Description
Spooky-cute mummy hotdogs wrapped in buttery crescent dough, baked golden, and finished with candy eyes. Party-perfect, kid-approved, and ready in under 30 minutes.
Ingredients
1 can refrigerated crescent roll dough
8 hotdogs (beef, turkey, chicken, or plant-based)
16–24 edible candy eyes
Ketchup and mustard, for serving
Optional: barbecue sauce, honey mustard, or ranch
Optional: gluten-free crescent dough
Optional: black olives, mini pepperoni, or thin cheese strips
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Unroll crescent dough and cut into thin strips.
3. Wrap dough strips around each hotdog in a crisscross pattern, leaving space for the face.
4. Place wrapped hotdogs on the baking sheet.
5. Bake 12–15 minutes, until dough turns golden and flaky.
6. Cool slightly, press on candy eyes, and serve warm with dips.
Notes
Party prep: Wrap hotdogs earlier in the day and refrigerate; bake just before serving.
Cut even, thin strips for uniform browning. Leave gaps so the hotdog peeks through.
Serve with “bloody” ketchup and “monster” mustard; add olive pupils or cheese fangs.
Store leftovers up to 3 days in an airtight container; reheat at 350°F (175°C) ~10 minutes.
Avoid freezing to prevent soggy dough.
Vegetarian option: Use plant-based hotdogs and check dough for dairy/egg.
Nutrition
- Serving Size: 1 mummy hotdog