Hot dogs wrapped in crescent roll “bandages” and baked until golden, with ketchup or mustard “eyes” peeking through. A quick and easy Halloween treat that delights kids and adults alike!
[cooked-sharing]
Yields8 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Makes 8 mummies
8hot dogs (regular or jumbo size)
1canrefrigerated crescent roll dough (or puff pastry)
1egg, beaten (for egg wash, optional)
1tbspsesame seeds or poppy seeds (optional, for texture)
Ketchup and/or mustard (for eyes and dipping)
Prep the hot dogs
1
Preheat oven to 375°F (190°C).
Pat hot dogs dry with a paper towel (helps dough stick better).
Wrap the bandages
2
Unroll crescent roll dough and cut into thin strips (about ¼ inch wide).
Starting at one end of a hot dog, wrap strips around it in overlapping layers, leaving a small gap near the top for the mummy’s “face.”
Repeat with all hot dogs.
Place wrapped hot dogs on a parchment-lined baking sheet.
Bake
3
Brush lightly with beaten egg for shine (optional).
Bake for 12–15 minutes, until golden brown and puffed.
Remove from oven and let cool slightly.
Add the spooky details
4
Using a toothpick or squeeze bottle, dot ketchup or mustard into the exposed “face” area to make two eyes.
Serve immediately with extra ketchup or mustard for dipping.
Serving Suggestions
5
Arrange on a platter lined with parchment “bandages” or spiderweb decorations.
Serve alongside Pumpkin Deviled Eggs or Creepy Crawly Stuffed Mushrooms for a Halloween finger-food spread.
For adults, pair with spicy mustard dip or cheese sauce.
Tips & Variations
6
Cheesy mummies: Place a thin slice of cheese under the dough before wrapping.
Spooky minis: Use cocktail sausages (“Lil’ Smokies”) for bite-sized mummies.
