Noah’s Mummy Dogs

Mummy Dogs!! Apparently, even hot dogs need a Halloween costume. These little guys show up wrapped in golden, flaky crescent dough with little googly eyes peeking out.

These Mummy Dogs have awakened after thousands of years… just to discover Noah’s been waiting with ketchup.

Mummy Dogs are such an easy, fun addition to the Halloween table. There’s no need for perfect wrapping, either. A few crooked bandages give them character, and kids have just as much fun wrapping them as eating them.

Noah made this batch himself and filmed his own YouTube video. He had plenty to say while wrapping his little mummies. He’s a natural entertainer, and a camera is all the encouragement he needs. There’s nothing quite like watching your eight-year-old explain a recipe to the camera as though he’s been doing this for years.

I’ve spent years building a food blog, and he walks in with a package of hot dogs and lands the Halloween special.

With just hot dogs, crescent dough, and a few candy eyes, you get golden, flaky little mummies ready for a Halloween party or a quick dinner before trick-or-treating. Serve them warm with ketchup and mustard. They’re a little spooky, a little silly, and far too tasty to leave on the platter.

Ingredients Needed

You will find ingredient amounts in the recipe card at the end of this post. Here is what you will need.

• Hot dogs – I use a regular package of eight hot dogs. Use whichever brand your family enjoys.
• Refrigerated crescent roll dough – This makes the golden, flaky mummy bandages. One 8-ounce package is enough to wrap eight hot dogs. If using perforated dough, press the seams together before cutting it into strips.
• Candy googly eyes – These give each mummy its funny little face. We ordered them on Amazon. You can also make the eyes with mustard instead.

How to Make Mummy Dogs

Cut the bandages: We start by unrolling the crescent dough and pressing the perforated seams together. A pizza cutter makes quick work of cutting it into thin strips, about ¼ to ½ inch wide. A knife works just as well.

Wrap the mummies: Pat the hot dogs dry before wrapping so the dough sticks more easily. Wind the strips around each one, crossing them here and there and leaving a little opening near the top for the eyes. Gently press the ends into the other strips to keep everything in place.

This is the fun part for kids. Let them wrap each mummy their own way, keeping the dough fairly thin rather than piling on thick layers that take longer to bake.

Bake: Arrange the mummies on a parchment-lined baking sheet with a little room between them. Bake at 375°F for 13–17 minutes, until the dough is golden and cooked through, especially where the strips overlap.

Give them faces: Let them cool for a few minutes, then attach the candy eyes with tiny dots of mustard. You can also skip the candy and make mustard eyes instead.

Suddenly, that tray of wrapped hot dogs has a whole lot of personality.

Noah’s Tips

• Keep the dough cold until you’re ready to use it. It’s easier to cut and wrap before it gets warm and sticky. If it softens too much, pop it into the refrigerator for a few minutes.
• Leave a little space between the dough strips. The crescent dough puffs as it bakes, so a slightly generous opening for the face helps keep it from disappearing under a bandage.
• Wait until after baking to add the candy eyes. A little cooling time also makes decorating easier and helps keep the mustard from sliding around.

Serving Mummy Dogs

These are great for a Halloween party platter or a snack before everyone heads out trick-or-treating. I set out ketchup and mustard for dipping and let the little mummies be the center of attention.

For a simple Halloween touch, squeeze ketchup into a small bowl and draw a few circles of mustard on top. Drag a toothpick from the center toward the edges to make a spiderweb.

Making Them Ahead

You can wrap the hot dogs a few hours ahead, cover, and refrigerate until you’re ready to bake. Add the eyes after baking, just before serving. They’re at their flaky best fresh from the oven.

Leftovers and Reheating

Store leftover Mummy Dogs in an airtight container in the refrigerator for up to three days. Remove the candy eyes before reheating.

Warm them in a 350°F oven until heated through, about 8–10 minutes. The microwave works for a quick snack, though the crescent dough will be softer. Add fresh eyes after warming if you want to bring their little faces back.

Well, that was our Halloween kitchen project. Watch Noah’s video below for the full mummy-making experience, complete with the commentary you won’t find in my recipe card. I can give you the baking temperature, but he gives you a show.

Somewhere along the way, this stopped being my Halloween recipe and became his cooking debut. I think GypsyPlate is in good hands. I wasn’t planning on retiring quite yet, but he’s making a surprisingly strong case with eight hot dogs and a tube of crescent dough.

Recipe Video

Noah's Mummy Dogs

Yield: 8 mummy dogs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These easy Mummy Dogs are a fun Halloween treat made with hot dogs wrapped in golden, flaky crescent roll dough. Perfect for Halloween parties, kids' snacks, or a spooky family dinner!

5.0 Stars (2 Reviews)

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Ingredients

• 8 hot dogs (1 package)
• 8oz refrigerated crescent roll dough
• Candied googly eyes (optional)

Instructions

1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
2. Unroll the crescent dough onto a cutting board. If using perforated dough, press the seams together to form one sheet. Cut into thin strips, about ¼ inch wide, using a pizza cutter or sharp knife.
3. Pat the hot dogs dry with paper towels so the dough sticks more easily. Wrap several strips around each hot dog, overlapping and crisscrossing them to look like mummy bandages. Leave a small opening near one end for the face. Gently press the ends of the strips against the dough to secure them.
4. Arrange the wrapped hot dogs on the prepared baking sheet, leaving space between them. Bake for 13–17 minutes, until the crescent dough is golden brown and cooked through. Check the overlapping areas to make sure the dough is no longer soft or raw.
5. Let the mummy dogs cool for a few minutes, then attach candied googly eyes in the opening using tiny dots of mustard or ketchup to hold them in place. Instead of candy eyes, you can make two small dots of mustard for eyes. Serve warm with extra ketchup and mustard for dipping.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 255Total Fat 20gSaturated Fat 8gUnsaturated Fat 11gCholesterol 44mgSodium 531mgCarbohydrates 13gFiber 3gSugar 3gProtein 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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