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Mummy Hot Dog Crescent Rolls Recipe
Ash Tyrrell

Mummy Hot Dog Crescent Rolls Recipe

I first made these mummy hot dogs on a whim one Halloween when I had a pack of hot dogs in the fridge and no real dinner plan. My kids went absolutely wild over them, and now it's basically a non-negotiable tradition in my house every October.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 8 all-beef hot dogs bun length — go for a good quality dog, since it's the star of the whole dish
  • 2 cans refrigerated crescent roll dough — unperforated sheets are easier to work with than the perforated kind
  • 16 candy eyeballs — these give the mummies their fun spooky little faces
  • 1 tablespoon non-stick cooking spray — keeps the dough from sticking to your baking sheet
  • Ketchup or mustard for serving — a classic dipping sauce that never lets a hot dog down
  • Yellow mustard optional — a good backup for the eyes if you skip the candy version

Method
 

  1. Start by removing the hot dogs from their packaging and laying them on a paper towel. Pat them as dry as you can, since excess moisture keeps the dough from sticking properly. This small step makes a noticeable difference once everything hits the oven.
  2. Unroll your crescent dough and cut it in half in both directions, giving you four equal rectangles. If you're using perforated dough, pinch the seams together first with your fingers. Then slice each rectangle lengthwise into about ten thin strips.
  3. Take one hot dog at a time and begin wrapping the thin strips of dough around it, leaving small gaps here and there so it looks properly bandaged. I usually use about four strips per hot dog to get good coverage. Don't worry about making it perfect, a slightly messy wrap actually looks more like a mummy.
  4. Place your wrapped hot dogs on an ungreased cookie sheet, spacing them evenly apart. Make sure you leave a small gap near one end of each dog for the eyes to go later. Lightly spray the tops with non-stick cooking spray for a nice golden finish.
  5. Preheat your oven to 375°F and bake the mummy dogs for about 13 to 15 minutes, or until the dough turns a light golden brown. Keep an eye on them toward the end, since crescent dough can go from perfectly golden to overly browned fairly quickly.
  6. As soon as the mummy dogs come out of the oven, press two candy eyeballs into the gap you left on each one while the dough is still warm and slightly sticky. If you're skipping candy eyes, a couple of small mustard dots work just as well. Serve them warm with your favorite dipping sauce on the side.

Notes

  • I always dry my hot dogs really well before wrapping, since any moisture makes the dough slide right off.
  • I like using the unperforated crescent dough sheets, because they give me longer, cleaner strips without any seams to fuss over.
  • I never overcrowd my baking sheet, since the dogs need a little breathing room to bake evenly on all sides.
  • I press my candy eyes on right when the dogs come out of the oven, while the dough is still warm enough to hold them in place.
  • I always make a couple extra, because these disappear from the platter faster than almost anything else I serve.