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Mummy Hot Dogs

The Halloween party classic! Hot dogs wrapped in crescent dough bandages with a little gap for mustard eyes. Kids love them, adults devour them, and they take less than 30 minutes from fridge to table. A spooky twist on pigs-in-a-blanket.

Prep10 mins
Cook15 mins
Serves8

Ingredients

  • 8 all-beef hot dogs
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 egg, beaten with 1 tbsp water (egg wash)
  • Mustard or ketchup (for eyes)
  • Candy eyes (optional, for extra spookiness)

Instructions

  1. 1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. 2. Unroll crescent dough and cut each triangle into 3-4 thin strips.
  3. 3. Wrap each hot dog with dough strips, leaving a small gap near the top for the face. Wrap unevenly like mummy bandages — they don't need to be perfect.
  4. 4. Place mummy dogs on the baking sheet, face gap up.
  5. 5. Brush dough with egg wash for a golden finish.
  6. 6. Bake 12-15 minutes until dough is golden brown and hot dogs are heated through.
  7. 7. Remove from oven. Use mustard or ketchup to dot two eyes in the gap, or press candy eyes into the dough while still warm.
  8. 8. Serve warm with ketchup and mustard for dipping. These disappear fast!
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