Spider Hot Dogs
These easy Spider Hot Dogs are made with just three simple ingredients for a fun and kid-friendly Halloween dinner, snack, or party food. Crescent dough-wrapped hot dogs turn into adorable little spiders in just 25 minutes!
Servings 24 spider hot dogs
Ingredients
- 6 hot dogs
- 1 8-ounce can refrigerated crescent roll dough
- 24 candy eyes
- Ketchup and mustard for serving, optional
Instructions
- Preheat the oven. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Cut the hot dogs. Cut each hot dog in half, then in half lengthwise to create 24 pieces. Working with one piece at a time, carefully cut the exposed ends lengthwise into thin strips to create the spider legs, leaving about 1/3 of the hot dog intact.
- Prepare the crescent dough. Unroll the crescent roll dough and cut it into thin strips.
- Wrap the spiders. Wrap a strip of crescent dough around the uncut portion of each hot dog to create the spider's body, leaving the cut legs exposed.
- Bake. Arrange the spider hot dogs on the prepared baking sheet. Bake for 12–15 minutes, or until the crescent dough is puffed and golden brown and the hot dog legs begin to curl.
- Add the eyes. Allow the spider hot dogs to cool for a few minutes, then add two candy eyes to each spider.
- Serve. Serve warm with ketchup, mustard, or your favorite dipping sauce.
Video
Notes
Cut the hot dog legs fairly thin so they curl and spread while baking.
Be careful not to cut completely through the hot dog when creating the legs.
Add the candy eyes after baking so they don't melt in the oven.
For cheesy spider hot dogs, tuck a small piece of cheddar or American cheese underneath the crescent dough before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Be careful not to cut completely through the hot dog when creating the legs.
Add the candy eyes after baking so they don't melt in the oven.
For cheesy spider hot dogs, tuck a small piece of cheddar or American cheese underneath the crescent dough before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.