Are you ready to turn a simple snack into a spooky showstopper? These mummy hot dogs are the perfect Halloween treat that combines playful presentation with delicious flavor. In this recipe, I’m sharing how to make these fun mummy hot dogs that everyone will love, featuring the classic Mummy Hot Dogs wrapped in crispy, golden dough.
These little creepy creations are easy to prepare and perfect for parties, family dinners, or an after-school snack with a festive twist. If you’re a fan of quick, eye-catching recipes, you won’t want to miss this one!
Why I Can’t Stop Making These Cookies
- Quick win: Ready in less than 30 minutes from start to finish.
- Flavor twist: Buttery crescent dough wrapped around savory hot dogs delivers a great combo.
- Pantry-friendly: Uses simple ingredients you likely already have on hand.
- Kid-friendly: Fun to make and even more fun to eat for kids of all ages.
- Seasonal appeal: Perfect for adding that Halloween vibe to your table with minimal effort.
What Type of Hot Dogs Should I Use?
Choosing the right hot dogs makes a big difference. For the best results, go for good-quality all-beef or turkey hot dogs that have a firm texture. Avoid overly soft or watery brands these won’t hold up well wrapped in dough.
Fresh hot dogs are best, but if you only have frozen, be sure to thaw them completely and pat dry with paper towels to remove any excess moisture. This helps the dough stick better and bake evenly. No special handling is needed beyond that, so they’re pretty forgiving.
Options for Ingredient Alternatives
- Instead of crescent roll dough, you can use refrigerated puff pastry for extra flakiness.
- Swap butter with coconut oil if you want a dairy-free option but chill the dough briefly before rolling for easier handling.
- Use regular cheddar, mozzarella sticks, or spicy pepper jack cheese for a melty center.
- Add a drop of smoked paprika or chili powder to the dough for a flavor kick.
- If you want a vegan version, there are plant-based hot dogs and dairy-free dough options available.
- Mustard or ketchup can be substituted with barbecue sauce or spicy aioli for dipping.
The Biggest Challenges While Baking
- Wrapping too tightly can cause dough to tear; leave little gaps so the dough can expand.
- Dough that’s too warm will be sticky and hard to handle; chill it for 10-15 minutes before rolling.
- Avoid over-baking the dough should be golden, not burnt, and hot dogs stay juicy.
- If dough dries out while working, cover with a damp towel to keep it pliable.
- Prevent gummy centers by spacing mummies on the baking sheet for even heat circulation.
Storage & Freezing Instructions
Mummy hot dogs are best served fresh but can be stored in an airtight container in the fridge for up to 3 days. To freeze, arrange fully baked mummies in a single layer on a parchment-lined tray, freeze until firm, then transfer to a zip-top freezer bag. Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10-12 minutes until warmed through.
You can also prepare the mummies ahead of time by wrapping the hot dogs and freezing them unbaked. When ready, bake straight from frozen, adding a few extra minutes to the bake time.
Estimated Nutrition
For the entire batch of 8 mummy hot dogs: approximately 1200 calories, 60 grams of fat, 80 grams of carbohydrates, and 40 grams of protein.
Per serving (1 mummy hot dog): about 150 calories, 7.5 grams fat, 10 grams carbs, and 5 grams protein.
Nutrition varies slightly depending on the choice of hot dog and dough brand.
Ingredients
- 8 hot dogs (all-beef or turkey)
- 1 (8 oz) can refrigerated crescent roll dough (227 g)
- 8 thin strips of cheddar or mozzarella cheese (optional)
- 2 tablespoons yellow mustard or ketchup (30 ml), for dipping
- Black sesame seeds or small dots of mustard, for eyes (optional)
Step-by-Step Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
Unroll the crescent dough and separate into rectangles (instead of triangles). Cut each rectangle into narrow strips about 1/2 inch (1.3 cm) wide.
If using cheese, place a thin strip on one side of each hot dog.
Wrap each hot dog loosely with the dough strips, leaving small gaps to create the “mummy” look. Avoid wrapping too tightly to allow dough expansion.
Place wrapped hot dogs on the baking sheet, spacing them about 2 inches (5 cm) apart.
Add two small sesame seeds or mustard dots to create eyes on each mummy’s “face.”
Bake for 12 to 15 minutes or until the dough is golden brown and cooked through. Remove from oven and let cool slightly before serving with mustard or ketchup for dipping.
Tips, Variations & Serving Ideas
- Add a swipe of spicy mustard before wrapping for an extra flavor punch.
- Use pretzel dough for a salty twist.
- Serve with a side of “bloody” ketchup or ranch dip.
- For a cheesy surprise, tuck in small cheese cubes inside each wrap.
- Underbake by a minute for a softer, gooier dough.
- Garnish with sliced olives or sesame seeds for more detailed mummy eyes.
- Make mini versions using cocktail-sized hot dogs for party snacks.
FAQs
Q: Can I make these ahead of time?
A: Yes, wrap the hot dogs and freeze them before baking or bake fully and refrigerate for up to 3 days.
Q: How do I keep the dough from sticking?
A: Chilling the dough slightly and using a light dusting of flour on your hands helps keep it from sticking.
Q: Can I use homemade dough instead of crescent rolls?
A: Absolutely! A simple biscuit or puff pastry dough works well if you want to make your own.
Save This for Later (Pinterest)
If you love making fun, festive treats, be sure to save this recipe for mummy hot dogs to your Pinterest boards! It’s a festive favorite you’ll want to come back to every Halloween season. Don’t forget to share with friends who love easy and spooky snacks!
Leave a Reply