Description
These easy mummy hot dogs with spooky ketchup are proof that Halloween cooking doesn’t have to be complicated to be memorable. With just four ingredients and 20 minutes, you can create something that makes people smile, laugh, and reach for seconds.
Ingredients
- 1 can (8 ounces) refrigerated crescent roll dough
- 8 standard-sized hot dogs
- 16 candy eyeballs
- 1 large egg, beaten
- 1/2 cup ketchup
- 1–2 teaspoons black food coloring (gel preferred)
- Optional: 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate it along the perforated lines into 8 triangles. Using a sharp knife or pizza cutter, cut each triangle lengthwise into 3 thin strips (24 strips total).
- Wrap the hot dogs: Take one hot dog and start wrapping a strip of dough around it, starting at one end and working to the other. Leave a small gap near the top (about 1/2 inch) for the face. Overlap the dough slightly as you go. Press the end of the dough gently to seal. Repeat with remaining hot dogs (about 3 strips per hot dog).
- Place the wrapped hot dogs on the prepared baking sheet, leaving about 1 inch of space between each one.
- Brush each mummy with the beaten egg.
- Bake for 10-12 minutes, or until the dough is golden brown and the hot dogs are heated through.
- Remove from the oven and let the mummy hot dogs cool on the baking sheet for 2-3 minutes.
- Add the candy eyes: While the mummies are still warm (but not hot), press two candy eyeballs onto each one in the gap left near the top.
- Make the spooky ketchup: In a small bowl, mix the ketchup and black food coloring until fully combined. Start with 1 teaspoon of coloring, then add more until you reach your desired shade. Stir in the smoked paprika if using.
- Serve immediately. Arrange the mummy hot dogs on a platter with the spooky ketchup in a small bowl or squeeze bottle.
Notes
Let crescent dough sit at room temperature for 10 minutes before opening for easier handling. Don’t over-wrap the hot dogs—three strips per hot dog is ideal. Add candy eyes 2-3 minutes after baking for best adhesion. For a gluten-free version, use gluten-free crescent roll dough. For an air fryer version, cook at 350°F (175°C) for 6-8 minutes, flipping halfway through. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 mummy hot dog with
- Calories: 210
- Sugar: 4
- Sodium: 580
- Fat: 13
- Saturated Fat: 5
- Carbohydrates: 18
- Protein: 8
Keywords: mummy hot dogs, Halloween recipe, spooky ketchup, easy Halloween snack, crescent dough hot dogs, kid-friendly Halloween food