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Halloween Snacks: Mini Hot Dog Mummies Recipe

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When my kids were little I loved to make a fun Halloween dinner before trick or treating.  In fact, for a couple of years it became a huge event where family and friends came over too.  Being able to make elements of the meal that were Halloween related was always fun.  I had lots of recipes but this Mini Mummy Hot Dog Recipe was always a hit!  Little smokies and crescent dough are transformed into an adorable and delicious treat.

Do you love making Halloween food?  Try this no bake Halloween Brownie Bites recipe!

Mini Hot Dog Mummies Recipe featured by top US food blogger, Practically Homemade

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Mini Mummy Hot Dogs

The best part about these babies is that they only require two ingredients and super simple assembly.  

They can even be made ahead, baked and warmed in the oven if you want to go that route.  That is always a good option when you are hosting a party.

Ingredients needed to make Mini Mummy Dogs

  • Little Smokie Sausages-it doesn’t matter if you are 6 or 60, everyone loves them.
  • Refrigerated Crescent Roll Dough-so versatile and delicious however you use it.

Mini Hot Dog Mummies Recipe featured by top US food blogger, Practically Homemade

How to wrap your Mini Hot Dog Mummies

  1. Unroll your crescent roll dough onto a surface that can be cut on.  Be careful when unrolling to not pull apart the rolls because you want to use your fingers and press together all of the perforated edges.  You will end up with two long pieces of dough.
  2. Use a pizza cutter {or sharp knife} to cut long and thin pieces of crescent dough.  You should get 30-32 slices.
  3. Take your little smokie and wrap half of the long piece around the dog, starting at one end and ending at the other.
  4. Take the other half of the long piece of dough and double wrap the dog.  Being sure to crisscross it as you go.

Mini Hot Dog Mummies Recipe featured by top US food blogger, Practically Homemade

Place the wrapped dogs onto a cookie sheet that has been lined with a silicone mat {or parchment paper.

Bake in a 375 degree oven for 10-13 minutes or until the crescent dough is golden brown.

Mini Hot Dog Mummies Recipe featured by top US food blogger, Practically Homemade

Dipping Sauce Ideas for your Mini Hot Dog Mummies

Getting creative with the dipping sauce for these tasty edible mummies is where it is at.  I served it with ketchup and called it “blood” because it is Halloween and why not.

Other dipping sauce ideas would be ranch dressing, mustard, thousand island dressing, nacho cheese or bbq sauce.

This is where you can really get creative and customize these mummies to whatever you prefer.

How to Store your Mini Mummy Dogs

Store the Mini Hot Dog Mummies in an airtight container in the refrigerator for up to 3 days.

They heat up wonderfully in both the microwave and oven.  So remember you can make them ahead easily.

Recipe Change Up Ideas

If you want to change the recipe up and make bigger mummies than use a hot dog but know that you will probably need an additional package of crescent dough.

Pizza dough would also work as the mummy wrap in place of the crescent dough but be sure that you roll it out thin.  The pizza dough will most likely take a bit longer to cook through as well.

Mini Hot Dog Mummies Recipe featured by top US food blogger, Practically Homemade

Do you love festive Halloween food?  Try these recipes…

Mini Mummy Hot Dog Bites

Little smokies and refrigerated crescent dough are combined in a fun and unique way to create the cutest Mini Mummy Hot Dog Bites that are perfect for Halloween.
Course: Appetizer, Main Course
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
5 from 1 vote
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Ingredients

  • 32 small hot dogs/sausages {I used Little Smokies}
  • 1 can refrigerated crescent roll dough

Instructions

  • Preheat oven to 375 degrees.
  • Open the can of refrigerated crescent rolls. Press the perforated edges together to make two long rectangles. Use a pizza cutter or sharp knife to cut 15-16 thin strips from each rectangle, for a total of 30-32 strips.
  • Wrap half of a strip around every little smokie sausage starting at one end and ending at the other. Take the second half and wrap over the first in a criss cross pattern. Place onto a silicone mat {or parchment} lined baking sheet. Place about 1/2-1 inch apart to allow for the crescent dough to rise slightly.
  • Bake for 10-13 minutes or until the crescent dough is golden brown. Serve warm with your favorite dip. We like Barbecue Ranch {1/2 cup of prepared ranch dressing with 1/4 cup of our favorite barbecue sauce}. Leftovers can be refrigerated, in an airtight container for up to 3 days.

Notes

  • To make bigger Mummy Dogs use 2 cans of crescent dough and hot dogs.  Bake in a 375 degree oven for 12-14 minutes or until dough is golden brown.
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