Halloween Mummy Hot Dogs

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If you’re looking for a spooky-cute appetizer for your Halloween party, these Halloween Mummy Dogs are the perfect bite. They’re golden, buttery crescent roll-wrapped hot dogs with silly little eyeballs that kids and adults can’t resist.

Best of all, they’re easy to make in under 20 minutes with just three ingredients. Whether you cook them in the air fryer or the oven, they’ll be the star of your Halloween snack table.

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These mummy dogs are also a fun kitchen project to make with kids. They’ll love wrapping the hot dogs in dough and adding the eyeballs once baked. Plus, they double as a quick dinner idea for busy October nights when you want something festive without the fuss.

Be sure to also see our Halloween Candy Bark (Easy No Bake Party Treat) and Chocolate Covered Halloween Oreos (Easy Party Recipe).

Ingredients Needed

• Pillsbury crescent rolls – or use the crescent roll sheets if you can’t find the perforated version
• Hot dogs – any variety, from regular to jumbo or even mini cocktail sausages
• Candy eyeballs – Or use mustard/ketchup dots as an alternative

How to Make Mummy Dogs for Halloween

Open the Pillsbury crescent roll tube and separate the dough into triangles. If you’re using crescent sheets, just cut them into strips. Slice each piece into skinny ribbons about 1/4 inch wide.

Take one hot dog and start winding the dough strips around it, crisscrossing as you go. Leave a little space near the top so there’s room for the face. Repeat until all of the hot dogs are wrapped.

Arrange the wrapped hot dogs in the basket so they’re in a single layer with space between each one. Air fry at 350°F for about 5–7 minutes, until the dough is puffed and golden.

Let the mummy dogs cool for a couple of minutes. Place edible eyeballs in the opening you left for the face. If needed, use a tiny dab of ketchup or mustard to help them stick.

Enjoy warm with ketchup, mustard, or spooky dipping sauces.

Oven Instructions

Don’t have an air fryer? You can bake these mummy dogs in the oven instead.

• Preheat the oven to 375°F.
• Place the wrapped hot dogs on a parchment-lined baking sheet.
• Bake for 12–15 minutes, until golden brown.
• Cool slightly, add eyeballs, and serve warm.

Helpful Tips

• Dough options – Crescent roll dough works best, but puff pastry or biscuit dough can also be cut into strips and wrapped.
• Mini versions – Use cocktail sausages for bite-sized mummy dogs, perfect for party trays.
• Eye substitutes – If you can’t find edible eyeballs, just pipe mustard or ketchup dots for eyes.
• Make ahead – Assemble the wrapped hot dogs a few hours ahead of time, refrigerate, then bake or air fry before serving.
• Reheating – Warm leftovers in the air fryer at 325°F for 2–3 minutes to keep them crispy.

Substitutions and Variations

Cheese-stuffed mummies – Place a slice of cheese around each hot dog before wrapping with dough.

Veggie dogs – Swap hot dogs for vegetarian or turkey dogs.

Seasoned dough – Sprinkle garlic powder, Italian seasoning, or sesame seeds over the wrapped mummies before baking.

Themed dipping sauces – Serve with “bloody” ketchup, “slime” guacamole, or spooky mustard.

How to Store

Store leftover Halloween mummy dogs in an airtight container in the refrigerator for up to 5 days.

Common FAQs

This Halloween Mummy Dog recipe is an easy, kid-friendly snack that will steal the show at your spooky celebration. Whether you make them in the air fryer or the oven, they’ll be gone before you know it!