These cute crescent-wrapped mummy hotdogs are the hit of every Halloween party. They take just minutes, bake up golden and crisp, and are perfect for little helpers in the kitchen. I have made countless batches for class parties and neighborhood trick-or-treat gatherings, and they always disappear first.
| Yield | 8 mummy hotdogs |
| Prep Time | 10 minutes |
| Cook Time | 12 to 15 minutes |
| Total Time | 25 minutes |
Why You’ll Love This Easy Halloween Mummy Hotdog Recipe
- Fast and foolproof with kid-friendly steps.
- Crispy-on-the-outside, tender-in-the-middle crescent wrap.
- Budget-friendly party appetizer that scales easily.
- Customizable with cheese, spices, or veggie dogs.
- Adorable presentation that doubles as spooky decor.
Easy Halloween Mummy Hotdog Recipe Ingredients & Substitutions
- 8 hot dogs or sausages: use beef, turkey, chicken, or plant-based.
- 1 tube refrigerated crescent roll dough or crescent dough sheet, 8 oz: puff pastry works too, cut into thin strips.
- 4 slices cheddar or American cheese, cut into thin strips (optional): dairy-free slices or string cheese work.
- 1 large egg + 1 teaspoon water for egg wash (optional): brush with milk or oil if egg-free.
- Candy eyes, 16 to 24 pieces: or dot mustard, mayo, or sour cream for eyes.
- Seasoning optional: everything bagel seasoning, sesame seeds, or a pinch of garlic powder.
- To serve: ketchup, mustard, barbecue sauce, or spicy mayo.
Substitutions: Use gluten-free crescent dough if needed. For vegetarian or vegan, pick plant-based dogs and use vegan dough and cheese. If using puff pastry, keep strips chilled so they cut cleanly.
Step-by-Step Instructions to Make Easy Halloween Mummy Hotdog Recipe
Step 1: Preheat and Prepare
Preheat oven to 375°F. Line a sheet pan with parchment for easy cleanup. If air frying, preheat the air fryer to 330°F.
Step 2: Pat Dry and Add Cheese
Blot hot dogs dry with a paper towel so the dough adheres. If using cheese, make a shallow slit lengthwise and tuck in thin cheese strips.
Step 3: Cut the Dough Into Bandages
Unroll crescent dough. If using triangles, pinch seams together to form a sheet. Use a pizza cutter to slice 1/4-inch wide strips. Keep dough chilled so it is easy to handle.
Step 4: Wrap the Mummies
Wrap 2 to 3 strips around each hot dog, crisscrossing to resemble bandages and leaving a small gap near the top for the face. Do not wrap too tightly so steam can escape.
Step 5: Brush and Season
Lightly brush with egg wash for shine. Sprinkle with a pinch of seasoning if you like. Place on the prepared pan with space between each.
Step 6: Bake Until Golden
Bake 12 to 15 minutes until the dough is puffed and deep golden. Rotate the pan halfway for even color.
Step 7: Add the Eyes
Cool 2 minutes, then add candy eyes with a dab of ketchup or mustard as glue. If you prefer, dot mustard for instant eyes.
Step 8: Air Fryer Method
Air fry wrapped hot dogs at 330°F for 7 to 9 minutes until golden, checking at 6 minutes. Add eyes after a brief cool.
Tips for Success
- Dry the hot dogs so the dough sticks and bakes crisp.
- Chill the dough if it gets warm. Cold dough cuts and wraps neatly.
- Thin, uneven strips look more mummy-like than perfect bands.
- Leave a gap for the face so you have room to add eyes.
- Use parchment to prevent sticking and promote even browning.
- For extra crunch, bake on a preheated sheet pan.
Variations of Easy Halloween Mummy Hotdog Recipe
- Cheesy Mummies: wrap with a ribbon of cheddar or pepper jack.
- Spooky Jalapeño: tuck in a thin jalapeño slice before wrapping.
- Everything Bagel Mummies: sprinkle everything seasoning after egg wash.
- Mini Mummy Bites: use cocktail franks and shorter strips, bake 9 to 11 minutes.
- Vegan Mummies: plant-based dogs, vegan puff pastry, and dairy-free eyes.
Serving Suggestions: What to Pair with Easy Halloween Mummy Hotdog Recipe
- Classic dips: ketchup, mustard, honey mustard, barbecue sauce.
- Spooky sauce board: green guacamole, orange buffalo sauce, white ranch.
- Sides: oven fries, mac and cheese, or a crisp apple slaw.
- Drinks: sparkling apple cider or a pitcher of berry punch.
Storage & Reheating Instructions
- Refrigerate leftovers in an airtight container up to 3 days.
- Reheat in a 350°F oven for 6 to 8 minutes or in an air fryer at 320°F for 4 to 5 minutes until crisp.
- Freeze baked mummies up to 2 months. Reheat from frozen at 350°F for 12 to 15 minutes.
- Make-ahead option: wrap the hot dogs and refrigerate unbaked up to 24 hours, then bake fresh.
Memories Made Around the Table
One Halloween, we set up a topping bar and let the kids place the eyes themselves. The giggles were nonstop, and not a single mummy made it to the end of the party.
FAQs
Can I make these ahead? Yes. Wrap and refrigerate up to 24 hours, then bake just before serving. Baked mummies also reheat well at 350°F.
Do I need candy eyes? No. A tiny dot of mustard, mayo, or sour cream makes perfect eyes that will not melt.
Can I use puff pastry? Absolutely. Cut chilled pastry into thin strips and bake at 400°F for 12 to 14 minutes, watching closely.
How do I keep the dough from slipping? Pat hot dogs dry and do not stretch dough too thin. A light egg wash helps it set.
Can I double the recipe for a party? Yes. Use two pans and bake on the upper and middle racks, rotating halfway.
Final Thoughts
If you are looking for a cute, crowd-pleasing Halloween bite, this Easy Halloween Mummy Hotdog Recipe delivers every time. Minimal prep, maximum smiles, and spooky fun in every bite.
Easy Halloween Mummy Hotdog Recipe
Equipment
- 1 Sheet pan
- 1 Parchment Paper
- 1 Pizza Cutter
- 1 Pastry Brush (optional)
- 1 Air fryer (optional)
Ingredients
Mummy Hotdogs
- 8 hot dogs beef, turkey, chicken, or plant-based
- 8 oz refrigerated crescent roll dough 1 tube; or crescent dough sheet
- 4 slices cheddar or American cheese cut into thin strips (optional)
- 1 large egg beaten with 1 teaspoon water for egg wash (optional)
- 1 tsp water for egg wash (optional)
- 16 candy eyes for decorating; or dot mustard/mayo for eyes
- 1 pinch seasoning of choice everything bagel seasoning, sesame seeds, or garlic powder (optional)
To Serve
- ketchup mustard, barbecue sauce, or spicy mayo, for serving
Instructions
Oven Method
- Preheat oven to 375°F. Line a sheet pan with parchment for easy cleanup.
- Blot hot dogs dry with a paper towel so the dough adheres. If using cheese, make a shallow slit lengthwise and tuck in thin cheese strips.
- Unroll crescent dough. If using triangles, pinch seams to form a sheet. Use a pizza cutter to slice 1/4-inch strips; keep dough chilled for easy handling.
- Wrap 2 to 3 strips around each hot dog, crisscrossing to resemble bandages and leaving a small gap at the top for the face. Do not wrap too tightly.
- Lightly brush with egg wash for shine. Sprinkle with a pinch of seasoning if desired. Arrange on the pan with space between each.
- Bake 12 to 15 minutes until puffed and deep golden, rotating the pan halfway. Cool 2 minutes.
- Add candy eyes with a dab of ketchup or mustard as glue, or dot mustard to make eyes.
Air Fryer Method
- Air fry wrapped hot dogs at 330°F for 7 to 9 minutes until golden, checking at 6 minutes. Cool briefly, then add eyes.