketchup”. Fill the center with green relish. Randomly place eyes around the puddle.

Notes

  • What Dough Should I Use? I used Pillsbury sheets, but any brand is fine and if you can’t find the sheets, just use the regular roll and pinch the seams together.
  • Where Do I Find the Eyes? You can usually find little candy eyes in the sprinkle/frosting section of your local grocery store. You can also find them on amazon: candy eye balls.
  • Add Cheese: You can roll up a piece of cheese under the crescent dough for some added yumminess. It will melt and the hot dogs will look a little messier, but they are delicious!
  • Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 244Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 450mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 4g

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    Welcome!

    Jessica
    I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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