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Mummy dogs are a Halloween tradition at our house. Hot dogs get wrapped in strips of crescent roll dough like little mummies, baked until golden, and finished with mustard or candy eyes. They take about 25 minutes, kids love helping wrap them, and they’re the perfect quick dinner before trick-or-treating.
Tips
- Leave a gap for the face. Wrap the strips at an angle and leave a little space near the top for the eyes.
- Use a pizza cutter to cut the dough strips quickly.
- Seamless dough sheets are easiest, but regular crescent dough works; just press the seams together.
- Try mini versions with cocktail sausages for parties.
Easy Mummy Dogs
Ingredients
Method
- Preheat the oven to 375°F and line a baking sheet with parchment.
- Unroll the dough and press the seams together. Cut into thin strips with a pizza cutter.
- Wrap 3 or 4 strips around each hot dog, crisscrossing like bandages and leaving a small gap near one end for the face.
- Bake 13 to 15 minutes, until golden brown.
- Cool a few minutes, then add mustard dots or candy eyes.
Notes
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FAQ
Can I make them ahead?
Wrap them up to 2 hours ahead and refrigerate, then bake right before serving.
What can I use for eyes?
Dots of mustard or ketchup, or candy eyes pressed on with a dab of mustard.
Can I use turkey dogs?
Yes, any hot dog works.
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