Mummy Hot Dogs

5 from 82 votes

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

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Servings:

Author: Lil' Luna

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

Make ahead of time. Roll the Halloween hot dogs the night before and store them covered in the fridge. Bake the next day.

Freeze ahead of time. Assemble Halloween mummy hot dogs 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.

STORE leftover mummy dogs in the fridge for 2-3 days or in the freezer for about 6 weeks.

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