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Mummy Dogs

These fun and festive mummy dogs combine soft crescent roll dough wrapped around hot dogs to create a playful appetizer perfect for Halloween parties, kids' lunches, or any occasion. Ready in under 25 minutes with just two main ingredients, they're crispy on the outside, warm and savory on the inside, and sure to delight both kids and adults.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings (16 mummy dogs)
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 16 hot dogs or 1 package, about 1 lb
  • 2 cans crescent roll dough 8 oz each, room temperature
  • 2 tablespoons yellow mustard for eyes
  • 1 tablespoon water to thin mustard if needed
  • Pinch of salt optional

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Small bowl for mustard
  • Toothpick or small spoon
  • Oven

Method
 

  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. Remove both cans of crescent roll dough from the refrigerator and carefully unroll them on a clean work surface. Gently press the perforated seams together so you have two large sheets of dough.
  3. Using a sharp knife, cut each sheet of dough into thin strips, roughly 1/4 inch wide.
  4. Place your hot dogs on paper towels and pat them completely dry with additional paper towels.
  5. Take a hot dog and begin wrapping it with the dough strips, crisscrossing them randomly to create a mummy appearance. Leave a small area near the top unwrapped for the face. Don't wrap too tightly.
  6. Place each wrapped mummy dog seam-side down on your prepared baking sheet, spacing them about an inch apart.
  7. Bake at 375°F for 12 to 15 minutes, until the crescent dough is golden brown and puffed.
  8. Remove the mummy dogs from the oven and let them cool for 2 minutes. Using a toothpick or the back of a small spoon, dab two dots of mustard near the top of each mummy dog to create eyes.

Notes

Keep crescent roll dough cold until ready to wrap for easier handling. Don't skip drying the hot dogs as moisture prevents proper adhesion. Wrap loosely to allow dough to puff. Store leftovers in an airtight container for up to 3 days. Can be frozen uncooked for up to 1 month and baked directly from frozen, adding 5 to 7 minutes to bake time.