Halloween Mummy Dogs
These easy Halloween Mummy Dogs are made with hot dogs wrapped in buttery Pillsbury crescent roll dough and finished with candy eyes for the cutest spooky dinner. They’re quick, kid-friendly, and perfect for Halloween night or a Halloween party!
Servings 8 hot dogs
Ingredients
- 8 hot dogs
- 1 8-ounce can Pillsbury refrigerated crescent roll dough
- 16 candy eyes
- Ketchup and mustard for serving
Instructions
- Preheat the oven. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Prepare the dough. Unroll the crescent roll dough and separate it into rectangles, pressing the perforated seams together. Using a pizza cutter or sharp knife, cut the dough into long, thin strips.
- Wrap the mummy dogs. Pat the hot dogs dry with a paper towel. Wrap several strips of crescent dough around each hot dog, crisscrossing and overlapping the strips to look like mummy bandages. Leave a small opening near the top of each hot dog for the eyes.
- Bake. Arrange the mummy dogs on the prepared baking sheet, leaving space between each one. Bake for 12–15 minutes, or until the crescent dough is puffed and golden brown.
- Add the candy eyes. Let the mummy dogs cool for a few minutes. Place two candy eyes in the exposed area of each hot dog. Use a tiny dab of ketchup or mustard to help the candy eyes stick, if needed.
- Serve. Serve warm with ketchup, mustard, or your favorite dipping sauces.
Notes
- Add the candy eyes after baking so they don't melt in the oven.
- For cheesy mummy dogs, add a thin strip of cheddar or American cheese before wrapping with crescent dough.
- For mini mummy dogs, cut the hot dogs in half before wrapping.
- If you don't have candy eyes, use two small dots of mustard instead.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or air fryer for the best texture.