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Halloween Mummy Hot Dogs

Halloween mummy hot dogs made with flaky crescent dough strips wrapped around hot dogs, baked until set and golden. Finish with candy-eye faces and a quick mustard dab for a fun classroom-ready look.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 1 servings
Course: Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Crescent dough
  • 1 can (refrigerated) refrigerated crescent dough Keep refrigerated until use.
Hot dogs
  • 8 hot dogs
Mummy glaze
  • 1 egg Beaten egg helps the dough adhere.
Eyes
  • 16 candy eyeballs Use for the face after baking.
Dipping sauce
  • 1 mustard For dipping and as an adhesive dab for the eyes.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and line a baking sheet with parchment if you want easier cleanup.
  2. Cut the refrigerated crescent dough into thin strips so you get a mummy wrap texture.
  3. Wrap each hot dog with the dough strips, leaving a small gap at the top for the face.
Bake
  1. Brush the wrapped hot dogs with beaten egg to help the strips stay in place.
  2. Bake at 375°F for 12 minutes, until the dough looks lightly golden and set.
Add the eyes
  1. Place the candy eyeballs on the face area using a small dab of mustard to make them stick.

Notes

Press the dough lightly so the wrap stays put without tearing. Refrigerate leftover hot dogs in an airtight container up to 3 days and reheat in the oven at 325°F until warmed through. Freezing is not recommended because the crescent dough texture softens. For a gluten-free swap, use gluten-free crescent-style dough strips if available.