These Halloween Mummy dogs are so fun to make and even more fun to eat. They are a perfect appetizers for a Halloween party, or a fun little dinner idea for kids.
Recipe Ingredient Notes
To make these Halloween mummy dogs, you need the following ingredients:
- 8 hot dogs
- 1 can refrigerated Pillsbury Original Crescent Rolls (or a crescent rolls sheet)
- Non-stick cooking spray
- Mustard or ketchup
- Candy eyes (optional)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Halloween Mummy Dogs
These mummy dogs are simple and only require 4 simple ingredients, but you could also add a few of your favorites as well.
- Heat oven to 375°F.
- Unroll dough; cut into 4 equal rectangles.
- With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
- Wrap 4 pieces of dough around each hot dog to look like “bandages,” stretching dough slightly to completely cover hot dog.
- About ½ inch from one end of each hot dog, separate dough so a piece of the hot dog shows through for face.
- On an ungreased large cookie sheet, place wrapped hot dogs and spray dough lightly with cooking spray. Bake for 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
- After cooking, draw eyes and a mouth where the face goes with mustard. You could also use ketchup or add candy eyes.
Servings Suggestions
We love sauce in our family. Every food should have a sauce that goes with it, so we found a few of our favorite dippings to dunk your mummy dog in.
- Cheese or Queso Dip: We love adding a little cheese or queso dip to our hot dogs. The cheesy flavor and the meat, combine to make a delicious hotdog.
- Ketchup, Mustard, and Relish: The three hot dog classics. It’s not a hot dog without these three items.
- Chili: Our mom always serves chili with our hot dogs. These make it fun to dip. If you are looking for a good chili recipe we love our Mom’s Chili (and it’s made in a slow cooker!).
Storage Suggestions
Place leftover Mummy Dogs in an airtight container and refrigerate for up to two days. To reheat, place on ungreased cookie sheet and loosely cover with foil. Bake in the oven at 325°F for about 10 minutes or until heated through.
Enjoy More Delicious Hot Appetizers
Whether meatballs, chicken wings, nachos, or quesadillas, there’s nothing to start out a party better than an appetizer. Browse our comprehensive list of hot appetizer recipes.
- Baked Avocado Egg Rolls
- Baked Crab Rangoon
- Baked Mozzarella Cheese Sticks
- Baked Southwest Egg Rolls
- Cheesy Garlic Texas Toast
- Classic Pigs in a Blanket
- Cranberry Bacon Jam Crostini
- Cream Cheese Wontons
- Ham and Cheese Crescents
- Holiday Cheeseball Bites
- Parmesan Spinach Stuffed Mushrooms
- Slow Cooker Mushrooms
Explore More Halloween Recipes
From creepy and crawly to cute and cuddly, celebrate Halloween with these family friendly recipes perfect for any party. Browse our comprehensive list of Halloween recipes.
- Evergreen Party Punch
- Halloween Orange Party Punch
- Mom’s Easy Slow Cooker Chili
- Mummy Pizza Braid
- Pumpkin Shaped Cheeseball
- Spooky Halloween 7 Layer Dip
Halloween Mummy Dogs Recipe
Ingredients
- 8 ounces refrigerated crescent roll dough sheet
- 10 hot dogs
- 2 teaspoons yellow mustard
Instructions
- Heat oven to 375°F.
- Unroll dough; cut into 4 equal rectangles.
- With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
- Wrap 4 pieces of dough around each hot dog to look like "bandages," stretching dough slightly to completely cover hot dog.
- About ½ inch from one end of each hot dog, separate dough so a piece of the hot dog shows through for face.
- On an ungreased large cookie sheet, place wrapped hot dogs and spray dough lightly with cooking spray.
- Bake for 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
- With mustard, draw eyes and a mouth where the face goes.
Notes
Nutrition
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