Mummy Hot Dogs
These adorable Halloween appetizers transform ordinary hot dogs into spooky-cute mummies by wrapping them in strips of crescent roll dough and adding candy eyes for personality. Ready in just 30 minutes .
Ingredients
- 1 can 8 oz refrigerated crescent roll dough
- 8 hot dogs regular or mini cocktail sausages
- 1 egg beaten (for egg wash)
- 16 candy eyes or mini chocolate chips
- Mustard or ketchup for decorating optional
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray with cooking spray.
- Unroll the crescent dough and separate into 8 triangles. Using a pizza cutter or knife, cut each triangle lengthwise into thin strips (about 3-4 strips per triangle).
- Pat hot dogs dry with paper towels. Take the dough strips and wrap them around each hot dog, leaving a small gap near the top for the "face." Stretch the dough slightly as you wrap to create the mummy bandage effect, overlapping strips randomly.
- Arrange wrapped hot dogs on the prepared baking sheet, leaving space between each mummy. Make sure the dough ends are tucked under to prevent unwrapping.
- Lightly brush the exposed dough with beaten egg for a golden finish.
- Bake for 12-15 minutes until the dough is golden brown and cooked through.
- Remove from oven and let cool for 2-3 minutes. Using a small dot of mustard or ketchup as "glue," attach two candy eyes to each mummy in the gap you left for the face.
- Serve warm with ketchup, mustard, or your favorite dipping sauces on the side.
Notes
Let mummies cool for 2-3 minutes before adding candy eyes or they'll melt immediately. The dough should still be warm but not hot enough to melt chocolate. This patience pays off with perfect-looking faces.