Description
These Easy Mummy Hot Dogs for Halloween Parties are the kind of appetizer that disappears before the punch bowl gets a second fill. They’re simple enough that you can make a whole tray without breaking a sweat, but they look like you actually tried.
Ingredients
- 1 package (8-10) hot dogs, standard-size (all-beef recommended)
- 2 cans (8 oz each) crescent roll dough (Pillsbury Original Crescents recommended)
- Yellow mustard (for the eyes)
- Optional: Cooking spray or butter (for greasing the baking sheet)
- Optional: Everything bagel seasoning or sesame seeds (for sprinkling before baking)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough. Open one can at a time. Separate the dough into 8 triangles per can along the perforations.
- Cut each triangle into strips. Using a sharp knife or pizza cutter, slice each triangle lengthwise into 3-4 thin strips, about 1/2 inch wide.
- Wrap the hot dogs. Take one hot dog and start wrapping a strip of dough around it, slightly overlapping as you go. Leave a small gap at the top for the face. Aim for 3-4 wraps per hot dog.
- Place on the baking sheet. Arrange the wrapped hot dogs on the prepared baking sheet, leaving about 1 inch of space between each one.
- Repeat with remaining hot dogs, using up the dough strips. You’ll get about 8-10 mummy dogs per batch.
- Bake for 12-15 minutes, until the dough is golden brown and puffed and the hot dogs are heated through.
- Let them cool slightly. Remove from the oven and let them rest on the baking sheet for about 2-3 minutes.
- Add the eyes. Dip a toothpick into yellow mustard and dot two small eyes onto the exposed hot dog at the top of each mummy.
- Serve warm. Transfer to a serving platter and serve within 15-20 minutes of coming out of the oven.
Notes
Don’t over-wrap the dough; leave a little slack so the dough can puff up. Keep the second can of dough refrigerated until ready to use. Space the mummy dogs about an inch apart on the baking sheet. Check at the 10-minute mark for golden edges. Use a toothpick for precise mustard dots. Serve immediately for best texture. Parchment paper is recommended to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 mummy dog
- Calories: 200
- Sugar: 3
- Sodium: 575
- Fat: 12.5
- Saturated Fat: 4
- Carbohydrates: 16
- Protein: 8
Keywords: mummy hot dogs, Halloween appetizer, easy Halloween recipe, hot dog recipe, crescent roll recipe, party appetizer, kid-friendly Halloween