Mummy Dogs make the most adorable finger food for Halloween! Easy to make by wrapping hot dogs in crescent dough, this kid-friendly recipe is so much fun!
Preheat the oven to 375°F. Line a sheet tray with parchment paper, set aside.
Pat the hot dogs dry with paper towels, set aside.
Roll out the crescent dough and cut it into ¼ inch strips.
Wrap the hot dogs with the strips of the dough, gently stretching it as you wrap. Make sure to leave some room for the eyes. I like to make it so you can see some of the hot dog poking out, but you can make them as covered up as you want. Try to make it so the seams of the dough are on the underside of the hot dog.
Place the hot dogs, seam side down onto the sheet trays. Bake for 11-13 minutes until golden brown and the hot dogs are warmed through.
Let the mummies cool on the tray for 5 minutes. Put a little dab of the ketchup on the back of a googly eye and place it onto the hot dog so it will stick. Repeat with all the eyes and mummies. Serve immediately with your favorite dipping sauces.
Notes
Storage :
To Store: Store your Mummy Dogs in an air tight container in the fridge for up to three days.
To Freeze: You can freeze your Mummy Dogs, wrapped in a freezer safe bag or container, for up to 3 months.
To Reheat: Reheat your Mummy Dogs in the oven until just warmed through. They will get soggy if microwaved.
Tips:
Add the candy eyes after the mummies have been baked. Otherwise they will melt in the oven.
If you do not have edible candy eyes, you can make dots of mustard or ketchup instead.
Make sure to stretch the crescent roll dough as you wrap up the mummy dogs so they look like bandages.
I like to wrap the mummies so that some of the hot dog is poking out, but you can make them as covered up as you want.