Hot Dog Mummies Recipe For Halloween
I will never forget the first time I tried to make this Hot Dog Mummies Recipe For Halloween. I was so excited for my kid’s class party, but I totally rushed it. The dough was way too thick and I ended up with these weird, doughy blobs instead of cute little mummies. My husband took one look and said they looked more like ghost slugs. We still ate them, but it was a good lesson in not getting ahead of myself. Now, it’s our go-to Halloween tradition, and I’ve finally figured out all the little tricks to get it right.
Recipe Card
| Recipe Title | Hot Dog Mummies Recipe For Halloween |
|---|---|
| Servings | 10 mummies |
| Prep Time | 20 minutes |
| Cooking Time | 15 minutes |
| Calories | About 180 each |
Ingredients
- 1 package (8 count) of hot dogs
- 1 can (8 oz) of refrigerated crescent roll dough
- Cooking spray or a little olive oil
- 1 egg, for an egg wash (optional but recommended)
- Mustard or edible food-grade marker for the eyes
The hot dogs are the star, obviously. I once bought the jumbo pack by mistake and they were way too big for the dough. We had mummy blowouts in the oven. Stick with standard size. The crescent dough is key too, the seamless sheet is best if you can find it. I tried puff pastry once for a fancy twist and it was a total disaster, way too flaky and it just fell apart.
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- If you’re using an egg wash, beat that one egg in a small bowl. Set it aside.
- Open the can of crescent dough and unroll it. If it’s the kind with perforated triangles, press the seams together to make one big sheet.
- Using a pizza cutter or a sharp knife, cut the dough into long, thin strips. You’ll want them about 1/4 to 1/2 inch wide.
- Pat your hot dogs completely dry with a paper towel. This is a sneaky important step.
- Take one strip of dough and start wrapping it around a hot dog. Leave a little gap at the top for the mummy’s “face.”
- Keep wrapping, overlapping the dough slightly as you go, until the hot dog is covered. Press the end of the dough strip to seal it.
- Place your wrapped mummy on the prepared baking sheet. Repeat with the remaining hot dogs and dough.
- If using, lightly brush the dough with the egg wash. This makes them golden and pretty.
- Bake for about 12-15 minutes, or until the dough is puffed and golden brown.
- Let them cool for a few minutes, then use a tiny dot of mustard or an edible marker to give your mummies two little eyes.
The step where you wrap the dough is where I always used to mess up. I’d pull the dough too tight and it would snap, or I’d wrap it too thick. One year I made them so thick they were still raw dough in the middle. The trick is to be gentle and leave little gaps so the dough has room to puff up. Don’t strangle your mummy!
Honestly, the first time these turned out perfectly, I felt like a kitchen wizard. My kid was so impressed, he actually bragged about them to his friends. That’s a win in my book. They’ve become such a fun, easy dinner for Halloween week when everyone is too hyped up on candy to eat a real meal. They’re the ultimate comfort food that looks fun.
As for leftovers, they reheat okay in the toaster oven, but they’re definitely best right out of the oven. The dough gets a bit soft if you microwave them. I’ve tried making them ahead and freezing them before baking, and that works pretty well for a super busy night.
If I were to change one thing next time, I might try brushing them with a little garlic butter right when they come out of the oven. Just for a little extra flavor. But honestly, the classic version is a family favorite for a reason. It just works.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| ~180 | ~15g | ~11g | ~5g |
Okay, so it’s not a salad. I’m always a little surprised it’s not more calories, but it’s not health food either. I have made it a bit lighter by using turkey dogs and low-fat crescent dough, and it was still really good. The texture was basically the same. If you’re gluten-free, I know they make GF crescent dough now, though I haven’t tried it for this specific recipe.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Hot Dogs | Smoked sausage, veggie dogs |
| Crescent Dough | Pizza dough, biscuit dough |
| Egg Wash | Melted butter, milk |
I’ve tried a few of these swaps. Veggie dogs work great, just be careful as some brands can be softer. Smoked sausage is awesome, it gives it a heartier flavor. Pizza dough was a fail for me, it was too chewy and didn’t have that flaky texture we love. Biscuit dough can work in a pinch, but it’s much denser. Melted butter instead of egg wash gives a richer taste, but it doesn’t get quite as shiny.
Tips
- Dry your hot dogs thoroughly. A wet hot dog makes the dough slide right off.
- Don’t wrap the dough too tightly. It needs room to expand in the oven.
- Use a pizza cutter to slice the dough. It’s so much faster and cleaner than a knife.
- If the dough gets too warm and sticky, pop the whole baking sheet in the fridge for 5 minutes.
The tip about the dough getting warm I learned the hard way. My kitchen was really hot one Halloween and the dough just turned into a sticky mess in my hands. I was trying to wrap these gooey hot dogs and it was a nightmare. Sticking the whole tray in the fridge for a few minutes firmed everything right up and saved the day. I wish I’d known that earlier!
FAQ
Can I make these ahead of time?
You can prep them a few hours ahead and keep them covered in the fridge before baking. I don’t recommend baking them too far in advance because the dough loses its crispness. They’re best fresh!
My dough unraveled in the oven! What happened?
Oh, I’ve been there. It usually means you didn’t press the end of the dough strip firmly enough to seal it. Just give it a little pinch when you’re done wrapping. Also, make sure you’re not stretching the dough too thin as you wrap.
What’s the best thing to use for the eyes?
I’m a mustard dot person because it’s easy and you already have it. But if you’re bringing these to a party, those little edible candy eyes you can buy at the craft store are super cute and don’t bleed into the dough like mustard sometimes can.
That’s everything I know about making Hot Dog Mummies Recipe For Halloween! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.
Hot Dog Mummies Recipe For Halloween
Fun and spooky Halloween appetizers featuring hot dogs wrapped in crescent dough to create adorable mummies that are perfect for parties and family dinners.
Ingredients
- 1 package (8 count) hot dogs
- 1 can (8 oz) refrigerated crescent roll dough
- Cooking spray or olive oil
- 1 egg (for egg wash, optional)
- Mustard or edible food-grade marker for eyes
Instructions
-
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
If using egg wash, beat one egg in a small bowl and set aside.
-
Unroll crescent dough and press seams together to create one large sheet if using perforated triangles.
-
Use a pizza cutter or sharp knife to cut dough into long, thin strips approximately 1/4 to 1/2 inch wide.
-
Pat hot dogs completely dry with paper towels to ensure dough adheres properly.
-
Wrap one dough strip around a hot dog, leaving a small gap at the top for the mummy’s face.
-
Continue wrapping, slightly overlapping dough strips until hot dog is covered, then press end of dough to seal.
-
Place wrapped mummy on prepared baking sheet and repeat with remaining hot dogs and dough.
-
If using, lightly brush dough with egg wash for golden coloring.
-
Bake for 12-15 minutes until dough is puffed and golden brown.
-
Let cool for a few minutes, then add two small eyes using mustard dots or edible marker.
Nutrition (Per Serving)
