Mummy Dogs Recipe

My Mummy Dogs Recipe is proof that Halloween dinner can be spooky, silly and ready in 30 minutes. Just wrap, bake, add eyes and watch the kids come running!

Mummy Dogs Recipe

When my girls were little, mummy dogs were our go-to Halloween dinner before trick-or-treating. They were always so easy to make, and the girls loved wrapping up their own little mummies. And honestly, it was also my best shot at getting them to eat dinner before the candy kicked in!

With only three main ingredients, Halloween dinner doesn’t get much easier. Wrap the hot dogs in crescent roll strips, bake, and add some candy eyes. It’s basically a Halloween costume for your hot dogs.

They’re just as fun for Halloween parties and scary movie nights. For a full mummy menu, you can even add my mummy pizza and mummy rice krispie treats for dessert. Is that too many mummies? I don’t think so!

Ingredients

• Crescent rolls: You’ll need a tube of refrigerated crescent dough to make your mummy bandages.
• Hot dogs: Any regular-size hot dog works for this recipe you you can choose your families favorite brand (or whatever’s on sale that week).
• Mini candy eyes: These are what bring your mummies to life!
• Ketchup and mustard: Not only are they perfect for dipping, but a dab of ketchup helps the candy eyes stay on.

How To Make Mummy Hot Dogs With Crescent Rolls

Step 1. Preheat oven to 350°. Separate your crescent dough into four rectangles, then press the seams in the middle together.

Step 2. Using a pizza cutter (or sharp knife), cut each rectangle lengthwise into eight strips.

Step 3. Wrap 3-4 crescent dough strips around each hot dog. Be sure to leave a little space near the top for the eyes, which you’ll add later.

Step 4. Place your mummys on a baking sheet. I like to line mine with foil for easy cleanup!

Step 5. Bake for 13-16 minutes, or until the crescent dough turns golden brown. Remove from oven.

Step 6. Add the candy eyes, using a little bit of ketchup on the back to help them stick. Serve warm and enjoy!

Storage Instructions

• Refrigerator: Let your mummy dogs cool, then store in an airtight container in the refrigerator for up to 2-3 days.
• Freezer: Remove the candy eyes and place in a freezer safe container. Freeze for up to two months, then thaw overnight in the refrigerator before reheating.
• Reheating: Be sure you’ve removed the candy eyes first so they don’t melt. Warm the mummy dogs in a 350° oven or air fryer for 5 to 10 minutes. The microwave works in a pinch, but the dough will be softer.

Variations And Add-ins

• Get cheesy: Tuck a thin strip of cheddar or American cheese under the dough before wrapping.
• Make cute mini mummies: Use cocktail sausages and thinner strips of dough for bite-size party appetizers.
• Swap the hot dogs: Turkey dogs, veggie dogs, and smoked sausages all work great with this recipe.
• Try savory eyes: Skip the candy eyes and use dots of mustard or tiny pieces of black olive.
• Set out spooky dips: Serve them with ranch, barbecue sauce, or warm cheese sauce for dipping.

Tips & Tricks

After years of making these with my girls, here are a few tricks I picked up along the way.

• Keep the dough cold: Be sure to leave the crescent dough in the refrigerator until you’re ready to use it. Cold dough is a whole lot easier to cut and wrap.
• Pat the hot dogs dry: A quick pat with a paper towel helps the dough strips stick.
• Messy is good: Crisscrossed, uneven strips make the mummies look even more realistic.
• Tuck the ends under: Place the ends of the dough strips underneath so they stay put while baking.
• Add the eyes last: Candy eyes will melt in the oven, so wait until the mummy dogs are finished baking before adding them.

Mummy Dog FAQs

More Fun Halloween Recipes

Don’t let the Halloween fun stop with dinner! Keep the party going with even more of my favorite spooky treats.

• Easy Nutter Butter Ghost Cookies
• Witch Hat Cookies
• Halloween Dirt Pudding
• Easy Oreo Bats
• Witches Brew Pudding Cups