I’ll never forget the first time I made these mummy hot dogs for my niece’s Halloween party. The kids went absolutely wild for them! There’s something magical about turning simple ingredients into edible mummies that makes everyone smile. These adorable little guys couldn’t be easier to whip up – just hot dogs wrapped in crescent dough with candy eyes peeking through. They’re the perfect spooky snack when you’re short on time but want maximum festive impact. Trust me, once you see how fast these disappear at your next Halloween gathering, you’ll be making them every October!
Why You’ll Love These Mummy Hot Dogs
Oh my gosh, where do I even start? These mummy hot dogs are seriously the most fun you’ll have in the kitchen all October! Here’s why they’ve become my go-to Halloween snack:
- Super quick – They’re ready in under 30 minutes (perfect when you’re scrambling before a party!)
- Impossible to mess up – Even if your dough wrapping looks “rustic,” it just adds to the mummy charm
- Kid magnet – The candy eyes make these irresistible to little ones (and let’s be honest – adults too!)
- Customizable – Use regular or veggie dogs, add different sauces, or get creative with the eye placement
- Party perfect – They look adorable on platters and disappear faster than ghosts at sunrise
The best part? Watching people’s faces light up when they see these edible mummies – pure Halloween magic!
Ingredients for Mummy Hot Dogs
Gather up these simple ingredients – you might already have most of them in your fridge or pantry! The magic of this recipe is how ordinary items transform into something delightfully spooky. Here’s what you’ll need:
- 8 hot dogs (standard size works best – not the jumbo ones)
- 1 can (8 oz) refrigerated crescent dough (the kind that comes in the pop-open tube – trust me, the sound still makes me jump every time!)
- 16 candy eyes (about 2 per mummy – I always buy extra because someone inevitably eats a few)
- 1 tablespoon mustard (optional, for attaching eyes – yellow or Dijon both work)
Ingredient Notes & Substitutions
Here’s the beautiful thing – you can tweak these mummy dogs to suit your taste! Swap in veggie dogs for a vegetarian version (they wrap just as beautifully). No crescent dough? Puff pastry strips work in a pinch – just roll them a bit thinner. For the eyes, candy eyes can substitute in a crunch. And that mustard? Try cream cheese for sticking eyes on if you prefer – or skip it entirely and let kids add their own dipping sauces!
Equipment You’ll Need
Before we get wrapping, let’s gather our tools! You won’t need anything fancy – just these basics:
- Baking sheet (line it with parchment if you’re worried about sticking)
- Kitchen scissors (makes cutting those dough strips SO much easier)
- Pastry brush (optional, but handy for applying mustard for the eyes)
That’s seriously it! No special equipment needed – just grab what you’ve got and let’s make some mummies. Pro tip: If you don’t have scissors, a pizza cutter works great for slicing the dough too!
How to Make Mummy Hot Dogs
Ready to create these adorable edible mummies? Follow these simple steps and you’ll have a plate full of spooky snacks before you can say “Boo!” Don’t worry – I’ve made these dozens of times (my nieces demand them every Halloween), so I’ll walk you through every step.
Step 1: Prep the Dough and Hot Dogs
First, preheat your oven to 375°F (190°C) – this gives it time to get nice and toasty while we work. Pop open that crescent dough (watch out for the *pop* – it still startles me every time!) and unroll it gently. Here’s my trick: use kitchen scissors to snip each triangle into 4-5 thin strips. Don’t stress about perfection – uneven strips actually make better mummy bandages!
Step 2: Wrap the Hot Dogs
Now for the fun part! Take one dough strip and start wrapping it around a hot dog at an angle, leaving little gaps between the strips. This is where the mummy magic happens! Overlap slightly as you go, and don’t cover the entire hot dog – we want those “peeking through” spaces. Pro tip: leave one end mostly uncovered so it looks like the mummy’s “head.”
Step 3: Bake to Perfection
Arrange your wrapped mummies on a baking sheet (they don’t spread much so you can crowd them a bit) and bake for 12-15 minutes. You’ll know they’re done when the dough turns golden brown and puffs up slightly. That delicious smell means it’s almost time for the finishing touch!
Step 4: Add the Eyes
Let your mummies cool just enough to handle (about 2 minutes), then dab a tiny bit of mustard on the back of each candy eye and press them onto the uncovered “head” section. Watch them come to life! For extra fun, make some cross-eyed or give some wonky eyes – mummies aren’t perfect after all!
Tips for the Best Mummy Hot Dogs
After making these spooky snacks for years, I’ve picked up some tricks to make your mummy dogs extra special:
- Keep dough chilled – If it gets too warm while working, pop it back in the fridge for 5 minutes. Cold dough is way easier to handle!
- Vary your wrapping – Some tight wraps, some loose – it makes your mummy pack look authentically ancient
- Space them close – They don’t spread much, so you can arrange them pretty close on the baking sheet
- Make extras – Trust me, you’ll want to double the batch. These disappear faster than you can say “trick or treat!”
- Get creative – Try using whole wheat dough for “dirty” mummies or add a drizzle of “blood” (ketchup) at the end
The best part? There’s no wrong way to make these – even the “messy” ones look perfectly spooky!
Serving Suggestions for Mummy Hot Dogs
Now for the best part – digging in! I love setting up a little “mummy buffet” with these cuties. Arrange them on a dark platter (black or orange makes them pop!) with small bowls of ketchup “blood” and mustard for dipping. For extra spooky fun, serve with green guacamole or black olive tapenade – the creepy colors make kids go wild! At my house, we sometimes add edible spider rings crawling around the plate for extra Halloween flair. Just watch those little hands grab them faster than you can say “Boo!”
Storing and Reheating Mummy Hot Dogs
Got leftovers? (Unlikely, but just in case!) These mummy dogs keep great in the fridge for 2-3 days in an airtight container. To reheat, I prefer the oven – just 5 minutes at 350°F brings back that crispy dough texture. The microwave works in a pinch (15-20 seconds), but they’ll get a bit softer. Pro tip: wait to add the candy eyes until after reheating – those little guys don’t love the heat!
Nutritional Information for Mummy Hot Dogs
Okay, let’s be real – we’re not eating mummy hot dogs for their health benefits! But since you asked (and let’s face it, some of us like to keep track), here’s the approximate nutritional breakdown per serving. Remember, these are estimates – your exact numbers might vary based on specific brands and how much mustard you go wild with!
- Calories: 180
- Total Fat: 12g (4g saturated)
- Cholesterol: 15mg
- Sodium: 480mg
- Total Carbohydrates: 14g
- Sugar: 2g
- Protein: 5g
Want to lighten them up? Swap in turkey dogs (cuts about 30 calories each) or use reduced-fat crescent dough. But hey – it’s Halloween! Sometimes you just gotta enjoy those buttery, dough-wrapped mummies in all their spooky splendor. Everything in moderation, right?
Frequently Asked Questions
I’ve gotten so many questions about these mummy hot dogs over the years – here are the answers to what people ask most often!
Can I make mummy hot dogs ahead of time?
Absolutely! Wrap them up to 24 hours before baking and keep them covered in the fridge. They might need an extra minute or two in the oven since they’ll be going in cold. The dough might puff slightly less, but they’ll still taste delicious!
Are there vegetarian options?
Yes! Veggie dogs work perfectly – just follow the same wrapping method. The dough and eyes are already vegetarian-friendly. Pro tip: some veggie dogs are a bit softer, so handle them gently when wrapping.
What if I can’t find candy eyes?
No worries! Get creative with mini chocolate chips (pointy end in), tiny dots of black icing, or even small circles cut from black olives. The kids will love helping decorate with alternatives!
Can I freeze mummy hot dogs?
You sure can! Freeze them before baking for best results. When ready to eat, bake straight from frozen – just add about 3-5 extra minutes to the cooking time. The dough might not brown quite as evenly, but they’ll still taste great.
Why do mine keep unraveling in the oven?
Two tricks: make sure your dough strips overlap slightly when wrapping, and chill the wrapped dogs for 10 minutes before baking. This helps the dough “set” before it starts expanding in the heat. If some do unravel – hey, mummies are supposed to look a little messy!
Alright, Halloween heroes – it’s your turn to make some mummy magic in the kitchen! I can’t wait for you to see how easy and fun these little guys are to create. Trust me, the moment you pull that baking sheet out of the oven and start placing those candy eyes, you’ll feel like a kitchen wizard. And the best part? Hearing everyone at your Halloween party go “Ooooh!” when they spot your edible mummies.
Don’t forget to snap some photos of your creepy creations – I’d love to see your mummy masterpieces! Tag me on social media or leave a comment below telling me how your Halloween snack attack went. Did the kids go wild for them? Did you come up with any clever twists? Now go wrap those hot dogs and get ready for the most deliciously spooky snack of the season!
PrintSpooky Mummy Hot Dogs: 3 Ingredients for Halloween Magic
A fun and easy Halloween snack that kids will love. These mummy hot dogs are wrapped in crescent dough and decorated with candy eyes for a spooky twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 8 hot dogs
- 1 can (8 oz) refrigerated crescent dough
- 16 candy eyes
- 1 tablespoon mustard (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Unroll the crescent dough and separate into triangles.
- Cut each triangle into thin strips.
- Wrap the dough strips around each hot dog, leaving small gaps for the mummy effect.
- Place the wrapped hot dogs on a baking sheet.
- Bake for 12-15 minutes or until the dough is golden brown.
- Use mustard to attach candy eyes before serving.
Notes
- Use kitchen scissors to easily cut the dough into strips.
- Serve with ketchup or mustard for dipping.
- For a vegetarian version, use veggie dogs.
Nutrition
- Serving Size: 1 mummy hot dog
- Calories: 180
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 15mg
