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Crispy Mummy Hot Dogs in Crescent Dough

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A quick and easy Halloween appetizer featuring hot dogs wrapped in crescent roll dough strips to resemble mummies, baked until golden and crispy.

Ingredients

Scale
  • 12–16 standard beef or pork hot dogs (fully cooked recommended)
  • 1–2 cans refrigerated crescent roll dough
  • 1 large egg beaten with 1 tablespoon water (for egg wash)
  • Yellow mustard or Dijon mustard for dipping
  • Ketchup for dipping (optional)
  • Black olives (sliced) or candy eyes for decoration
  • Melted butter (optional, for brushing)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough and separate the triangles. Cut each triangle in half lengthwise to create long, thin strips (approx. 1 inch wide).
  3. Take a hot dog and wrap it with the dough strips, starting at one end and wrapping diagonally down the length. Leave a small gap at the top for the eyes.
  4. Place the wrapped hot dogs on the prepared baking sheet, leaving about an inch of space between them.
  5. Attach the eyes using sliced black olives or candy eyes at the top of each mummy.
  6. Brush the dough strips lightly with the egg wash (and melted butter if using).
  7. Bake for 12-15 minutes, or until the dough is golden brown and crispy.
  8. Remove from oven and let cool for 1-2 minutes before serving with mustard and ketchup.

Notes

Keep the dough cold to prevent tearing. If the dough gets warm, refrigerate for 10 minutes. For a spicy kick, use jalapeño cheddar sausages. These can be frozen raw before baking; add 2-3 minutes to cooking time if baking from frozen. Reheat leftovers in an oven or air fryer to maintain crispiness.

Nutrition

Keywords: Halloween recipes, mummy hot dogs, crescent roll recipes, easy party snacks, kid-friendly food, quick appetizers, spooky treats

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