If you’re looking for a fun and super easy snack that’s just as cute as it is tasty, you’ve got to try my Mummy Dogs Recipe. This little treat makes party food way more exciting, and trust me, it’s a total crowd-pleaser. Wrapped in flaky crescent dough like spooky bandages, these mummies peek out just enough to make your kids (and adults!) smile. Stick with me, and I’ll share everything you need to know to get this just right.
Why You’ll Love This Recipe
- Super Simple: Using just two ingredients, you can whip these up in under 30 minutes.
- Kid-Friendly Fun: My family goes crazy for these, especially around Halloween or movie nights.
- Customizable Bandages: The dough strips let you get creative, making each mummy uniquely spooky.
- Perfect Snack or Party Food: These are great for quick after-school bites or as festive finger food at gatherings.
Ingredients You’ll Need
To keep things super simple and straightforward, this Mummy Dogs Recipe calls for just a couple of pantry staples that most folks already have on hand. Using crescent roll dough is a game-changer—it bakes up perfectly golden and gives that classic flaky texture that contrasts so nicely with the juicy hot dogs.
- Hot dogs: Choose your favorite type—beef, chicken, meatless—you name it. I usually go with good quality all-beef dogs for that extra flavor.
- Crescent roll dough: I prefer the classic refrigerated dough tubes from the store; they’re already perforated into triangles, which makes stripping and wrapping a breeze.
- Candy eyes (optional): Adding these makes the mummies extra cute, but if you don’t have any, a dot of ketchup or mustard works just fine for eyes too.
Variations
I love how flexible the Mummy Dogs Recipe is. Once you’ve nailed the basic version, feel free to get playful by switching up the fillings or the look. This recipe is perfect for making Halloween-themed parties extra fun or just jazzing up your usual snack time.
- Cheesy Mummy Dogs: Add a small strip of cheese under the dough for an ooey-gooey surprise. My family always insists on this version!
- Spicy Twist: Wrap the hot dogs with a thin slice of jalapeño or sprinkle some chili powder before baking for a little heat.
- Meatless Option: Use meatless or veggie hot dogs—these still wrap up beautifully and everyone loves them.
- Creative Bandages: Try colored doughs or brush on garlic butter before baking for extra flavor and flair.
How to Make Mummy Dogs Recipe
Step 1: Prep the Dough Like a Pro
Start by preheating your oven to 375°F (190°C). When you open the crescent roll package, unroll the dough onto a clean surface. Press along the perforations gently to seal the triangles into one solid sheet—this helps you cut strips without them falling apart later. Then grab a sharp knife or pizza cutter and slice the dough into thin 1/4 inch strips. This size is perfect to simulate mummy bandages and keep the dogs wrapped securely without too much dough.
Step 2: Wrap Your Hot Dogs in Bandages
This is the fun part! Take each hot dog and gently stretch each dough strip before wrapping it around. Overlapping and criss-crossing the strips gives that authentic mummy look with little “eyes” peeking through the gaps. You don’t want to cover the hot dog completely because part of the fun is the “bandaged” effect—plus it helps the dough bake evenly. Take your time and play with it; the rustic look is charming.
Step 3: Bake to Golden Perfection
Place the wrapped mummies on a nonstick or parchment-lined baking sheet, spacing them evenly. Bake for about 10-12 minutes, keeping an eye out for that gorgeous golden-brown color on the dough. This baking time is just right to ensure the hot dogs are heated through and the dough is flaky without drying out. Make sure not to overbake, or the bandages could get too crispy and hard.
Step 4: Add Eyes and Serve
Once out of the oven, let the mummy dogs cool just a tad—they’re best enjoyed warm but not scorching hot. If you have candy eyes, dab a small dot of ketchup or mustard on the backs and stick on two eyes per mummy. No candy eyes? No worries. Just use tiny dots of ketchup or mustard as eyes. This little detail really brings these mummies to life and makes them irresistible!
Pro Tips for Making Mummy Dogs Recipe
- Seal Your Dough: Press the perforations well to prevent dough strips from tearing apart while wrapping or baking.
- Stretch, Don’t Tear: Gently stretching strips helps them wrap around better; avoid ripping which can cause holes.
- Even Spacing: Place mummies evenly on the pan so they bake uniformly, no soggy or burnt spots.
- Watch the Bake Time: Keep an eye at the 10-minute mark to get the dough golden but not too crisp or burnt.
How to Serve Mummy Dogs Recipe
Garnishes
I personally love using candy eyes for the full “mummy” effect, but ketchup and mustard eyes work just fine if you want to keep it simple. You can also add tiny sprigs of fresh herbs nearby for a splash of color or some spicy mustard on the side for dipping. These little touches make the presentation fun, especially for kids.
Side Dishes
Some of my favorite sides to pair with mummy dogs are crunchy carrot sticks, a fresh garden salad, or crispy oven fries. For a cozy night in, pair with warm tomato soup for dipping—my kids adore this combo! It’s like turning an ordinary meal into a festive, comforting experience.
Creative Ways to Present
For Halloween parties, I’ve placed these mummy dogs standing upright in a loaf pan to look like a field of little mummies. Another fun idea is to arrange them on a platter with “creepy” green slime dip made from guacamole or spinach dip. And placing mummy dogs on mini plates with little “tombstone” picks makes for a playful presentation everyone remembers.
Make Ahead and Storage
Storing Leftovers
Leftover mummy dogs store wonderfully in an airtight container in the fridge for up to 3 days. I like to layer parchment paper between them to keep the dough from sticking together. When you’re ready to eat, just reheat gently to recapture that flaky texture without drying out the hot dog.
Freezing
I’ve successfully frozen unbaked wrapped mummy dogs on a baking sheet for a couple of hours until solid, then transferred them to a freezer-safe bag. When you want to bake, just pop them in the oven (adding a few extra minutes) straight from frozen. It’s perfect for prepping ahead for parties or busy weeknights!
Reheating
To reheat, I prefer using a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes. This method keeps the dough crispy and fresh instead of soggy like the microwave tends to do. If you’re in a rush, a quick 30-second zap in the microwave works, but it’s not quite as good texture-wise.
FAQs
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Can I use homemade dough instead of crescent rolls?
Absolutely! Homemade puff pastry or biscuit dough can work well, just make sure it’s rolled thin enough to create those delicate “bandages.” The crescent roll dough is just convenient and reliably flaky, but feel free to experiment.
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How do I keep the dough strips from drying out while wrapping?
Keep the dough covered with a damp towel if you’re not using it immediately. This will prevent it from drying too quickly and becoming brittle during wrapping.
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Can I make these gluten-free?
Yes, you can use gluten-free crescent dough if available, or try making strips from gluten-free puff pastry. The texture might vary slightly but still tasty enough for a fun treat!
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What’s the best way to get the candy eyes to stick?
A tiny dab of sticky ketchup or mustard works wonderfully as edible “glue.” Apply a dot to the back of each eye and gently press onto the warm mummy dogs—hold for a second to stick.
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Can I make smaller or bite-sized mummy dogs?
Yes! Cut your hot dogs into halves or thirds and wrap with the dough as usual for fun appetizer-sized bites. Just adjust the baking time to be slightly shorter and keep a close eye so they don’t overbake.
Final Thoughts
This Mummy Dogs Recipe is one of those simple yet charming snacks that never fails to bring smiles around my kitchen table. I remember the first time I made them for a Halloween party—everyone loved the playful look and easy, delicious taste. Whether it’s for a kid’s lunchbox, a quick snack, or a party platter, these mummies add that little extra bit of fun food magic. Give them a try—you’ll be so glad you did!
Print
Mummy Dogs Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 mummy dogs
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Mummy Dogs are a fun and spooky twist on classic hot dogs wrapped in crescent roll dough to resemble mummies. Perfect for Halloween parties or kid-friendly gatherings, these easy-to-make snacks feature hot dogs wrapped in slightly overlapping dough strips, baked to golden perfection, and finished with cute candy eyes for a playful touch.
Ingredients
Hot Dogs
- 6 hot dogs
Dough
- 1 package crescent roll dough
Decoration
- Candy eyes (12 pieces, 2 per hot dog)
- Ketchup or mustard (for attaching eyes and optional eye dots)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it’s ready for baking the mummy dogs.
- Prepare Dough: Open the crescent roll dough package and unroll the dough sheet. Press on the perforations firmly to seal them together into one continuous sheet.
- Cut Dough Strips: Using a knife or pizza cutter, slice the dough into 1/4 inch wide strips for wrapping the hot dogs.
- Wrap Hot Dogs: Take each hot dog and stretch the dough strips slightly before wrapping them around the hot dog in overlapping, criss-cross patterns. Leave spaces uncovered to create a mummy-like appearance with the hot dog peeking through the “bandages.”
- Arrange on Baking Sheet: Place all the wrapped hot dogs on a baking sheet lined with parchment paper or a non-stick surface to prevent sticking.
- Bake: Bake the wrapped hot dogs in the preheated oven for 10-12 minutes until the dough is golden brown and the hot dogs are heated through.
- Add Candy Eyes: Remove the mummy dogs from the oven and quickly place two candy eyes on each. Use small dots of ketchup or mustard on the back of the candy eyes to make them stick securely.
Notes
- If candy eyes are unavailable, create eyes by placing two small dots of ketchup or mustard directly onto the wrapped hot dogs where the eyes should be.
- For extra crispness, you can lightly brush the wrapped dough with melted butter before baking.
- Serve immediately for the best texture and taste, as the dough can soften over time.
- Customize with your favorite hot dog toppings or dip sauces alongside.
Nutrition
- Serving Size: 1 mummy dog
- Calories: 210
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 25 mg
