Mummy Hot Dogs

Buttery crescent wrapped Mummy dogs are filled with cheese and topped with cute candy eyes for spooky kid-friendly fun!!

Cute and creepy foods like these Mummy Hot Dogs, Flatout Monster Sandwiches, and Gummy Worm Jello Cups have become a much anticipated tradition in our home. We love filling the table with festive Healthy Halloween Snacks and treats that everyone can enjoy!

A spooky dinner

It has become a tradition to have a spooky Halloween dinner with the kids. They especially look forward to mummy hot dogs. These are basically pigs in a blanket, but with a ghoulish twist.

The puffy and buttery crescent dough adds some great flavor, along with the creamy cheese! The kids’ fav part would have to be the eyes though. You can pick up a pack of these candy eyes near the baking section of most stores (these are Wilton brand).

These candy eyes come in handy at Halloween especially. They can make some great monster treats like Monster Rice Krispies Treats and Gooey Monster Cookies. Have some fun creating a festive holiday spread!

how to make mummy dogs

PREP. Heat oven to 375°F.

DOUGH. Unroll dough. If using crescent rolls, separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet, simply cut into 4 rectangles.

CUT. Using a knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.

CHEESE. Slice cheese slices into quarters (the ½ cheese slice, will be cut in half).

ASSEMBLE. Pair one hot dog and one cheese slice, then wrap 4 pieces of dough around them to look like mummy wraps. You will have to slightly stretch the dough to completely cover the hot dogs. About ½ inch from one end of each hot dog, separate the dough so hot dog shows through for the mummy’s face. Repeat with remaining ingredients.

BAKE. On a large, ungreased cookie sheet, place wrapped hot dogs (cheese side down) and spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. Once they come out of the oven, add two candy eyes to the face openings.

Tips + Variations

Serve mummy dogs with Bloody Mary Soup AKA Tomato Soup. Fun right?

Ingredient Tips:

• Stick with Pillsbury brand dough. The knock off brand we tried did not turn out visually, but tasted good. 
• Use hot dogs that are filled with cheese inside and skipped the added cheese.
• Omit the cheese and make them plain instead.
• Use any brand of hot dog that you like. If you use a larger sized brat, then make sure that they are room temperature so that they will be heated through about the same time that the dough is done baking. You may also need to increase the amount of dough so that you have enough to cover the whole brat.

Mummy Eyes: There are many ways that you can create the eyes for these mummies. You can use a dab of mustard or ketchup. I used candy eyes, I do want to note that you want to add them AFTER the mummies have been baked otherwise they will melt in the oven.

Storing Info

To make ahead, roll theirs the night before and stores them covered in the fridge and then bake the next day.

To FREEZE ahead, assemble mummy dogs then place them on a baking sheet then freeze. Once frozen transfer them to a freezer safe Ziploc. They will keep in the freezer for up to 2 months. To bake: Do not thaw. Simply place the frozen mummy dogs on a baking sheet and bake for 20-25 minutes.

STORE leftover mummy dogs in the fridge for 2-3 days or in the freezer for about 6 weeks. To reheat them, heat up the oven to 350 degrees, Heat the mummies for about 4-5 minutes or until heated through.

For more tasty Halloween Desserts, try:

• Mummy Cookies
• Chocolate Spider Trifle
• Blackout Candy Apples
• Halloween Cookie Cake
• Oogie Boogie Sundae