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These Mummy Hot Dogs are an easy savory snack to make for Halloween – just 3 ingredients needed, plus your favorite condiments!
I love making fun treats for the holidays with the kids – they always get so excited! Mummy Hot Dogs are one of the easiest things to whip up, we’ll often have them for a simple lunch during October and the kids think it’s just the best thing ever.
We mostly have these with ketchup, but when I’m feeling like an especially fun mum I’ll use some food coloring in mustard or mayo to make “slimy goo”. Green or purple look super fun 😉
Ingredients you’ll need
This is just an overview of the ingredients needed – scroll to the recipe card at the bottom for exact quantities and instructions.
Ingredient notes
- Pastry: You can use either a sheet of refrigerated crescent dough, or defrosted puff pastry. I’ve made these with both, and either works just fine.
- Wieners: Choose a size appropriate for the meal you’re serving – if the mummy dogs are a main dish, you may want to get the bun size sausages. If they’re part of a large party spread, I usually go for shorter ones.
- Candy eyes: I recommend using smaller candy eyes for these, because it’s pretty hard to fit larger eyes onto hot dogs.
Step by step photos
These are actually so easy to make, I recommend adding 2 extra minutes to slice the dough into many smaller ribbons vs just a few wide strips. I’ve seen many recipes where you just wrap one wide strip of dough around each sausage, but the mummies look so much better when you wrap the sausages in a few thinner strips of pastry.
I do about 5 strips per mummy, and make sure to criss-cross them over each other. Don’t forget to leave some space for the eyes!
Then you just bake them. No magic involved in these!
Once they’re out of the oven, let them cool for 5 minutes before you glue on the eyes. I usually smear a tiny bit of mustard or ketchup (bloody eyes! my kids go mad over this!) on the back of the candy eyes to make sure they stick, but you can also just wet the back of the candy eyes with water and they should stick just fine.
Serve with “blood” (ketchup) and “slimy goo” (mustard or mayo with food coloring) if you like!
And there you have it, an incredibly easy, budget friendly, no-fuss Halloween treat!
Making memories with my family is so important to me, but there’s no way I can fit elaborate projects into our life and budget for every holiday – so I’m always reaching for simple things to make the everyday feel special.
Hope it helps someone else celebrate without needing to spend a ton of time and money!
More easy fall recipes
- No Bake Turtle Pumpkin Pie
- Caramel Apple Dump Cake
- Cake Mix Pumpkin Bread
- Cranberry Fluff Salad
If you tried this recipe, don’t forget to add a review by tapping the stars in the recipe card below!
Mummy Hot Dogs
Yield: 6 hot dogs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
These Mummy Hot Dogs are an easy savory snack to make for Halloween – just 3 ingredients needed, plus your favorite condiments!
Ingredients
- 1 (8-oz) package crescent roll dough OR 1 (10-oz) Ready-Rolled Puff Pastry Sheet
- 8 larger Wiener sausages OR 12 smaller Wiener sausages
- small candy eyes (16 for larger sausages, 24 for smaller sausages)
- ketchup, mustard, mayo plus food coloring (optional to taste)
Instructions
- Heat oven to 375°F (if using crescent dough; for puff pastry heat to 410°F). Line a baking sheet with baking parchment.
- Slice dough or pastry into thin strips. Wrap several strips around each hot dog, criss-crossing over each other to create a mummy bandage effect. Make sure to leave a gap for the eyes!
- Place wrapped sausages on prepared baking sheet, bake 12-15 minutes (closer to 12mins for puff pastry, closer to 15mins for crescent dough), until dough/pastry is lightly golden and puffed up.
- Cool sausages on the baking sheet for 5 minutes, then use ketchup or mustard to "glue" two eyes on each mummy. Serve with ketchup and mayo/mustard mixed with food coloring, if you like.
Notes
- Pastry: You can use either a sheet of refrigerated crescent dough, or defrosted puff pastry. I’ve made these with both, and either works just fine.
- Wieners: Choose a size appropriate for the meal you’re serving – if the mummy dogs are a main dish, you may want to get the bun size sausages. If they’re part of a large party spread, I usually go for shorter ones.
- Candy eyes: I recommend using smaller candy eyes for these, because it’s pretty hard to fit larger eyes onto hot dogs.
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