Mummy Hot Dogs (25 Minutes)
Hot dogs wrapped in golden crescent-dough bandages, baked till puffed and finished with googly mustard eyes. A 25-minute Halloween dinner kids love.
Method
- Preheat the oven to 375°F (190°C, gas 5) and line a large baking sheet with parchment paper. Pat the hot dogs dry with paper towels so the dough sticks.
- Unroll the crescent dough on a cutting board and press the seams together into one sheet. Cut it crosswise into thin strips, about 1/4 inch wide.
- Wrap 3 to 4 strips around each hot dog like bandages, stretching slightly and leaving a small gap near the top for the face. Tuck the ends underneath and brush the dough lightly with the melted butter.
- Bake for 12 to 15 minutes, until puffed and golden brown. Cool for 2 minutes, then press 2 candy eyeballs into each face gap (a dab of mustard holds them), or dot 2 mustard eyes with a toothpick. Serve warm with ketchup and mustard.
Hot dogs wrapped in golden crescent-dough bandages, baked till puffed and finished with googly mustard eyes. A 25-minute Halloween dinner kids love.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 7 g
- Carbs
- 13 g
- Fat
- 17 g
- Fibre
- 1 g
- Sugar
- 4 g
- Sodium
- 700 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Messy wrapping reads as more mummy-like, so do not aim for neat parallel lines. Crisscross the strips and leave uneven gaps. Keep the crescent dough cold until you cut it; warm dough stretches thin and tears.
Substitutions
- Refrigerated crescent dough — pizza dough or puff pastry; bake at 375°F (190°C, gas 5) until golden, 15 to 18 minutes
- Hot dogs — fully cooked chicken or beef sausages
- Candy eyeballs — two small dots of yellow mustard applied with a toothpick
Serving suggestions
Serve on a Halloween platter with small bowls of ketchup, mustard and barbecue sauce. They pair well with a simple green salad or baked sweet potato wedges for a full dinner.
Storage
Refrigerate wrapped or baked mummies in an airtight container for up to 3 days.
Reheating
Reheat in a 350°F (180°C) oven or the air fryer for 4 to 6 minutes until the dough crisps again. The microwave softens the bandages.
Equipment
- Large baking sheet
- Parchment paper
- Pizza cutter or sharp knife
- Pastry brush
Variations
- Cheesy: lay a quartered slice of American cheese on the dough strip before wrapping
- Mini bites: use cocktail sausages and bake 8 to 10 minutes for party finger food
Why it works
Crescent dough is laminated with fat, so the thin strips puff into distinct raised bands in the oven's heat, and the gaps between them read as mummy wrappings. Patting the hot dogs dry keeps moisture from loosening the dough.
Frequently asked questions
Why is my crescent dough sliding off the hot dogs?
The hot dogs were wet. Pat them completely dry with paper towels before wrapping, and tuck the strip ends firmly underneath each mummy.
Can I make mummy hot dogs ahead of time?
Yes. Wrap them up to 2 hours ahead, refrigerate uncovered, then bake straight from the fridge, adding 1 to 2 minutes.
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