Name: Mummy Hot Dogs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 10 people
Ingredients: 1 (8oz.) can crescent rolls; 10 hot dogs; 20 candy eyeballs; Mustard; Ketchup

Follow these tasty Mummy Hot Dogs up with a sweet treat, Mummy Halloween Cupcakes! After all, what kid wouldn’t love a fun themed meal?!

Munching On A Mummy

Making a fun, spooky snack to get into the Halloween spirit doesn’t get any easier than these Mummy Hot Dogs! They’re made with just hot dogs, crescent roll dough, candy eyeballs, and everyone’s favorite dipping sauces!

With just 10 minutes of prep time, and 12 minutes of baking, this is a snack anyone has time to make! Whip up a batch for a quick bite to eat before trick or treating or for a Halloween Party!

Ingredients For Mummy Hot Dogs

Crescent Rolls
Hot Dogs
Candy Eye Balls
Mustard
Ketchup

Make These Mini For More Fun!

Everything seems to taste better when they’re mini, right? I know this to be true because I can make a bag of mini, snack-size candies disappear in a hurry!

To make Mini Mummy Dogs just grab a package of mini hot dogs. Hillshire Farm Lit’l Smokies would be perfect! I mean, you’re really just making Halloween Pigs In A Blanket with the mini version!

Then simply continue to wrap them with the crescent dough the same you would for the full-size hot dogs! The best part about Mini Mummy Hot Dogs is that they’ll yield way more, making them a great option for an appetizer at your Halloween Party!

How To Make Mummy Hot Dogs

Preheat the oven and line a baking sheet with parchment paper.
Unroll the crescent rolls and separate them at the precut seams into 4 equal triangles. Then, crimp the loose diagonal seams closed using your fingers. Lastly, cut each rectangle into long thin strips.
Wrap each hot dog with the crescent roll strips, leaving space for the eyeballs at one end. Afterward, transfer the wrapped hot dogs onto the prepared baking sheet.
Bake the Halloween Hot Dogs until the crescent roll strips are golden brown.
Dot ketchup or mustard in the eye region of the mummy and then place candy eyeballs on the dots.
Serve the Mummy Hot Dogs warm with ketchup and mustard. Enjoy!

How To Store These Mummy Dogs

Store any leftover crescent-wrapped hot dogs in the refrigerator in an airtight container. Enjoy them for up to 3 days!

More Yummy Recipes For Halloween Fun:

Goosebumps Halloween Punch Recipe – Green punch with gummy worms and rainbow sherbet!
Halloween Dirt Cake – Layers of delicious chocolate pudding and tender chocolate cake!
Easy Spider Cakes (4 Ingredients) – Family-friendly fun made with easy ingredients!
Frankenstein Rice Krispie Treats – The classic treat gets dressed up for Halloween!
Witch’s Brew Punch – A sweet 5-minute punch topped with rainbow sherbet!

Ingredients

10 people

1 (8oz.) can crescent rolls
10 hot dogs
20 candy eyeballs
Mustard
Ketchup

Steps

Preheat your oven to 375°F. Line a large cookie sheet with parchment paper.
Remove crescent rolls from the can and unroll them. Carefully separate them at the precut seams into 4 equal rectangles, and then use your fingers to crimp the loose diagonal seams.
Next, use a kitchen knife to cut each rectangle piece of crescent roll lengthwise into 10 thin strips. Wrap each hot dog with 3 to 4 crescent roll strips, leaving space for the eyeballs at one end. Place the wrapped hot dogs on the parchment-lined cookie sheet.
Bake for 12 to 14 minutes or until the crescent roll strips are golden brown.
Place 2 small dots of mustard in the eye region of the mummy and then place 2 candy eyeballs on the mustard as eyes.
Serve warm with mustard and ketchup, and ENJOY!

Notes

You can use mustard and ketchup to make the eyes if you are out of candy eyeballs.
You can elevate this recipe by wrapping a slice of American cheese around the hot dog before covering them with crescent rolls.
You can find candy eyes in the baking section of your supermarket. If you do not have candy eyes, use mustard and ketchup to make the eyes.
How To Store Mummy Hot Dogs: You can store these fun hot dogs in the refrigerator using an airtight container for up to 3 days.