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Buttery crescent-wrapped mummy hot dogs are filled with cheese and topped with cute candy eyes for spooky kid-friendly fun!!
A Halloween Favorite!
It has become a tradition to have a spooky Halloween main dish with the kids around October 31st. A favorite for us is these mummy hot dogs. These are basically Pigs in a Blanket but with a ghoulish twist. Not only are they beyond simple, but the kids go nuts for them and even help put them together.
When we are having a party, we also like to make our Halloween Pizza and Breadstick Bones because they add even more fun to the holiday spread.
Whether it’s for a potluck, Halloween party or holiday family dinner, we think you’ll love the addition of these mummies to the mix!
WHY WE LOVE IT:
- Flavor. They’re delicious!! With the buttery crescent dough and cheese inside, kids and adults love these mummy dogs.
- Festive. They’re a perfectly spooky and fun Halloween dinner idea and great for any Halloween or fall party.
- Make ahead of time. Since these are often made for get-togethers, it’s great that they can be made a day ahead for any event.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 15 minutes
- 8 ounces refrigerated crescent roll dough (crescents or sheet) – We like the sheets best. Also, stick to Pillsbury brand dough. The knockoff brand doesn’t work or look as good.
- 2½ slices American cheese – any cheese works, but this is our favorite.
- You can also buy cheese-filled hot dogs instead of using the slices, or omit the cheese altogether.
- 10 hot dogs – We highly recommend using all beef. You can also use pork, chicken, turkey, or even vegetarian hot dogs.
- candy eyes – Use a dot of mustard or ketchup instead of candy eyes! Do not add the candy eyes until the mummies have been baked, otherwise, they will melt in the oven.
- cooking spray
Serve your Halloween mummies with a dipping sauce like ketchup, mustard, Fry Sauce Recipe, or Honey Mustard Sauce.
How to Make Mummy Hot Dogs
- PREP. Heat oven to 375°F.
- DOUGH. Unroll 1 (8-ounce) can of dough. If using crescent rolls, separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet, simply cut into 4 rectangles.
- Using a knife or pizza cutter, cut each rectangle lengthwise into 10 thin strips, making a total of 40 pieces of dough.
- CHEESE. Cut 2½ slices 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 strips of dough around them to look like mummy wraps. Slightly stretch the dough to cover the hot dogs completely. 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.
- EYES. Once they come out of the oven, add two candy eyeballs to the face openings.
To make mini mummy dogs, check out all the details on our Pigs in a Blanket recipe.
Candy Eyes
You can use a couple of dots of ketchup or mustard to act as glue to help stick the candy eyes to the mummies.
Complete the Meal
Side Dishes
Breadstick Bones
2 hrs 12 mins
Wendy’s Chili Recipe
1 hr 15 mins
Potato Wedges
40 mins
Easy Coleslaw
10 mins
Desserts
More Halloween Recipes
Halloween Pizza
1 hr 10 mins
Flatout Monster Sandwiches
15 mins
Pumpkin Quesadilla
11 mins
Halloween Flatbread Pizza
11 mins
More Collections
Mummy Hot Dogs
Ingredients
- 1 (8-ounce) can refrigerated crescent roll dough, crescents or sheet
- 2½ slices American cheese
- 10 hot dogs
- cooking spray
- candy eyes
Instructions
- Heat oven to 375°F.
- 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.
- Using a knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
- Slice cheese slices into quarters (the ½ cheese slice, will be cut in half).
- Pair one hot dog and one cheese slice, then wrap 4 pieces of dough around them to look like mummy wraps. Slightly stretch the dough to cover the hot dogs completely. 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.
- 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.
Video
Notes
- To bake. Do not thaw. Simply place the frozen mummy dogs on a baking sheet and bake for 20-25 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The cheese will leak out to some degree. Evenly wrapping the dough will help keep the cheese from oozing out as much. Also, lining the pan with parchment paper will help keep the mummies from sticking.
Roll the hot dogs the night before and store them covered in the fridge. Bake the next day.
Freeze ahead of time. Assemble and 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.
Keep leftover mummy dogs in the fridge for 2-3 days or in the freezer for about 6 weeks.
To reheat. Heat up the oven to 350°F, for about 4-5 minutes or until heated through.
I’ve been searching for Halloween recipes that don’t end with my toddler throwing food everywhere, leaving my poor rug in desperate need of a professional yet again. These mummy dogs are adorable and such a brilliant idea! She loved them at lunch and even asked for more “mama dogs.” Safe to say, we’ve found a new Halloween tradition! Thanks so much for sharing this—it’s a game-changer for spooky season snacks!