5-Ingredient Mummy Hot Dogs with Crescent Rolls (Ready in 20 Mins!)

Hey everyone, and welcome to scooks.com! Get ready to absolutely win Halloween this year. I’m so excited to share one of my all-time favorite festive treats with you. This mummy hot dogs recipe with crescent rolls transforms simple hot dogs and that glorious, buttery crescent roll dough into the most adorable and delicious Mummy Hot Dogs you’ve ever seen. They’re spooky, savory, and ridiculously easy to make. Seriously! Perfect as a fun party appetizer or a festive pre-trick-or-treating dinner, this recipe is less about cooking and more about creating a fun, edible craft the whole family will absolutely love.

Read Also: Easy Traditional Halloween Recipes (Soul Cakes, Candy Apples & More)

Why You’ll Love This Recipe

• Unbelievably Easy: I’m not kidding. With just 2 main ingredients and less than 30 minutes of your time, it’s the ultimate low-effort, high-reward holiday snack. You’ve got this!
• Super Kid-Friendly: This is the perfect recipe for getting little hands involved in the kitchen. My kids go crazy for it every year. They’ll have a blast wrapping their own little mummies!
• The Perfect Party Food: These are always, and I mean always, the first thing to disappear from the Halloween party spread. They’re easy to eat, require no utensils, and are a total crowd-pleaser for both kids and adults.
• Adorable & Festive: The quirky little crescent roll “bandages” and those silly googly eyes make for an irresistibly cute and spooky treat that’s guaranteed to get a ton of smiles.

Ingredient List

For the Mummies:

• Refrigerated Crescent Roll Dough: One 8 oz. can is all you need.
  • My Secret Tip: A crescent dough sheet is even easier to work with because you won’t need to press any of those pesky seams together. You can also use puff pastry for a flakier, crispier texture, but you may need to adjust your bake time a little.
• Hot Dogs: 8 standard-sized hot dogs of your choice (I love all-beef, but turkey or even plant-based work great!).
  • Don’t Forget: Pat them completely dry before wrapping! For a bite-sized appetizer, you can totally use cocktail wieners and just cut your dough strips smaller.
• Optional – American Cheese: 4 slices, cut in half.
  • Note: This creates a delicious “Cheesy Mummy” with a wonderful layer of melted cheese under the bandages. Provolone or cheddar also work beautifully here.

For Finishing:

• Egg Wash (Optional but Recommended): 1 large egg whisked with 1 teaspoon of water.
  • Note: This is what gives the crescent roll “bandages” that beautiful, glossy, golden-brown finish you see in bakeries. A quick brush of melted butter is a good alternative if you’re out of eggs.
• Edible “Eyes”: Candy eyeballs are the classic choice and just so fun.
  • Note & Substitution: No candy eyes? No problem at all! After baking, just use a toothpick to dot on ketchup or mustard for eyes. I’ve also used tiny pieces of black olive in a pinch!

Step-by-Step Instructions for the Perfect Mummy Hot Dogs with Crescent Rolls

Step 1: Preheat and Prep

• First things first, preheat your oven to a cozy 375°F (190°C).
• Line a large baking sheet with parchment paper. This makes cleanup an absolute breeze, which is always a win in my book.
• Pop open that can of crescent dough and unroll it onto a lightly floured surface. If you’re using the standard crescent rolls, gently press the diagonal perforations together with your fingers to form one big rectangle.

Step 2: Cut the “Bandages”

• Using a pizza cutter or a sharp knife, cut the dough rectangle lengthwise into long, thin strips. You’ll want them to be about ¼-inch wide. You should get around 40 strips from one can.

Step 3: Wrap the Mummies

• Okay, here’s the most important part! Thoroughly pat each hot dog dry with a paper towel. This is my number one secret to helping the dough stick and not slide off.
• If you’re making cheesy mummies (and why wouldn’t you?), wrap a half-slice of cheese around each hot dog first.
• Now for the fun part! Take one strip of dough and start wrapping it around the hot dog, stretching it just slightly as you go. Crisscross the strips to create that classic, messy “bandaged” look, leaving a small space open near the top for the eyes later on.
• Tuck the end of the dough strip under another piece of dough to secure it. And remember, don’t worry about perfection—messy looks much more like a real mummy!

Step 4: Bake

• Place your wrapped mummy dogs on the prepared baking sheet, leaving about an inch of space between each one so they can puff up nicely.
• Lightly brush the dough with the egg wash if you’re using it. This little step makes a huge difference!
• Bake for 12-15 minutes, or until the dough is beautifully puffed and a deep golden brown. The smell is heavenly!

Step 5: Add the Eyes and Serve

• Carefully remove the baking sheet from the oven and let the mummies cool right on the sheet for 2-3 minutes.
• To attach the candy eyes, place a tiny dot of mustard or ketchup on the back of each eye to act as “glue,” then gently press them into the space you left open.
• Serve them up warm with some “blood” (ketchup) and “guts” (mustard or cheese sauce) for dipping! Enjoy!

Baker’s Tips for Success

• Dry Those Dogs: I’m going to say it one more time because it’s that important! Patting the hot dogs dry is the key. Any moisture will make the dough slimy and super difficult to wrap.
• Embrace the Imperfection: Seriously, don’t try to wrap them too neatly. Random, overlapping strips with some of the hot dog peeking through look much more authentic and spooky. It’s part of their charm!
• Pizza Cutter is Your Best Friend: A pizza cutter makes such quick, clean work of cutting the dough strips. It glides right through without pulling or stretching the dough.
• Make-Ahead Instructions: You can assemble the mummies (without the egg wash) up to 4 hours in advance. Just arrange them on the baking sheet, cover loosely with plastic wrap, and pop them in the fridge. When you’re ready, brush with egg wash and bake as directed, maybe adding 1-2 minutes to the bake time.
• Get Creative with Sauces: Serve them with a whole dipping sauce bar! Think outside the box with BBQ sauce, ranch dressing, or a spicy queso dip.

Storage Instructions

• To Store: Let any leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
• To Reheat: For the best results and to re-crisp that yummy dough, I highly recommend reheating the mummies in an oven or air fryer at 350°F (175°C) for 5-7 minutes. We don’t recommend the microwave, as it will just make the dough soft and a little soggy.

Frequently Asked Questions (FAQ) for this Mummy Hot Dogs Recipe with Crescent Rolls

Can I make these in an air fryer?

Yes! And they are fantastic in the air fryer. Just place them in a single layer in the basket and cook at 350°F (175°C) for about 6-8 minutes, or until the dough is golden and cooked through. You will likely need to cook them in a couple of batches.

My dough strips keep breaking. What am I doing wrong?

It sounds like your dough might be too warm. If it becomes sticky and hard to work with, don’t panic! Just place it back in the refrigerator for 10-15 minutes to chill and firm up again. It’ll be much easier to handle.

Can I use something other than hot dogs?

Absolutely! Feel free to get creative. This recipe works wonderfully with fully cooked sausages like kielbasa, chicken sausage, or even veggie dogs. Just adjust the size of your dough strips accordingly.

Conclusion

And there you have it—a spooky, simple, and seriously delicious Halloween treat that’s sure to be the star of your celebration! This mummy hot dogs recipe with crescent rolls is my go-to proof that holiday food doesn’t need to be complicated to be incredibly fun and memorable. We hope you and your family have an absolute blast making (and eating) them!

What are your favorite spooky dipping sauces for these mummies? Let us know in the comments below! If you make them, be sure to tag us on social media @scooks.com so we can see your creations!