Easy Halloween Mummy Dogs (Crescent Roll Party Recipe)
Easy Halloween recipes the whole family will love! Spooky Mummy Dogs, monster treats & party snacks all beginner-friendly & ready in under 30 minutes.
Equipment
- 2 large baking sheets
- Parchment Paper
- Sharp knife or pizza cutter
- Pastry brush
- Small mixing bowl
- Wire Cooling Rack
- Cutting board
Ingredients
Mummy Hot Dogs:
- 12 beef or pork hot dogs full size
- 2 cans 8 oz each refrigerated crescent roll dough
- 1 large egg
- 1 tbsp water
- 24 candy eyeballs
- 1 tsp yellow mustard for eyeball adhesive
- Non-stick cooking spray or parchment paper
- Pinch of coarse salt optional
Swamp Dipping Sauce (Optional):
- 1 ripe avocado
- ¼ cup sour cream
- 2 tbsp dry ranch seasoning mix
- 1 tsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Preparation: 1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. 2.Pat hot dogs completely dry with paper towels. Set aside. 3.Let crescent dough rest at room temperature for 5 minutes.
- Wrapping the Mummies: 4. Unroll crescent dough and cut into ¼-inch wide strips using a sharp knife. 5. Starting at one end of each hot dog, wrap dough strips around in overlapping diagonal layers. 6. Leave a ½-inch gap near one end for the mummy "face." 7. Place wrapped mummies seam-side down on prepared baking sheets, 1 inch apart.
- Egg Wash & Baking: 8. Whisk egg and water together. Brush over all exposed dough surfaces. 9. Sprinkle lightly with coarse salt if desired. 10. Bake 12–15 minutes until dough is puffed and deep golden brown. 11. Cool on pan for 3–5 minutes.
- Finishing: 12. Apply a dot of mustard to the back of each candy eyeball. 13. Press 2 eyes into the face gap of each mummy. 14. Arrange on a Halloween platter and serve with dipping sauces.
- Swamp Dip: 15. Mash avocado, mix in sour cream, ranch seasoning, and lemon juice. Season to taste.
Notes
- Make Ahead: Assemble (do not bake) up to 4 hours ahead. Refrigerate covered. Egg wash and bake fresh before serving.
- Freezing: Bake, cool completely, freeze in single layer, then bag. Reheat from frozen at 350°F for 18–22 min.
- Storage: Leftovers keep refrigerated for 3 days. Reheat in oven at 350°F for 8–10 min. Do NOT microwave.
- Mini Version: Use cocktail sausages for bite-sized mummies. Bake 10–12 min.
- Puff Pastry Option: Substitute puff pastry strips. Bake at 400°F for 15–18 min.
- Vegetarian: Use veggie hot dogs. Works exactly the same!
- If candy eyeballs unavailable: Use 2 dots of black food gel per mummy with a toothpick.