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Halloween Potluck Mummy Hot Dogs Everyone Fights Over

Mummy Hot Dogs

Hot dogs wrapped in thin strips of crescent dough to look like bandaged mummies, baked golden and finished with mustard eyes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Method

Ingredients
  

  • 16 hot dogs
  • 2 tubes (8 ounces each) refrigerated crescent roll dough
  • 1 egg beaten with 1 tablespoon water
  • 2 tablespoons yellow mustard
  • 8 cheese sticks halved lengthwise (optional)
  • Ketchup for serving

Method
 

  1. Preheat the oven: Set the oven to 375°F and line a large baking sheet with parchment paper or a silicone mat.
  2. Prep the dough: Unroll the crescent dough and pinch the perforated seams together so you have smooth sheets, then slice each sheet into thin strips about a quarter-inch wide.
  3. Pat hot dogs dry: Blot each hot dog with a paper towel to remove excess moisture; this helps the dough strips stick instead of sliding off.
  4. Add cheese if using: Tuck a halved cheese stick alongside each hot dog if you want a melty center once baked.
  5. Wrap each mummy: Wind 2 to 3 strips of dough around each hot dog in a crisscross pattern, leaving a small gap near one end for the eyes.
  6. Arrange on the sheet: Place the wrapped hot dogs on the prepared baking sheet with a little space between each one so the dough can puff evenly.
  7. Brush with egg wash: Brush the dough strips lightly with the egg wash to help them turn golden and shiny in the oven.
  8. Bake until golden: Bake for 12 to 15 minutes, until the dough is golden brown and puffed, checking the undersides for even color.
  9. Cool slightly: Let the mummies rest on the pan for 2 to 3 minutes; they firm up and are easier to handle once they cool a bit.
  10. Add mustard eyes: Dip a toothpick in the mustard and dot two small eyes onto the gap left on each mummy, then serve with ketchup on the side.