Get ready to create spooky memories and tummies full of laughter with our fun and easy Mummy Hot Dogs recipe—a Halloween treat that’s a delightful feast for both eyes and taste buds!
Prep Time: 15 minutes
Cooking Time: 15 minutes
Yields: 8
Hot dogs are about as “comfortable” as comfort food can get. They’re total Americana—always there, always delicious, and you can be served up with so many different toppings. But in this recipe, we’re not talking about your usual assortment of ketchup and mustard. We’re stepping into the thrilling world of Easy Mummy Hot Dogs: a juicy sausage all tucked into a flaky, golden-brown crescent-roll cocoon. Give it a couple of curious peppercorn eyes and bam – you’ve just created the cutest little mummy around for Halloween!
You might be thinking, So they’re sorta like Pigs in a Blanket or even your Chili-Dog Casserole, right? And yeah, you’re not wrong; they share that same style. But this dish has been groomed for that most sacred of holidays, adding a big touch of fun to dinner. Make them… if you dare!
Serving Suggestions
Serve these warm, delightful Mummy Hot Dogs at your Halloween party paired with classic American sides like tangy coleslaw, Loaded Tater Tots, and/or Crunchy Keto Onion Rings. For dipping, consider a variety of flavorful condiments like ketchup, mustard, BBQ sauce, or a delicious homemade relish. OR you can lean into the Halloween theme by making any of these deliciously spooky treats for the kids (and you!).
Ingredients
Want to make these for your next haunted hosting gig? Here’s what you’ll need.
- 8 hot dog wieners
- ½ pack crescent-roll dough
- mayonnaise
- peppercorn
Instructions
- Preheat your oven to 375°F. Spray a baking tray with cooking spray.
- Unroll the crescent roll dough. Cut into thin strips.
- Wrap the thin strips of dough around each wiener, leaving a small gap near the top for the eyes.
- Place the wrapped sausages spread out on the baking sheet.
- Bake for 12-15 minutes, or until the dough is golden brown and the wieners are cooked through.
- Allow the mummy hot dogs to cool slightly before using mayonnaise and peppercorns to make the eyes.
Tips & Tricks
- Always opt for good-quality sausages or wieners.
- Cut the dough into thin, even strips for a more uniform and aesthetic wrapping.
- Leave a small gap for the eyes. It adds to the mummy effect and prevents the dough from over-wrapping and becoming too thick.
- Space out the hot dogs on the tray to ensure they bake evenly.
- Let the hot dogs cool slightly before adding the eyes with mayonnaise and peppercorns otherwise you see the mayo and peppercorns slip off.
FAQs
Totally! Though crescent roll dough is the classic choice, you can switch it up depending on your vibe or food sensitivities. Pizza dough and gluten-free dough are common substitutes.
Tiny black olives, capers, or even sesame seeds can pass for eyes in a pinch. As for the “glue” that sticks those peepers down, you can use ketchup or cream cheese instead of mayo.
Sure, swap out the regular dogs with veggie dogs or your favorite cheese sticks. Same steps, same look, just no meat.
Variations
- Switch up the flavor with spicy sausages instead the usual fare. Just make sure the kids eating them like spicy stuff!
- Up the nutrition by replacing regular hot dogs with chicken or turkey sausages and using whole-grain crescent dough.
- I sometimes add a thin layer of green pesto on the dough before wrapping to give a fresh kick to each bite.
How to Prep and Store Mummy Hot Dogs
To prep these Mummy Dogs ahead of your spooky celebration, get your wrap on the hot dogs and pop them in the fridge, uncooked, until you’re good to go.
You can any leftovers chill in an airtight container for a couple of days. When you’re craving those dogs again, just warm them up slowly in the oven to bring back that just-baked flavor and feel!
Mummy Hot Dogs
Ingredients
- 8 hot dog sausages
- ½ pack crescent roll dough
- mayonnaise
- peppercorn
Instructions
- Preheat your oven to 375°F. Spray a baking tray with cooking spray.
- Unroll the crescent roll dough. Cut into thin strips.
- Wrap the thin strips of dough around each wiener, leaving a small gap near the top for the eyes.
- Place the wrapped sausages spread out on the baking sheet.
- Bake for 12-15 minutes, or until the dough is golden brown and the wieners are cooked through.
- Allow the mummy hot dogs to cool slightly before using mayonnaise and peppercorns to make the eyes.
Notes
- Always opt for good-quality sausages or wieners. The better the taste of your hot dog, the more delicious your final product will be.
- Cut the dough in thin, even strips for a more uniform and aesthetic wrapping.
- Leave a small gap for the eyes. It adds to the mummy effect and prevents the dough from over-wrapping and becoming too thick.
- Space out the hot dogs on the tray to ensure they bake evenly and the dough becomes nicely golden brown all around.
- Let the hot dogs to cool slightly before adding the eyes with mayonnaise and peppercorns. This way, the mayo and peppercorns won’t slip off.
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