Written by Sarah Miller
Mummy Hot Dogs are the secret to keeping everyone (kids, adults, and slightly confused neighbors) delighted around Halloween. If you’re anything like me, you start thinking about party snacks long before October hits. You want it simple but memorable, right? Maybe you’re wrangling little goblins, or maybe you’re just tired after work and need something that looks cool with almost zero effort.
Either way, Spooky and Fun Mummy Hot Dogs will save your day. Also, if you’re looking for more kid-friendly Halloween recipes or curious about creative snacks, you’ll love this guide on making spooky crescent roll treats for your next get-together.
How to Make Crescent Mummy Dogs
Let’s get right to the point. Making Crescent Mummy Dogs doesn’t require you to be a five-star chef (thank goodness because I’m barely awake before coffee). Here’s how I do it at home. Grab yourself a pack of classic hot dogs (beef, turkey, or mystery meat, no judgment). Get a can of refrigerated crescent roll dough. You just pop the dough open—never not exciting, right?—and then cut it into little skinny strips.
I like wrapping each hot dog kind of haphazardly with the dough. It doesn’t have to be perfect. Actually, kind of sloppy is better for that bandage vibe. Tuck in the ends and leave a little gap for the “face.” Bake on a parchment-lined sheet at about 375°F until golden—mine usually take fifteen minutes, but it’s hotter than a bonfire in my oven. As soon as they cool for a second, use a toothpick and mustard (or ketchup!) to dot on spooky eyes.
Want to see some twists? Some folks add cheese under the wrap or brush with a little melted butter for a golden finish. Every time, these look adorable and disappear in minutes.
| Nutritional Component | Per Mummy Hot Dog |
|---|---|
| Calories | 150-170 |
| Protein | 6-8g |
| Total Fat | 8-10g |
| Carbohydrates | 14-16g |
| Sodium | 400-600mg |
Storing and Reheating
So, let’s say you made too many. Happens to me. You can toss these Mummy Hot Dogs in a sealed container, then refrigerate them for two or three days. If you’re planning for later, you can even freeze them (though honestly, I never have enough left).
Now, reheating. Microwave works in a pinch but expect some soggy action. I’ll throw them in a toaster oven or regular oven on low heat for five minutes—brings back the crispy outside, pretty much like fresh.
If you’re worried about sogginess, wrap loosely in foil. Oh, never microwave with that foil. Been there, sparked that counter. 
Variations and Serving Suggestions
Honestly, the best part is messing around with these. There’s no one way to make Mummy Hot Dogs.
- Blanket a slice of cheddar or American under the dough before wrapping for extra gooey fun.
- Swap in veggie dogs, or even spicy sausages if you want them grown-up friendly.
- Use black sesame seeds, poppy seeds, or tiny bits of black olive for the “eyes.” Kids get a huge kick out of it.
And for serving? Line ‘em up on a tray with little bowls of mustard, ketchup, and spicy mayo. They fly off the platter at Halloween parties, trust me.
Nutrition Facts
Alright, let’s talk reality. Mummy Hot Dogs are more of a treat than a veggie-packed dinner, but you can keep things reasonable. A standard Mummy Hot Dog (regular hot dog, crescent dough, no cheese) comes in at about 150-170 calories a pop. Swap in turkey dogs and reduced-fat dough if you’re watching that.
Each one is pretty filling thanks to the protein. Kids usually eat one or two, but grown-ups… I’m not judging, I’ve had four without blinking. There’s not a ton of sugar, and you can check sodium by picking a lower-salt dog.
Always look over nutrition labels if you have allergies (dough and dogs both can hide milk, soy, who knows what else). Use vegan or gluten-free options if you need ‘em.
How to Make Them Ahead of Time
Okay, want to avoid kitchen chaos before trick-or-treating? Make these Mummy Hot Dogs ahead! I’ve found you can assemble the “mummies” and keep them, uncooked, covered in the fridge for a few hours. Just pop them onto your baking sheet when you’re ready. That’s it.
If you’re looking to freeze, I recommend baking first. Let them cool, then freeze in a single layer. Warm up in the oven at 350°F—about ten minutes does the trick. Crisp, golden, and still spooky. For details on safe freezing and reheating, see the USDA’s Freezing and Food Safety guide.
It’s a total life-saver for party prep. Less frantic, more time for spooky playlists and costume wrangling.
Common Questions
Can I use puff pastry instead of crescent dough?
Sure you can, but the texture’s flakier and a bit fancy. Sometimes my grocery store only has puff pastry. Tastes good, just different.
Are these safe for little kids?
If your kids can eat regular hot dogs, these should be fine. Cut into smaller bites if your crowd is tiny or on the wild side.
Can I add cheese?
Absolutely! I tuck cheese under the wrap sometimes, and it melts into a gooey surprise.
How long do leftovers keep?
A couple days in the fridge is best. Any longer, and they get tough.
Do I need to grease the baking sheet?
I usually use parchment paper, but a spritz of cooking spray works if you don’t have any.
Ready for Spooky Snacking?
So, there you have it, my tried-and-true, not-too-fancy strategy for epic Halloween snacks. Mummy Hot Dogs are seriously the easiest way to win over your ghosts, goblins, and picky eaters. If you want even more cozy autumn ideas, check out the official Crescent Mummy Dogs Recipe on Pillsbury.com. You can also peek at this easy Mummy Hot Dogs Recipe from Home. Made. Interest. for some fun inspiration. Try these once and you’ll never go back to plain pigs-in-a-blanket. Don’t wait—give them a whirl, and let your inner mad scientist out.
Spooky Mummy Hot Dogs
Ingredients
Main Ingredients
- 1 pack classic hot dogs Can use beef, turkey, or veggie dogs.
- 1 can refrigerated crescent roll dough Pillsbury or similar brand.
Topping Ingredients
- 2 tablespoons mustard or ketchup For dotting spooky eyes.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Open the can of crescent roll dough and cut it into thin strips.
- Wrap each hot dog haphazardly with the dough, leaving gaps for the ‘face.’ Tuck in the ends.
Baking
- Place wrapped hot dogs on a parchment-lined baking sheet.
- Bake in the preheated oven for about 15 minutes, or until golden brown.
Serving
- Once they have cooled slightly, use a toothpick to apply mustard or ketchup to create spooky eyes.
- Serve with small bowls of extra mustard, ketchup, and spicy mayo.