Mummy Hot Dogs Pigs in a Blanket (Easy Halloween Party Snack)

How to Make Mummy Hot Dogs Pigs in a Blanket (Easy Halloween Party Snack)

1. 1

   Step 1: Preheat and prepare pan

   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat and set aside so assembly is quick and clean.
2. 2

   Step 2: Unroll and cut the dough into strips

   Lightly dust a work surface with the tablespoon of flour and unroll the crescent dough. Use a pizza cutter or sharp knife to cut the dough into long thin strips (about 1/4 inch to 1/2 inch wide) to resemble mummy bandages.

   For this step

   • 1 can (8 oz)refrigerated crescent roll dough (sheet or can)
   • 1 tbspall-purpose flour (for dusting)
   
3. 3

   Step 3: Wrap the hot dogs to look like mummies

   Working one hot dog at a time, wrap dough strips diagonally around each hot dog, leaving a small gap for the 'face'. Place each wrapped hot dog seam-side down on the prepared baking sheet, spacing them about 1 inch apart.

   For this step

   • 8 hot dogshot dogs or cocktail sausages
   
4. 4

   Step 4: Egg wash and bake until golden

   Whisk the large egg with 1 tablespoon water to make an egg wash, then gently brush the dough strips to encourage even browning. Bake for 10–12 minutes until the dough is puffed and golden; if using, brush melted butter over the warm mummies right after they come out of the oven for extra shine.

   For this step

   • 1 largelarge egg
   • 1 tbspwater
   • 1 tbspunsalted butter, melted (optional, for shine)
   
5. 5

   Step 5: Add eyes and serve warm

   Use tiny dots of mustard or ketchup (applied with a toothpick) to make two eyes in the exposed face gap. Serve warm with extra mustard, ketchup, or your favorite dipping sauces and enjoy immediately.

   For this step

   • 2 tbspyellow mustard or ketchup (for eyes/dipping)
   

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat and set aside so assembly is quick and clean.
2. Lightly dust a work surface with the tablespoon of flour and unroll the crescent dough. Use a pizza cutter or sharp knife to cut the dough into long thin strips (about 1/4 inch to 1/2 inch wide) to resemble mummy bandages.
3. Working one hot dog at a time, wrap dough strips diagonally around each hot dog, leaving a small gap for the 'face'. Place each wrapped hot dog seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
4. Whisk the large egg with 1 tablespoon water to make an egg wash, then gently brush the dough strips to encourage even browning. Bake for 10–12 minutes until the dough is puffed and golden; if using, brush melted butter over the warm mummies right after they come out of the oven for extra shine.
5. Use tiny dots of mustard or ketchup (applied with a toothpick) to make two eyes in the exposed face gap. Serve warm with extra mustard, ketchup, or your favorite dipping sauces and enjoy immediately.