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Mummy Hot Dogs

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Put a spooky spin on pigs in a blanket with mummy hot dogs! This easy Halloween appetizer is quick to make with flaky crescent roll dough wrapped around smoky hot dogs. Serve them with your choice of 4 festive dips!

Easy Mummy Hot Dogs for Halloween (Plus Dip Ideas!)

Spooky season is just around the corner, and I’m celebrating early with these adorable mummy hot dogs. This is one of our family’s favorite Halloween food ideas because it’s just so simple! This tasty appetizer is perfect for novice bakers, and it’s a great excuse to get the kids involved. Mummy hot dogs are sure to be a favorite at your next Halloween bash. I even include four party-ready dip recipes!

Why You’ll Love This Mummy Hot Dogs Recipe

  • Golden baked. Is there a better party snack than steamy hot dogs wrapped up and baked in buttery, flaky crescent roll dough? Mummy hot dogs are a fun variation on pigs in a blanket that never fails to please a crowd.
  • Easy to make. Making these mummies is such a fun Halloween activity for kids. They have a blast wrapping up the hot dogs and sticking on the candy eyes. After a quick bake in the oven, all that’s left is to prepare your choice of dipping sauce.
  • 4 festive dips. Speaking of dips, I’m sharing 4 easy Halloween dip recipes that pair deliciously with these hot dog mummies. All you need are some basic fridge and pantry ingredients and the results are spook-tacular!
Ingredients for mummy hot dogs and spooky Halloween dip.

Ingredient Notes

You can make these easy mummy hot dogs and dips with just a handful of pantry items. I’ve included some notes on what you’ll need below. You’ll find a printable ingredients list in the recipe card.

  • Hot Dogs – You’ll need one 8-count package of your favorite brand.
  • Crescent Roll Dough – I use Pillsbury Crescent Roll Dough from the refrigerator aisle, but any brand will do. If you can’t find crescent dough that comes in sheets, use regular refrigerated crescent rolls and pinch the seams together.
  • Candy Eyes – To make your mummies and dip come to life. Many supermarkets and craft stores carry some variation of edible googly eyes. If you can’t find them where you are, try online, or make eyes with small dots of mustard or ketchup instead.
  • Dip Ingredients – I’ve included recipes for 4 spooky dips that you can make using basic condiments, like ketchup, mustard, mayonnaise, and pickle relish. You’ll need a slice of cheese to cut out into a ghost, plus extra candy eyes.

How to Make Mummy Hot Dogs

These yummy mummies come together in just over 20 minutes. Review the quick and easy steps below, and scroll down to the recipe card for printable instructions.

  • Cut the pastry dough into strips. First, you’ll unroll the crescent dough and use a sharp knife to cut the dough into 1/4″ strips.
  • Wrap the hot dogs. Gather your hot dogs, and starting at one end, wrap a strip of dough randomly around the hot dog. Don’t forget to leave a gap near the top for the eyes! Repeat with the remaining hot dogs until all your mummies are wrapped.
  • Bake. Arrange the wrapped hot dogs on a greased (or parchment-lined) baking sheet. Bake at 375ºF for 10 minutes, or until the dough is golden brown and cooked through.
  • Garnish with googly eyes. Transfer the baked mummies to a plate for serving. Add a small drop of mustard where each eye will go, and then press the candy eyes over the mustard. This helps to “glue” the eyes in place. Serve your mummy hot dogs warm with your choice of dip(s), see below.
Eight mummy hot dogs on a lined baking sheet with candy eyes on one of them

Tips for Success

These tips and tricks will keep your mummy hot dogs from becoming unraveled:

  • Add the eyes after baking. Don’t be tempted to add the candy eyes before you bake your mummy hot dogs. The candy will melt in the oven.
  • Cut your dough into thin strips. Keep in mind that crescent roll dough expands as it bakes, so make sure that your strips are thin enough to account for that expansion. I don’t recommend cutting strips more than 1/4″ thick.
  • Bake until the dough is cooked. Your mummy hot dogs are done baking when the crescent roll dough is golden brown. The exact cooking time might vary a little from oven to oven.
  • Use mustard to “glue” on the eyes. Without something to adhere the candy eyes to the hot dogs, they’ll slide right off. Use small dollops of ketchup, mustard, or mayonnaise to help them stick.

Easy Variations

Change up your mummy hot dogs with some easy variations:

  • Cheesy. Try rolling up a piece of cheese under the crescent dough for some added flavor. It gets all melty and delicious!
  • Use cocktail hot dogs. For a bite-sized version, make mini mummy hot dogs using cocktail hot dogs or lil’ smokies, or by cutting the larger hot dogs in half.
  • Bloody mummies. Drizzle the mummy hot dogs with ketchup or smear it gently over the dough. This one might be a bit much for smaller kids!
Mummy hot dogs lined up on a white serving platter.

What to Serve With Mummy Hot Dogs

Now that your mummy hot dogs are baked and ready, it’s time to whip up some ghoulish dips to serve alongside them. Check out 4 easy Halloween dip ideas below. You’ll find printable directions in the recipe card.

Spiderweb Dip

Fill a small bowl with ketchup and squeeze three rings of mustard around the bowl, with a large dot of mustard in the middle, like a bullseye. Using a toothpick, start in the center dot and drag the tip of the toothpick outward towards the edge of the bowl. Repeat, creating a web pattern.

Monster Puddle Dip

Start by drizzling ketchup around the outside of a bowl, and fill the middle with green pickle relish. Gently press candy eyes into the relish to create your monster “puddle”.

Bloodshot Eye Dip

Fill a bowl with mayonnaise, and use a spoon to make a small hole in the center. Fill the hole with ketchup, and then, using a toothpick, drag the ketchup outwards in squiggly lines to create a veiny effect. Add a circle of mustard in the middle to finish off the eye.

Ghost Dip

Fill a bowl with ketchup. Using a ghost cookie cutter, cut out ghost shapes from a thin slice of cheese. Place the cheese ghosts into the bowl of ketchup. Boo!

Serve these mummy hot dogs at your next Halloween party with more fun treats like monster munch and Halloween dirt cups.

A bowl of spiderweb dip, a bowl of bloodshot eye dip, a bowl of ghost dip and a bowl of monster puddle dip on a countertop

Can I Make This Appetizer in Advance?

Absolutely! Prepare and wrap the hot dogs in crescent roll dough up to 1 day ahead. Cover and refrigerate your mummies until you’re ready to bake them. The next day, bake and finish off the mummy hog dogs as directed.

How to Store and Reheat Leftovers

  • Refrigerate. Store leftover mummy hot dogs in an airtight container in the fridge for up to 2 days.
  • Reheat. Reheat in a 375°F oven for about 5 minutes to keep the dough from getting soggy.

Can I Freeze These?

Yes, these mummy hot dogs can be frozen before they’re baked. Flash-freeze the wrapped hot dogs on a baking sheet. Once solid, transfer the mummies to a freezer-safe container or storage bag and freeze them for up to 2 months. Bake the mummy hot dogs straight from frozen (do not thaw them first!). You can follow the baking directions in the recipe, but you’ll need to double the baking time.

More Halloween Treats to Try

Homemade mummy hot dogs lined up on a white serving platter beside a bowl of ghost dip

Mummy Hot Dogs

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8


These spooky mummy hot dogs are easy to make with flaky crescent roll dough wrapped around smoky hot dogs. Serve this easy Halloween appetizer with your choice of 4 festive dips!


  • 1 package (8 count) of hotdogs (use your favorite brand)
  • 1 can (8ounces) refrigerated crescent roll sheets (or 1 can 8-count crescent rolls)
  • Candy eyes

For the Spooky Dips (optional)

  • Mustard
  • Ketchup
  • Mayonnaise
  • Pickle relish
  • 1 slice of cheese


For the Mummy Hot Dogs

  1. Preheat the oven to 375°F and spray a cookie sheet with nonstick cooking spray or a line with a piece of parchment paper.
  2. Unroll the crescent dough on a large cutting mat. Cut the dough into ¼-inch stripes on the long side of the dough.
  3. To wrap the hot dogs, start at one end, wrap a strip of dough randomly around the hot dog. Leave a gap near the top for the eyes.
  4. Place the crescent wrapped hot dogs on the pan. Bake for 10 minutes and check if the dough has cooked. Add an additional minute or two as needed until the dough is baked through.
  5. Remove the mummies from the cookie sheet and place on a serving plate.
  6. Put a dot of mustard for each eye, then place a candy eye on the mustard. This will help “glue” the eyes on. Serve warm with your choice of dips.

For the Spiderweb Dip

  1. Fill a small bowl with ketchup.
  2. Make three mustard circles around the bowl, each one smaller than the last, spacing evenly. Add a large dot of mustard in the middle.
  3. Using a toothpick, start from the middle and pull straight out past the last circle. Repeat 5-7 times around the circle

For the Monster Puddle Dip

  1. Drip ketchup around the outer edge of a small bowl in a circular manner.
  2. Fill the inside of the bowl with green relish.
  3. Place candy eyes on top.

For the Bloodshot Eye Dip

  1. Spoon mayonnaise into a bowl and use a spoon to create a hole in the middle.
  2. Fill the hole with ketchup.
  3. Using a toothpick, starting in the ketchup pull outwards in a squiggle line, dragging some ketchup out to create a bloodshot effect.
  4. Add a little circle of mustard to finish the eye.

For the Ghost Dip

  1. Use a mini ghost cookie cutter or a sharp knife to cut out a ghost shape from the cheese.
  2. Place in a bowl of ketchup.
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American

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