Mummy Hot Dogs are a fun and easy treat that’s perfect for Halloween or any time you want a little silly snack. They’re basically hot dogs wrapped in strips of dough to look like cute little mummies, with tiny eyes peeking out. The dough gets golden and crispy, while the hot dogs stay juicy inside—such a great combo!
I love making these with kids because they’re so simple and creative. You just wrap the dough in quick strips and bake them until they puff up perfectly. I usually use ready-made crescent roll dough to save time, and adding little dots of mustard or ketchup for eyes always gets laughs. It feels like a little kitchen craft project that you get to eat afterward!
These Mummy Hot Dogs are great for parties, lunchboxes, or a fun dinner when you want something playful. I like serving them with some dipping sauces on the side—like mustard, ketchup, or even a cheesy dip. They always disappear fast, and everyone asks for seconds, which makes me happy every time!
Key Ingredients & Substitutions
Hot Dogs: Classic pork or beef hot dogs work well, but you can swap in chicken or veggie dogs for a lighter or vegetarian option. Just make sure they’re not too thick to wrap easily.
Crescent Roll Dough: This helps create the “mummy bandages.” If you don’t have crescent rolls, pizza dough or puff pastry works great too. Just cut into thin strips for wrapping.
Ketchup or Mustard: I like using ketchup as glue for the candy eyes because it sticks well and adds flavor, but mustard works fine too. Both also make fun dipping sauces.
Candy Eyes: These are optional but add so much character! If you don’t have them, just use tiny dots of ketchup or mustard to make eyes with a toothpick. Simple and cute!
How Can I Wrap Hot Dogs Like a Mummy Without Dough Falling Off?
Wrapping the dough strips carefully is key to making the mummies look neat and stay together while baking. Here’s what works best:
- Cut dough into thin strips about ½ inch wide for easy wrapping and crispiness.
- Start wrapping near one end, gently stretching the strip slightly so it sticks well around the hot dog.
- Overlap the dough slightly as you wrap to help it hold together and not unravel in the oven.
- Leave small gaps here and there so the hot dog peeks through, giving that classic mummy look.
- Place the wrapped hot dogs seam-side down on the baking sheet to prevent unwrapping while cooking.
- If the dough feels dry or won’t stick, a tiny brush of water on the dough edges helps it seal better.
With these steps, your mummy wraps will stay snug and look perfect after baking!
Equipment You’ll Need
- Baking sheet – I use a standard one to hold the hot dogs comfortably while baking.
- Parchment paper – Keeps the hot dogs from sticking and makes cleanup easier.
- Sharp knife or pizza cutter – Helpful for cutting the dough into thin strips quickly and evenly.
- Small spoon or toothpick – Useful for attaching candy eyes or dots of mustard/ketchup for eyes.
Flavor Variations & Add-Ins
- Swap hot dogs for turkey or chicken sausages for a leaner twist.
- Use pepperoni slices or cheese inside wrinkles for extra flavor and gooeyness.
- Add cooked bacon bits or sautéed mushrooms inside the wraps for added texture.
- Mix spices like paprika or garlic powder into the dough for a savory kick.
How to Make Mummy Hot Dogs
Ingredients You’ll Need:
Main Ingredients:
- 8 hot dogs
- 1 can refrigerated crescent roll dough (or pizza dough)
- 2 tablespoons ketchup (optional, for “glue” and extra flavor)
- Edible candy eyes or small dots of mustard/ketchup for eyes
Time Needed
This recipe takes about 10 minutes to prepare and about 12-15 minutes to bake. You’ll also want to allow a couple of minutes after baking to add eyes and let them cool slightly before serving.
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheet
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep your mummy hot dogs from sticking and to make cleanup easier.
2. Cut the Dough into Strips
Unroll the crescent roll dough and separate it into strips about ½ inch wide. If you’re using pizza dough, roll it out flat and cut it into similar thin strips.
3. Wrap the Hot Dogs
Place a hot dog on a flat surface. Take the dough strips and wrap them around the hot dog to look like mummy bandages, leaving some small gaps so you can see the hot dog peeking through. Be sure to leave the ends of the hot dog uncovered for that classic look.
4. Bake
Place the wrapped hot dogs seam-side down on the lined baking sheet. Bake in the preheated oven for 12–15 minutes or until the dough turns golden brown and is cooked through.
5. Add Eyes and Serve
Once baked, let the mummy hot dogs cool for a few minutes. Attach candy eyes using a small dab of ketchup or mustard as glue. If you don’t have candy eyes, make little dots of mustard or ketchup with a toothpick for eyes. Serve warm with extra ketchup, mustard, or your favorite dipping sauces.
Can I Use Frozen Hot Dogs for Mummy Hot Dogs?
Yes, you can! Just make sure to thaw them fully in the refrigerator before wrapping to ensure even baking and prevent extra moisture from making the dough soggy.
Can I Make Mummy Hot Dogs Ahead of Time?
Absolutely! Wrap the hot dogs but wait to bake them until you’re ready to serve. You can keep them refrigerated for a few hours beforehand, then bake fresh for the best texture.
How Should I Store Leftover Mummy Hot Dogs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 5-7 minutes to keep the dough crispy.
What Can I Use if I Don’t Have Candy Eyes?
No worries! Tiny dots of mustard or ketchup applied with a toothpick work great as eyes and add a fun homemade touch.