These Mummy Dogs are SO EASY and fun childhood favorite for a Halloween party and kids' lunches all October long! Refrigerated crescent roll dough comes in clutch for the cute little guys that take less than 15 minutes to make!
If you are planning a Halloween party and looking for more savory options, be sure to also check out our Mummy Jalapeno Poppers and Black Spider Bread Bowl!
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If you never had mummy dogs during October when you were growing up did you even have a childhood? I'm totally kidding, but seriously these are such a fun way to have a Halloween-themed meal or snack that everybody loves!
I mean, we say we make these "for the kids" but truth be told my husband and I both love them just as much. They are just full-size versions of pigs-in-a-blanket!
Why this Recipe Works
- It uses premade dough!
- Kids love to help wrap up the "mummies".
- They can be prepped a day ahead and then baked whenever you are ready.
- Hot dogs: You can use any hot dogs you like! All-beef dogs, turkey dogs, polish dogs - they all work with this recipe. I like the Costco ones best.
- Crescent roll dough: Look for the crescent dough sheets and get that if you can find it. It doesn't have the seams for the crescent roll dough, which makes it easier to work with.
- Eyeball sprinkles: These are totally optional and you can make these with just dots of mustard or ketchup for eyes, but the eyeball sprinkles really are pretty fun. I pick them off but my kids like them!
How to Make Mummy Dogs
Roll out your crescent roll dough and press the seams together unless you have the dough sheets, in which case you are already ahead of the game!
Use a pizza cutter or sharp knife to slice the dough into a bunch of thin strips. These were each maybe ¼" wide.
Wrap the strips around each hotdog, adding more strips as needed and leaving gaps between them in places for a more irregular, mummy effect. Also, leave a space open toward the top of each hot dog for a mummy "face".
Transfer the wrapped hot dogs onto a baking sheet lined with parchment paper, then bake for 10-12 minutes until golden brown.
Transfer to a serving plate and decorate with dots of mustard for eyes. If using eyeball sprinkles, stick them onto the mustard to finish.
Fill a small bowl with ketchup then squeeze a spiral of mustard around the top. Use a toothpick or skewer to drag lines from the center of the bowl to the edges to create the spiderweb effect.
Leftover mummy dogs will keep in the fridge for 3-4 days and can be warmed up in the microwave or oven before serving.
Sure! You could wrap the little mummy dogs up in pizza dough or thawed rhodes rolls dough if you prefer.
Yes! To make these in the air fryer, just preheat to 375 degrees F, then bake for 5-6 minutes until the hot dogs are hot and the roll dough is golden brown.
- For a more adult flavor profile, you could brush the top of each mummy dog with melted butter and sprinkle with chopped fresh rosemary and garlic.
- You can make mini versions of these mummies (little baby mummies!) by using lil' smokies.
- Serve them with a bowl of ketchup and use mustard to create a spiderweb effect for added creepiness!
More Halloween Recipes
- Halloween Panna Cotta Eyeballs
- Halloween Sugar Cookies
- Halloween Chocolate Cherry Hand Pies
- Halloween Chex Mix Muddy Buddies
Halloween Panna Cotta Eyeballs
Mummy Chicken Pot Pies
Black Spider Bread Bowl
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
- 1 crescent roll dough sheet
- 8 hot dogs
- 16 eyeball sprinkles
- Ketchup & mustard for serving
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Open the tube of crescent roll dough and roll it out flat. If using precut crescent roll dough, squish the seams together. Use a pizza cutter to slice the dough into long, narrow strips.
- Wind the strips of dough around each hot dogs, leaving a gap an inch down from the top for a "face". It's okay if the strips of dough overlap or look irregular because it adds to the charm of the mummies. Place them on the prepared baking sheet.
- Bake for 10-12 minutes until the crescent roll dough is golden brown.
- Serve with a small bowl of ketchup with a mustard spiral squeezed on top. Use a toothpick to draw lines through the mustard to create a spiderweb effect.
- Storage: Keep leftovers in the fridge for 3-4 days and reheat in the microwave or oven.
- Freezing: These can be frozen for 2-3 months.
- Pizza dough or thawed frozen bread dough can be used instead of crescent roll dough if you prefer.
Reader questions and reviews
Such a fun and easy festive meal! A total mommy win and my boys loved making their own mummies. They baked up perfectly and the spiderweb ketchup/mustard was the cherry on top.
My kids absolutely loved making and eating these! Thanks for the great ideas!
I made the mummy dogs for the October challenge and they were an absolute hit with the whole family. We will be making these again (even when it’s not Halloween).
This recipe was so much fun to make with my 4 year old! The eyes aren't necessary but was definitely something we giggled over while adding them! Thanks for sharing!