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Ready in just 20 minutes, these mummy hot dogs are a cute and tasty Halloween dinner idea that kids and adults will love. Perfect for fueling up before trick-or-treating!
These mummy hot dogs are almost too simple to call a “recipe,” but my kiddos have loved having them for dinner before trick-or-treating for two years in a row now so I knew I had to get them up on the blog.
Why I Love This Mummy Hot Dogs Recipe
This is the kind of silly, simple recipe that makes Halloween feel extra fun. They take hardly any effort, but the little details like golden “bandages” and spooky eyes make them such a hit. Here’s why you’ll love them too:
- So easy: Just a 3 ingredients and 20 minutes in the oven.
- Make-ahead friendly: Wrap and chill the mummies on a sheet pan, then bake right before serving for fresh, flaky dough.
- Fun for the kiddos: Serve them as a quick pre-trick-or-treat dinner, add them to a Halloween party spread, or make them for a spooky movie night at home.
Ingredients Needed
- hot dogs – I like uncured, nitrate-free options. True Story and Applegate are my favorite brands. Turkey or veggie dogs work too.
- whole wheat crescent roll dough – the refrigerated kind bakes up flaky and golden. This is your mummy “bandage” that wraps around the dogs and puffs in the oven. Whole wheat is my pick, but classic crescent dough works too.
- mini candy eyes – the spooky finish! You can usually find candy eyes in the baking aisle, especially in October. I like the Wilton mini candy eyeballs. No candy eyes? Tiny dots of mustard or ketchup work just as well.
How to Make Mummy Hot Dogs
Step 1: Preheat your oven to 375°F and line a baking sheet with parchment. Unroll the crescent dough and separate into 4 rectangles, pressing the seams to seal. Cut into thin strips (the thinner the better) and gently stretch them out.
Step 2: Take one hot dog at a time and wrap with the dough strips, criss-crossing to look like mummy bandages. Leave a little gap near the top for the “eyes.”
Step 3: Place wrapped hot dogs on the baking sheet and bake for 12–15 minutes, until the dough is puffed and golden brown.
Step 4: Let them cool slightly, then press on candy eyes or dot on mustard or ketchup for a spooky finish.
Tips for the Spookiest Mummy Dogs
- Keep the dough cold: Cold crescent dough slices cleaner and wraps easier. If it gets soft, pop it in the fridge for a few minutes.
- Dry the hot dogs: A quick paper towel pat helps the dough stick and bake up golden instead of sliding off.
- Cut skinny strips: Thin strips look the most mummy-like and cook through evenly. Leave a little gap at the top for the “face.”
- Add eyes after baking: Candy eyes can melt in the oven, so wait until they’ve cooled a bit. Or dot on mustard or ketchup for an easy eye swap.
How I Like to Serve These on Halloween Night
Halloween night is always busy and exciting, so I love keeping dinner simple, festive, and filling before heading out for trick-or-treating. My go-to is making a pot of no bean beef chili for the adults. And for the kids (and adults who want one), I serve the mummy hot dogs with fresh fruit and a quick side salad. It’s a balanced and fun dinner that comes together in minutes, but still makes sure little tummies are full before the candy haul begins!
How to Store & Reheat
If you have leftovers, let the mummy hot dogs cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until the dough is warm and crisp again. The microwave works in a pinch, but the dough will be softer.
You can also prep ahead: wrap the hot dogs in dough a few hours in advance and keep them covered in the fridge. Bake just before serving so the “bandages” puff up golden and fresh.
More Halloween Recipes
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Mummy Hot Dogs
Ingredients
- 8 uncured, nitrate-free hot dogs
- 1 8 oz package of refrigerated whole wheat crescent roll dough
- 16 mini candy eyes or dots of mustard, for the eyes
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Take the crescent dough out of the can and separate it at the perforations so you have 4 large rectangles. Press the dough to seal if there are perforations.
- Cut each sheet of dough lengthwise into thin strips. Generally, thinner strips will work better. I usually stretch my strips out before wrapping.
- Wrap each hot dog with the dough strips, leaving a small gap near the top for the “eyes.” Criss-cross the strips to mimic mummy bandages.
- Place wrapped dogs on your prepared baking sheet and bake for 12–15 minutes, or until the dough is golden and cooked through.
- Add candy to the top of each eye balls to the hot dog mummy or alternatively you can dot on eyes using mustard.
Notes
- Hot dog options: I like to use Applegate Farms or True Story for the hot dogs. I really like True Story, but only 6 come in a pack with this brand. Turkey dogs, chicken dogs, veggie dogs, or minis all work for this recipe. Adjust baking time slightly if using minis.
- Dough options: Crescent roll dough works best, but puff pastry or even homemade dough will work. I really like Trader Joe’s organic rolls or Immuculate Baking.
- Make ahead: Wrap hot dogs in dough up to 4 hours in advance. Keep covered in the fridge and bake just before serving.
- Storage: Leftovers keep in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How cute I can’t wait to make these!! My kids will be so happy with them.
Aw, yay! I hope you and your kids love them, Jen!
This is such a fun recipe and perfect for Halloween!
Yay! So glad you think so, Emily. They really are such a fun one to make for Halloween. Thanks for the sweet comment!
Where do you buy the whole wheat crescent rolls?
Hi Anastasiia! Whole wheat crescent rolls can be hard to find. I first tested this recipe with them but haven’t had much luck tracking them down again, so sorry for the confusion! The Trader Joe’s and Immaculate ones I mentioned are organic, not whole wheat, but they still work great here.