There’s something wonderfully ridiculous about wrapping hot dogs in pastry strips and calling them “mummies”—and that’s exactly why I love this recipe. These mummy hot dogs crescent rolls are the kind of Halloween treat that gets kids giggling before they even take a bite, while being simple enough that even my most kitchen-shy friends can pull them off. With just two main ingredients and about 20 minutes from start to finish, they’re proof that the best holiday memories often come from the silliest traditions. They’re perfect alongside heartier Halloween party dishes like my turkey chili recipe for a complete spooky spread.
There’s also something genuinely satisfying about the combination of flaky pastry and savory filling—food scientists have found that contrasting textures like crispy and tender actually trigger more pleasure receptors in our brains, which explains why these simple wraps are so irresistible to both kids and adults.
Table of contents
Mummy Hot Dogs Recipe
Spooky mummy hot dogs wrapped in crescent rolls make the perfect Halloween party appetizer that kids love making and eating.
Ingredients
- 8 hot dogs
- 1 (8 ounce) package refrigerated crescent rolls
- 1 teaspoon yellow mustard for eyes
Instructions
- Preheat oven to 350°F and boil hot dogs in water for 5 minutes until heated through.
- Roll out crescent dough and tear into 8 long strips.
- Wrap each hot dog with dough strips, leaving gaps for mummy bandage effect.
- Place on baking sheet and bake 10 minutes until golden brown.
- Use mustard dots to create eyes and face details.
Notes
- Make ahead: Wrap hot dogs up to 4 hours before baking
- Try ketchup instead of mustard for different eye colors
- For mini versions, cut hot dogs in half and use smaller dough pieces
- Air fryer option: Cook at 375°F for 8-10 minutes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 430mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 6g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
This is one of those beautifully simple recipes where the ingredient list is shorter than most grocery receipts:
- 8 hot dogs (any variety works – beef, turkey, even plant-based)
- 1 (8-ounce) package refrigerated crescent rolls
- 1 teaspoon yellow mustard for the spooky eyes
- Large saucepan for boiling
- Baking sheet
Detailed Cooking Instructions
Time needed: 25 minutes.
Simple Halloween mummy hot dogs wrapped in crescent roll strips with mustard dot eyes.
- Prep and boil hot dogs
Preheat oven to 350°F. Fill a large saucepan with water and bring to a boil. Add hot dogs and simmer for 5 minutes until heated through, then drain completely.
- Prepare dough strips
Open crescent roll package and unroll dough onto a clean counter. Instead of separating into triangles, tear the dough into 8 long, uneven strips—messy is perfect for that authentic mummy bandage look.
- Wrap the mummies
Take each warm hot dog and loosely wrap with a dough strip, leaving gaps between wraps to create that bandaged effect. Don’t worry about covering the entire hot dog—the exposed bits add character.
- Bake until golden
Place wrapped hot dogs on an ungreased baking sheet, leaving space between each one. Bake for 10-12 minutes until the dough is golden brown and slightly puffed.
- Add spooky eyes
Let cool for 2-3 minutes, then use mustard to dot on eyes and facial features. Two dots make classic eyes, but get creative with expressions—some mummies can look surprised, sleepy, or mischievous.
Tips & Tricks
- For make-ahead convenience, wrap the hot dogs up to 4 hours before your party and refrigerate unbaked—just add 2-3 extra minutes to the baking time if they’re cold.
- Create mini mummy hot dog bites by cutting regular hot dogs in half and using smaller dough pieces, perfect for younger kids or appetizer platters.
- Try the air fryer method at 375°F for 8-10 minutes if you want extra crispy “bandages” without heating up your oven.
- Switch up the eye colors with ketchup for red eyes, ranch for white pupils, or even tiny pieces of black olives for dramatic effect.
- These reheat beautifully the next day—just pop them in a 300°F oven for 5 minutes until the pastry crisps up again.
- Serve these with my Victoria’s salsa recipe as a fun dipping sauce—the fresh flavors balance the rich pastry perfectly and add some color to your Halloween spread.
- For the science-minded cooks among us, the magic of these mummy hot dogs lies in what food scientists call the Maillard reaction—that’s the browning process that gives the pastry its golden color and nutty flavor. This same reaction is what makes bread crusts crispy and gives roasted foods their depth of flavor, which is why these simple wrapped hot dogs taste so much more complex than their humble ingredients suggest.
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Frequently Asked Questions
Refrigerated crescent roll dough works perfectly and is the most common choice. However, you can also use puff pastry for a flakier texture or even pizza dough torn into strips for a chewier wrap.
Yes! Wrap the hot dogs with dough and place them on the baking sheet up to 4 hours before your party. Cover and refrigerate, then bake when ready—just add 2-3 extra minutes to account for the cold temperature.
Yellow mustard is classic and shows up well against the golden pastry. You can also use ketchup for red eyes, ranch dressing for white pupils, or tiny pieces of black olives for a more dramatic spooky effect.
Variations & Add-Ins
- Create a low-carb version by wrapping turkey or chicken hot dogs in thin strips of cheese instead of dough—bake at 400°F for just 5 minutes until the cheese crisps.
- Add more protein by stuffing thin strips of cheddar cheese under the dough wraps before baking for gooey, cheesy mummies.
- Make a spicy version using jalapeño-flavored hot dogs and dotting the eyes with sriracha instead of mustard for Halloween heat.
- Try a vegan swap using plant-based hot dogs and dairy-free crescent rolls—many brands make excellent alternatives that wrap and bake just as well.
- Create a gluten-free option by using gluten-free hot dogs wrapped in thin strips of gluten-free pie crust or pastry dough.
- For an extra special touch, try my blue salt trick recipe sprinkled lightly on the pastry before baking—it adds a subtle flavor boost and creates an unexpectedly beautiful contrast against the golden dough.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use gluten-free hot dogs with gluten-free pastry or pie crust strips |
| Dairy-Free | Depends | Check crescent roll ingredients—many contain dairy, so use dairy-free pastry alternatives |
| Vegan | No | Swap for plant-based hot dogs and dairy-free pastry dough |
| Keto | No | Replace pastry with thin cheese strips or use low-carb hot dogs without wrapping |
| Nut-Free | Yes | Most hot dogs and crescent rolls are naturally nut-free, but always check labels |
Storage, Freezing & Reheating
- Fridge: Store leftover mummy hot dogs in the refrigerator for up to 3 days in an airtight container—the pastry will soften but they’re still tasty.
- Freezer: Freeze baked mummies for up to 1 month wrapped individually in plastic wrap, though the texture won’t be quite as crispy when thawed.
- Thawing: Thaw frozen mummy hot dogs overnight in the refrigerator for even heating throughout.
- Reheat: Warm in a 300°F oven for 5-8 minutes to crisp the pastry again, or microwave for 30-45 seconds if you don’t mind softer wrapping.
- For make-ahead parties, prepare unbaked mummies up to 4 hours early and refrigerate—they’ll taste just as fresh when baked before serving.
Save This Recipe for Later
This mummy hot dogs recipe is definitely going into your Halloween rotation. Save it to your Pinterest board so you can find it when party planning gets chaotic!
Pin it here
