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Mummy dogs are the easiest, silliest Halloween dinner, and they make my girls scream with laughter every single October. We made our first batch on a rainy fall afternoon when Lizzie was begging for something spooky, and now they are a non-negotiable part of our Halloween night. If you love an easy crescent dough trick, you have to try our jalapeno popper crescent rolls too.
Crescent dough strips wrapped around hot dogs bake into golden little mummies, and a couple of candy eyes bring them to life.
Mummy Dogs Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 13 minutes
- ⏳ Total Time: 23 minutes
- 🍽️ Serving: 10 mummy dogs
- ⚡ Calories: 191kcal
- 🌶️ Flavor Profile: Savory and buttery with a soft, flaky crescent wrap and a juicy hot dog inside
- ✋ Difficulty: Very easy, a fun one to make with kids, like our candied grapes
Quick Answer
Cut a sheet of crescent dough into thin strips and wrap them around hot dogs, leaving a small gap near the top for the face. Place the wrapped hot dogs seam side down on a parchment-lined sheet tray and bake at 375 degrees F for 11 to 13 minutes, until golden brown. Let them cool for a few minutes, then stick two candy eyes onto each one with a dab of ketchup. Serve these mummy dogs warm with your favorite dipping sauces.
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Why This Recipe Works
Click to see the technique science
- A dough sheet makes clean strips. Starting with a seamless crescent dough sheet lets you cut even, long strips that wrap neatly, instead of fighting with perforated triangles.
- Leaving a gap creates the face. Stopping the wrap just short of the top leaves bare hot dog for the eyes, so they actually look like little mummies.
- Seam side down keeps them tidy. Placing the wrapped dogs with the dough seams underneath keeps everything tucked in so they bake up smooth and do not unravel.
- Patting the hot dogs dry helps the dough stick. A quick pat with paper towels removes surface moisture so the dough grips and bakes evenly instead of sliding off.
- Eyes go on after baking. Candy eyes would melt in the oven, so adding them with a dab of ketchup once the mummies cool keeps them bright and round.
- They are foolproof and fast. With just a handful of ingredients and one sheet pan, even little helpers can make these in under half an hour.
Why You’ll Love This Recipe
- They are ready in about 20 minutes with five simple ingredients, so they are perfect for a busy Halloween night.
- Kids absolutely love both making and eating them, which makes them a guaranteed party and dinner-table hit.
- They are endlessly customizable for any spooky spread, right alongside our graveyard dirt cups for dessert.
Key Ingredients
You only need a few grocery store staples to pull these spooky little guys together. Here is what each one does.
- Hot Dogs: Any brand works, but a good all-beef hot dog has the best snap. Pat them dry so the dough wraps cleanly and sticks.
- Crescent Dough Sheet: A seamless sheet is easier to slice into long strips than perforated triangles. Refrigerated crescent or even pizza dough both work.
- Candy Eyes: These little candy googly eyes are what make them mummies. Find them in the baking aisle near the sprinkles.
- Ketchup: Just a tiny dab acts as edible glue to stick the eyes on after baking. Set out extra for dipping.
- Dipping Sauces: Ketchup, mustard, and ranch are the classics, but cheese sauce or barbecue sauce are fun too.
See recipe card for exact quantities.
Variations and Substitutions
Make these mummy dogs your own with a few easy twists.
- Cheesy mummies: Tuck a thin strip of cheese under the dough before wrapping, or use cheese-filled hot dogs.
- Mini mummies: Use cocktail wieners and shorter dough strips to make bite-sized appetizers, similar to our brown sugar bacon little smokies.
- Spicy kick: Brush the dough with a little sriracha or wrap jalapeno-stuffed sausages.
- Breakfast version: Wrap breakfast sausage links and serve with maple syrup for a spooky morning.
- Everything bagel: Sprinkle the dough with everything seasoning before baking for extra flavor.
How to Make Mummy Dogs
- Preheat the oven to 375 degrees F and line a sheet tray with parchment paper. Pat the hot dogs dry with paper towels so the dough sticks.
- Roll out the crescent dough sheet and cut it lengthwise into thin strips, about a quarter inch wide.
- Wrap each hot dog with strips of dough, gently stretching as you go and leaving a small gap near the top for the eyes. Keep the seams on the underside.
- Place the wrapped mummy dogs seam side down on the prepared sheet tray, spacing them slightly apart.
- Bake for 11 to 13 minutes, until the dough is golden brown and the hot dogs are warmed through. Let them cool on the tray for 5 minutes.
- Dab a little ketchup on the back of each candy eye and press two onto each mummy dog. Serve immediately with your favorite dipping sauces.
Recipe Tips & Tricks
- Pat them really dry. Any surface moisture on the hot dogs will keep the dough from sticking, so do not skip this step.
- Stretch the dough as you wrap. Gently pulling the strips longer helps them go further and gives that loose, bandaged mummy look.
- Leave room for the face. Stop wrapping about a half inch from one end so you have a bare spot for the eyes.
- Seam side down. Always set them on the tray with the dough ends tucked underneath so they stay wrapped while baking.
- Add eyes after baking. Candy eyes melt and discolor in the oven, so wait until the mummies have cooled a few minutes.
- Reheat gently. Warm leftovers in a 350 degree oven for a few minutes to crisp the dough back up rather than microwaving.
Serving Ideas and Suggestions
These mummy dogs are made for a spooky spread. Pile them on a platter with little bowls of ketchup, mustard, ranch, and cheese sauce so everyone can dip their way. They are hearty enough to be a fun Halloween dinner on their own, especially with a simple side of veggies or chips.
For a full Halloween party, serve them alongside our hot dog spaghetti for the kids and a tray of our brown sugar bacon little smokies for the grown-ups. A pitcher of spooky punch and you have a whole menu without much fuss.
Save room for something sweet to finish the night. Our graveyard dirt cups and candied grapes are both easy, make-ahead treats that round out a Halloween dinner the whole family will remember.
Mummy Dogs FAQs
You can wrap the hot dogs in dough up to a day in advance and keep them covered in the fridge, then bake them fresh when you are ready to serve. Add the candy eyes only after baking. Already-baked mummy dogs are best eaten the same day, but they reheat well in a 350 degree oven for a few minutes.
A refrigerated crescent dough sheet is ideal because it has no perforations, so you can cut clean, even strips. Regular perforated crescent rolls work too, you just pinch the seams together first. Pizza dough or puff pastry are fun alternatives for a different texture.
Never bake the eyes. They are made of sugar and will melt, spread, and brown in the oven. Instead, let the baked mummy dogs cool for about five minutes, then stick two eyes onto each one using a small dab of ketchup or mustard as edible glue.
Yes, and they are adorable for parties. Use little smokies or cocktail wieners with shorter, thinner dough strips and reduce the baking time to about 8 to 10 minutes. They make perfect two-bite Halloween appetizers for a crowd.
Classic ketchup and yellow mustard are always a hit with kids, while ranch, honey mustard, barbecue sauce, and warm cheese sauce are great for variety. Set out a few small bowls so everyone can mix and match their favorites.
Store cooled mummy dogs in an airtight container in the fridge for up to three days. To reheat, warm them in a 350 degree oven for 5 to 8 minutes so the dough crisps back up. Avoid the microwave, which makes the crescent wrap soft and chewy.
Keep the spooky fun going with our easy graveyard dirt cups for a no-bake Halloween dessert.
For a spicier spooky bite, wrap up these bacon stuffed jalapeno popper mummies.
For the dessert table, my spooky poison apples are the Halloween centerpiece.
For dessert, my mummy cookies wrap soft sugar cookies in royal icing bandages.
After the mummy dogs disappear, bring out our cookies and cream Halloween macarons for dessert.
Mummy Dogs
Ingredients
- 10 hot dogs
- 1 crescent roll dough sheet
- 1 teaspoon ketchup
- 20 candy googly eyes
- Your favorite sauce for dipping
Instructions
- Preheat the oven to 375°F. Line a sheet tray with parchment paper, set aside.
- Pat the hot dogs dry with paper towels, set aside.
- Roll out the crescent dough and cut it into ¼ inch strips.
- Wrap the hot dogs with the strips of the dough, gently stretching it as you wrap. Make sure to leave some room for the eyes. I like to make it so you can see some of the hot dog poking out, but you can make them as covered up as you want. Try to make it so the seams of the dough are on the underside of the hot dog.
- Place the hot dogs, seam side down onto the sheet trays.
- Bake for 11-13 minutes until golden brown and the hot dogs are warmed through.
- Let the mummies cool on the tray for 5 minutes. Put a little dab of the ketchup on the back of a googly eye and place it onto the hot dog so it will stick. Repeat with all the eyes and mummies.
- Serve immediately with your favorite dipping sauces.
Notes
- Crescent dough sheets are highly recommended for this recipe.
- Use your favorite hot dog brand and flavor.
- You can add cheese to this, see above on how to do that.
- Use your favorite dipping sauces, so many work with this recipe.
- These can be frozen, see above on how to do that.
- Double this recipe easy for parties or to save for later.
Nutrition
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