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Mummy hot dogs wrapped in crescent roll dough with mustard eyes
Tiffany

Mummy Hot Dogs

These Mummy Hot Dogs transform classic hot dogs and crescent roll dough into a fun Halloween dinner or party snack. They are easy to assemble, ready in about 30 minutes, and finished with simple mustard eyes—no complicated decorating required.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 8 mummy hot dogs
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Mummy Hot Dogs
  • 1 refrigerated crescent roll dough sheet about 8 ounces
  • 8 hot dogs
  • 1 tablespoon melted butter
  • 1/4 teaspoon garlic powder optional
  • 16 candy eyes or small dots of yellow mustard
  • 1 tablespoon yellow mustard
For Serving
  • Ketchup
  • Additional yellow mustard

Equipment

  • Large baking sheet
  • Parchment paper
  • Pizza cutter or sharp knife
  • Paper towels
  • Small squeeze bottle or toothpick

Method
 

  1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
  2. Remove the hot dogs from their package and pat them dry with paper towels. Dry hot dogs help the dough stay in place.
  3. Unroll the crescent dough on a cutting board. If using perforated crescent triangles, press the seams together to create one sheet.
  4. Use a pizza cutter or sharp knife to cut the dough into thin strips approximately 1/4-inch wide.
  5. Wrap several dough strips around each hot dog, crossing some strips to create a mummy-bandage appearance.
  6. Leave a small uncovered space near one end of each hot dog for the face.
  7. Place the wrapped hot dogs on the prepared baking sheet, leaving space between them.
  8. Combine the melted butter and garlic powder, if using. Lightly brush the exposed dough with the butter mixture.
  9. Bake for 12–15 minutes, until the dough is puffed and golden brown.
  10. Remove the mummy hot dogs from the oven and allow them to cool for 3–5 minutes.
  11. Attach two candy eyes to the uncovered face of each mummy using tiny dots of mustard. Alternatively, create two eyes directly with yellow mustard.
  12. Serve warm with ketchup and additional mustard.

Notes

Pat the hot dogs dry before wrapping them so the dough does not slide during baking.
Avoid wrapping the dough too tightly because crescent dough expands as it bakes.
Leave a visible opening for the face instead of covering the entire hot dog.
If using decorative candy eyes, add them after baking. Most candy eyes may melt or discolor in the oven.
For cheesy mummy hot dogs, place a thin strip of cheddar cheese alongside each hot dog before wrapping it with dough.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or air fryer until thoroughly hot.
Candy eyes can present a choking risk for very young children. Use small mustard dots instead when appropriate.