Easy Halloween Mummy Hot Dogs Recipe for October Parties
Ingredients
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or spray it with cooking spray.
2. Unroll the crescent dough and cut it into thin strips about 1/4 inch wide.
3. Wrap each hot dog with the dough strips, leaving small gaps between strips to create the “mummy” look, and exposing the ends of the hot dogs.
4. Place the wrapped hot dogs on the prepared baking sheet.
5. Beat the egg and brush it lightly over the dough to help it turn golden and crisp while baking.
6. Bake for 12-15 minutes until the dough is golden brown and cooked through.
7. Remove from oven and use mustard or ketchup to pipe on small dots for eyes on each mummy hot dog.
8. Serve warm and watch them disappear!
Tips/Substitutions/Variations
- Use turkey or veggie dogs for a lighter or vegetarian twist.
- Puff pastry or biscuit dough can substitute for crescent rolls.
- For extra flavor, sprinkle some garlic powder or Italian seasoning on the dough before wrapping.
Serving Suggestions / Make-Ahead & Storage
These Mummy Hot Dogs pair perfectly with tangy ranch dip, crunchy veggies, or even a simple side of sweet potato fries. Make them ahead by wrapping hot dogs and refrigerating them up to 24 hours before baking. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to keep the dough crisp.
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