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Mummy Hot Dogs Recipe
Ash Tyrrell

Mummy Hot Dogs Recipe

I make these mummy hot dogs every single October, and honestly, my kids start asking for them the moment pumpkins show up at the grocery store. I still remember the first time I wrapped a hot dog in dough and it looked nothing like a mummy, more like a badly bandaged thumb, but a few batches later I finally got the hang of it.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 8 hot dogs — full-size hot dogs give you the most room to wrap dough strips around and still look realistic
  • 1 can refrigerated crescent roll dough — the pre-cut triangles make cutting even strips fast and mess-free
  • 2 tablespoons yellow mustard — used for painting on the little mummy eyes after baking
  • ¼ cup shredded cheddar cheese optional — melts slightly inside the wrap and adds a nice savory bite
  • 1 tablespoon melted butter optional — brushed on top gives the dough a shinier, more golden finish
  • Ketchup for serving — a classic dip that pairs perfectly with the salty hot dogs

Method
 

  1. Unroll your crescent dough onto a clean, lightly floured surface and press together any perforated seams so you end up with one solid rectangle. Using a sharp knife or pizza cutter, slice the dough lengthwise into thin strips, about eight per hot dog is plenty. Set the strips aside while you prep the hot dogs.
  2. Take one strip of dough and start winding it around a hot dog, stretching it gently as you go so it holds its shape. Crisscross the strips loosely rather than wrapping too tightly, since real mummy wrappings always look a little messy and uneven. Leave a small gap near one end of the hot dog uncovered for the face.
  3. Place your wrapped hot dogs on a parchment-lined baking sheet, spacing them about an inch apart so the dough has room to puff up. If you're using melted butter, brush a little over the top of each one now. Bake at 375°F for 12 to 15 minutes, until the dough turns a light golden brown.
  4. Once your mummy hot dogs have cooled for a few minutes, dip a toothpick into the mustard and dot two small eyes onto the exposed part of each hot dog. This is the step that really brings the mummy look to life, so take your time and have fun with it.
  5. Arrange the finished mummy dogs on a serving platter alongside small bowls of ketchup and extra mustard for dipping. They're best enjoyed warm, right when the dough is still soft and the hot dog is juicy.

Notes

  • I always pat my hot dogs dry with a paper towel first, since a wet surface makes the dough slide right off.
  • I keep my dough strips thin, since thick strips don't crisscross as neatly and end up looking clumpy instead of mummy-like.
  • I chill the wrapped hot dogs in the fridge for five minutes before baking, which helps the dough hold its shape better.
  • I never skip the gap for the eyes, since adding mustard afterward is way easier than trying to squeeze it into a fully wrapped dog.
  • I like brushing a light layer of butter on top before baking, it gives the dough that shiny, golden bakery-style finish.