Mummy Hot Dogs

Jake's note

"These Mummy Hot Dogs are a go-to for busy parents who want an impressive-looking Halloween treat with minimal fuss. They bake quickly and are always a hit with kids — customize the 'eyes' with ketchup or mustard for extra fun."

Instructions

1. 1

   Preheat and prepare dough

   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly spray with nonstick cooking spray. Unroll the crescent roll dough onto a lightly floured surface and press seams together to form one sheet, then gently cut the dough into 8 long thin strips (about 1/4-inch wide).

   For this step

   • 1 can (8 oz)refrigerated crescent roll dough (8 oz can)
   • 1 sheet / as neededparchment paper or nonstick spray
   
2. 2

   Wrap the hot dogs

   Take one hot dog and wrap a strip of dough around it in a back-and-forth pattern, leaving a small gap near the top for the mummy 'face.' Repeat with remaining hot dogs so you have 8 wrapped mummies, arranging them on the prepared baking sheet with a little space between each.

   For this step

   • 8 pieceshot dogs (beef, turkey, or veggie)
   
3. 3

   Make and apply egg wash

   Whisk the large egg with 1 tablespoon of water to make an egg wash, then lightly brush each wrapped hot dog to help the dough brown. Be careful not to fill the face gap with egg wash so the eyes will show up clearly after baking.

   For this step

   • 1 largelarge egg (for egg wash)
   • 1 tbspwater (for egg wash)
   
4. 4

   Bake until golden

   Bake the mummy hot dogs in the preheated oven for 10–14 minutes, or until the dough is puffed and golden-brown. Remove from oven and let cool 1–2 minutes on the baking sheet — this recipe makes 8 mummy hot dogs.
   
5. 5

   Add eyes and serve

   Use a toothpick or the tip of a small knife to dot two small eyes in the exposed face gap, placing a tiny drop of mustard or ketchup in each spot. Serve warm on a platter with extra condiments for dipping; these are best enjoyed fresh and make a festive party platter.

   For this step

   • 2 tspmustard or ketchup (for eyes)
   

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly spray with nonstick cooking spray. Unroll the crescent roll dough onto a lightly floured surface and press seams together to form one sheet, then gently cut the dough into 8 long thin strips (about 1/4-inch wide).
2. Take one hot dog and wrap a strip of dough around it in a back-and-forth pattern, leaving a small gap near the top for the mummy 'face.' Repeat with remaining hot dogs so you have 8 wrapped mummies, arranging them on the prepared baking sheet with a little space between each.
3. Whisk the large egg with 1 tablespoon of water to make an egg wash, then lightly brush each wrapped hot dog to help the dough brown. Be careful not to fill the face gap with egg wash so the eyes will show up clearly after baking.
4. Bake the mummy hot dogs in the preheated oven for 10–14 minutes, or until the dough is puffed and golden-brown. Remove from oven and let cool 1–2 minutes on the baking sheet — this recipe makes 8 mummy hot dogs.
5. Use a toothpick or the tip of a small knife to dot two small eyes in the exposed face gap, placing a tiny drop of mustard or ketchup in each spot. Serve warm on a platter with extra condiments for dipping; these are best enjoyed fresh and make a festive party platter.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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