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!
Preheat oven to 375°F (190°C).
Pat hot dogs dry with a paper towel (helps dough stick better).
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.
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.
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.
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.
Cheesy mummies: Place a thin slice of cheese under the dough before wrapping.
Spooky minis: Use cocktail sausages (“Lil’ Smokies”) for bite-sized mummies.
Gluten-free: Substitute gluten-free puff pastry dough.
Extra creepy: Use edible candy eyes instead of ketchup dots for more realism.
8 servings