Spooky snack for parties in 30 minutes
Buttery crescent “bandages” bake golden around juicy hot dogs with peek-through eyes easy Halloween finger food kids and adults love.
Why you’ll love it
- Built to match spooky snacks and mummy dogs recipe crescent rolls searches.
- 5-ingredient, 30-minute bake—perfect for busy nights and parties.
- Works for full-size franks or mummy mini hotdogs (cocktail weenies).
- Kid-friendly yet customizable with “fancy hot dogs” upgrades.
- Serve plain or with a fun dip board; scales to feed a crowd.
Ingredients (notes only)
Base
- Refrigerated crescent dough sheets (or crescent rolls pressed together).
- Hot dogs or mini hot dogs; choose your favorite brand.
Finish & Eyes
- Egg wash for shine; sesame seeds optional for “linty” texture.
- Candy eyes or dots of mustard/mayo for eyes.
Dips
- Ketchup, mustard, spicy mayo, honey mustard, BBQ.
Full measurements in the recipe card.
Step-by-step
- Prep Heat oven to 375°F. Line a sheet pan with parchment.
- Cut bandages Unroll crescent dough. If using rolls, press seams. Slice into ¼-inch strips.
- Wrap Pat hot dogs dry. Spiral-wrap with dough strips, leaving a ½-inch “face” gap. Tuck ends underneath.
- Brush Lightly brush with egg wash.
- Bake 12–15 minutes (8–10 for minis) until puffed and deep golden. Internal frank temperature will read 160°F when hot.
- Add eyes Cool 3 minutes, then attach candy eyes with a dab of mustard or mayo.
- Serve Arrange with dips. Keep warm at 200°F for parties.
Pro tips
- Use dough sheets for faster strips; if using triangles, pinch seams well.
- Cut a few strips extra thin to crisscross across the “face” for drama.
- For minis, thread 3–4 on a skewer to wrap quickly, then slide off.
- Bake on parchment so bottoms don’t over-brown before tops finish.
Variations
- Cheesy Mummies: add a thin cheddar strip under the first wrap.
- Everything-Spice Mummies: sprinkle a pinch before baking.
- Pigs in a Blanket Mummies: use cocktail weenies for “mummy cocktail weenies.”
- Mummy Pizza Dogs: add a smear of pizza sauce under the wrap and serve with warm marinara.
- Air Fryer: 330°F for 7–9 minutes until golden, working in batches.
How to serve
- On a spooky snack board with ketchup “blood,” mustard, and BBQ.
- Pair with roasted potato “bones” or a simple salad for a meal.
Make ahead & storage
- Make ahead: wrap and refrigerate up to 6 hours; bake just before serving.
- Fridge: 3 days. Reheat at 325°F for 8–10 minutes.
- Freeze: baked mummies up to 2 months; reheat at 350°F for 12–15 minutes.
FAQs
Can I use puff pastry?
Yes—cut into ¼-inch strips; bake at 400°F for 12–15 minutes.
How do I make the eyes stick?
Use tiny dots of mustard, mayo, or cream cheese; add after a brief cool so they don’t slide.
Do I need an egg wash?
Optional, but it gives a glossy, golden finish and helps seeds stick.
Gluten-free option?
Use gluten-free crescent dough and check your hot dogs are GF.
Simple Nutrition (estimate, 1 mummy from 1 hot dog)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 260 | 9 g | 22 g | 15 g | 680 mg |
Mummy Hot Dogs (Crescent Roll Wraps)
Halloween mummy hot dogs made with crescent dough “bandages,” baked until golden and finished with candy eyes. Quick, kid-friendly spooky snacks that work with full-size franks or mini hot dogs.
Ingredients
Equipment
Method
- Heat oven to 375°F. Line a large sheet pan with parchment.
- Unroll dough; slice into ¼-inch strips.
- Pat hot dogs dry. Wrap each with strips, leaving a small face gap. Tuck ends under.
- Brush lightly with egg wash.
- Bake 12–15 minutes (minis 8–10) until puffed and golden; franks should reach 160°F.
- Cool 3 minutes. Attach eyes with mustard or mayo. Serve with dips.
Nutrition
Notes
Air Fryer: 330°F 7–9 minutes in batches. Cheesy: add a thin cheese strip under wraps. Pizza: smear 1 tsp pizza sauce under wraps; serve with marinara. Keep warm: hold at 200°F up to 30 minutes.