Halloween recipes · Simple party food
Mummy hot dogs turn a few everyday ingredients into a warm Halloween snack. Thin ribbons of crescent dough bake around fully cooked beef hot dogs, leaving small gaps for their mustard-dot eyes. Serve them fresh from the oven while the pastry is crisp and the centers are hot.
Before you start
This version keeps the ingredient list short and skips cheese, so there is less filling to leak onto the baking sheet. A little space between the dough strips helps the pastry cook evenly. The loose, uneven wrapping is part of the look; perfectly identical bandages are unnecessary.
Mummy Hot Dogs Recipe
Ingredients
- 8 fully cooked beef hot dogs, about 12–16 ounces total
- 1 tube (8 ounces / 226 g) refrigerated crescent dough
- 1 teaspoon yellow mustard, for decorating
- ¼ cup ketchup, for dipping
Instructions
- Heat a conventional oven to 375°F / 190°C. Line a large rimmed baking sheet with parchment. Pat the hot dogs dry with paper towels so the dough can cling to their surfaces.
- Unroll the cold dough into a rectangle. Pinch the perforations closed, then cut into 24 narrow strips. Keep the strips on the counter only as long as needed; warm dough becomes sticky and harder to handle.
- Wrap three strips around each hot dog, overlapping them lightly and leaving a small exposed space near one end for the face. Keep the dough in a single loose layer rather than piling it into thick patches.
- Arrange the wrapped hot dogs about 2 inches apart. Bake for 15–18 minutes, until the dough is golden, cooked through underneath and no longer tacky where the strips overlap.
- Let stand for 3 minutes. Add two small mustard dots to each exposed face using a toothpick. Serve warm with ketchup on the side.
Tips for mummy hot dogs
If the dough tears, press it back together with your fingertips. Do not dust the hot dogs with flour; that can make the wrapper slide off. Check the underside before removing the tray, since a golden top can hide a pale base. Use the hot-dog package instructions if they require a longer heating time.
Storage and make-ahead
Wrap the hot dogs up to 8 hours ahead and refrigerate covered until baking. Refrigerate leftovers within 2 hours and use within 3 days. Reheat at 350°F / 175°C until hot throughout; an oven keeps the pastry crisper than a microwave. Add fresh mustard eyes after reheating.
