Wrap up deliciously spooky fun with these adorable snacks that are so easy to make, your little ghouls can help!
Need a spooky snack that’s not sweet? Looking for alternatives to candy for your Halloween spread? Want your little ghouls to help craft a fun treat for their classmates? This mummy dogs recipe wraps up wickedly fast and tastes eerily delicious!
It’s so easy to make that your little monsters will be dying to help—and you’ll be done in half an hour flat, so they won’t have the chance to pull a disappearing act.
Add these cute little corpses to your party spread for frighteningly fitting finger food. You could pair them with red-hued dips for bloodcurdling believability. Or leave them plain for minimal monstrosity. Kids of all ages will be hypnotized by the devilish yumminess of these scrumptious relics. And you’ll be haunted by your heavenly success at creating a creepy, crafty dish.
Modifying your mummies
Classic beef hot dogs provide the familiar snap and flavor most people expect. But you can easily substitute turkey or chicken sausages for a lighter option, or go with plant-based or vegetarian hot dogs for a meatless twist. Mini cocktail sausages or “lil’ smokies” make adorable bite-sized mummies that are especially crowd-pleasing for parties and kid-friendly gatherings. If your dogs are standard-sized—four to six inches long—you shouldn’t need to adjust the oven temp or baking time of this recipe.
For mini hot dogs or cocktail sausages, reduce the baking time to 10–12 minutes, keeping a close eye on them to prevent overbrowning. If you’re using thicker gourmet sausages like bratwurst, increase the baking time slightly—aim for 15–18 minutes—and cover loosely with foil toward the end if the dough is browning too fast before the sausage heats through.
How do I store leftovers?
Let your mummy dogs cool completely before storing, but don’t leave them at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze your mummies for up to 2 months in freezer-safe containers or bags with as much air removed as possible—but note that the dough may become softer or mushy. Reheat in a 350°F oven or air fryer until heated through.
Serving suggestions
Serve mummy dogs alongside other ghoulish delights. They’ll perfectly complement these Spooky Witch Finger Cookies, adorable Halloween Cookies, and a fun Candy Corn Halloween Parfait. Level up your eerie festivities for parents and kids alike with a choice of Caramel Apple or Cinnamon Sugar Pumpkin Seeds.
Mummy Dogs Recipe | Baked Bree
Ingredients
- 1/2 package refrigerated crescent roll dough or the full package for thicker strips and fuller coverage
- 8 hot dogs
- Mayonnaise for the eyes
- Whole peppercorns or ketchup and mustard, for the eyes
Instructions
- Heat the oven to 375°F. Prepare a baking sheet with a light coating of nonstick cooking spray or a lining of parchment paper.
- Unroll the crescent dough. If it's perforated, press the seams together to form a solid sheet. With a sharp knife or pizza cutter, cut the dough into long, thin strips, about 1/4 inch wide.
- Pat the hot dogs dry with paper towels. Wrap each hot dog with 1 or 2 strips of crescent dough, leaving a small gap near one end for the “face,” and gently pressing to seal the ends. Slightly overlap or crisscross the strips to create a “bandage” look.
- Arrange the wrapped hot dogs seam-side down on the prepared baking sheet, spacing them 1-2 inches apart.
- Bake for 12–15 minutes, or until the dough is golden brown and puffed and the hot dogs are heated through.
- Remove from oven and cool for a few minutes on the baking sheet. Using a toothpick or a bottle with a small nozzle, dot two small spots of mayonnaise in the uncovered “face” space. Gently press a peppercorn into each to create “eyes.” Alternatively, use drops of mustard or ketchup for the eyes.
- Serve warm with your favorite dipping sauces.
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