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Best Easy Mummy Hot Dogs Recipe with Spooky Mustard Eyes

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These mummy hot dogs are a fun and easy Halloween appetizer made with hot dogs wrapped in crescent roll dough, baked until golden, and finished with spooky mustard eyes. Ready in under 25 minutes, they’re a crowd-pleasing treat for parties and movie nights.

Ingredients

Scale
  • 8 hot dogs (beef recommended)
  • 1 can (8 oz) refrigerated crescent roll dough (Pillsbury recommended)
  • 1 large egg (room temperature)
  • 1 tablespoon water
  • Yellow mustard (for eyes)
  • Toothpick or small piping tip (for dotting eyes)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Open the crescent roll dough and separate into 8 triangles. Cut each triangle lengthwise into 3 thin strips (24 strips total). If dough is too soft, refrigerate for 5 minutes.
  3. Wrap each hot dog with 3 strips of dough, starting at one end and overlapping slightly. Leave a 1/2-inch gap at the top for the face. Do not wrap too tightly.
  4. Place wrapped hot dogs on the prepared baking sheet, spacing them about 2 inches apart.
  5. In a small bowl, whisk together the egg and water. Brush a thin layer of egg wash over each mummy.
  6. Bake for 12-15 minutes, until the dough is golden brown and puffed, and hot dogs are heated through.
  7. Let cool on the baking sheet for 2 minutes. Dip a toothpick in yellow mustard and dot two small eyes onto each mummy’s exposed face area.
  8. Serve immediately while warm. Can be kept warm in a 200°F oven for up to 30 minutes.

Notes

For best results, use Pillsbury crescent rolls and beef hot dogs. Work with cold dough to prevent tearing. Don’t over-brush egg wash to avoid sogginess. Add mustard eyes after slight cooling to prevent running. Can be assembled up to 24 hours ahead and refrigerated; add 2-3 minutes to baking time if cold.

Nutrition

Keywords: mummy hot dogs, Halloween appetizer, crescent roll hot dogs, spooky snacks, easy party food

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