These Mini Mummy Dogs are so adorable and festive! Wrap mini hot dogs or smoked sausages in crescent roll dough, and bake until golden brown. Top with mustard or ketchup dots for "eyes", and these mummies come to life!
Turn the classic pigs in a blanket dish into something spooky enough for your Halloween party! These can be made with any variation of hot dogs, smoked sausages, or crescent roll dough to customize to your family's taste. Trust me, these will leave your appetizer table frighteningly fast!
The Coined Breakdown
- Total Cost per piece: $0.40
- Total Cost (about 18 pieces): $7.11
- Those Other Guys: $8.99 per serving
Ingredients
- Hot Dogs/Smoked Sausage - You can use pork, turkey, or beef hot dogs. I've also used smoked sausage in this recipe, or the "lil' smokies" sized hot dogs.
- Crescent Roll Dough - Either homemade (if you just want to go that extra mile), or refrigerated crescent roll dough from your local grocery store works fine.
- Milk/Egg Wash - We brush the mummy dogs with an egg wash before baking. If you don't want to waste a full egg, you can also brush them with plain, unsweetened milk or almond milk.
- Mustard - Use a toothpick or chopstick to add dots of mustard to the dogs after they have finished baking. This makes "eyes" for the mummies!
Variations and Substitutions
Cheesy Mini Mummy Dogs: You can also wrap a small slice of cheese around the hot dog, before adding the crescent roll dough strips!
Garlic Butter Mini Mummy Dogs: After baking, brush some homemade garlic butter on top of the mummy dogs for a flavor bomb.
How to Make Mini Mummy Dogs with Crescent Roll Dough
Step 1: Start by slicing your crescent roll dough into small slices, about ¼-inches each.
If your dough has perforations, pinch those to keep the dough together before slicing.
Step 2: If you're using regular-sized hot dogs, cut them into thirds.
Wrap a strip of dough around each piece to form mummy "bandages". Leave a small gap towards the top for the eyes!
Step 3: Set these on a parchment-lined pan, and brush with egg wash or unsweetened milk.
Step 4: Bake at 350℉ for 8-10 minutes, until the dough puffs up and becomes slightly golden brown.
Use a toothpick or chopstick to add mustard "eyes" to each piece. Serve with ketchup and mustard on the side.
Recipe Pro Tips
- Pat dry. Ensuring your hot dogs are dry before wrapping helps the crescent dough stick to them.
- Stretch the dough a bit. Before wrapping, slightly stretch the dough for a better "mummy bandages" look.
Recipe FAQs
Sure are! The only difference is the way we wrap the dough around the hot dogs, to make them more Halloween-themed. You can use this same recipe and wrap large strips around each hot dog to create regular pigs in a blanket.
I suggest crescent roll dough. You could probably use puff pastry dough, but it would puff up so much I'm not sure if they would resemble mummies after baking!
Yes. Simply wrap the dogs and place them on a parchment-lined sheet pan. Wrap the pan in plastic wrap, and store in the refrigerator for up to 2 hours.
Remove the plastic wrap, and bake as instructed.
No, the hot dogs/smoked sausage should say "fully cooked" on the package. We're just heating them up, and fully baking the dough.
I wouldn't recommend using raw sausages in this recipe.
Store in an airtight container for up to 4 days.
You can serve these hot, warm, or at room temperature.
You can wrap them around each other to form a knot, then bake until golden brown and top with garlic butter for a version of garlic knots that tastes great dipped in marinara sauce!
Other Halloween Recipes You'll Crave!
If you tried this Mini Mummy Dogs Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Mini Mummy Dogs
Equipment
- Pizza Roller
- Chef's Knife
- Sheet Pan
- Parchment Paper
- Pastry Brush
- Toothpick
Ingredients
- 6 ct. hot dogs or smoked sausage links or mini dogs
- 8 oz. crescent roll dough 1 tube/makes 8 rolls
- 1 teaspoon unsweetened almond milk or egg wash
- ½ teaspoon yellow mustard plus more for serving
- ketchup for serving
- garlic butter optional
Instructions
- Pat your hot dogs dry with a paper towel.If you're using regular-sized hot dogs, cut them into thirds. Set aside.
- Unroll your crescent roll dough and pinch the perforations together to make one large rectangle.
- Cut the rectangle dough into ¼-inch strips using a pizza cutter or sharp knife.
- Prepare a sheet pan with parchment paper and preheat your oven to 350℉.
- Wrap a strip of crescent roll dough around each mini hot dog, making a small gap at the top for the "eyes". The dough should look like a mummy wrap.Place the uncooked mummy dog on the parchment-lined pan, and repeat with the remaining hot dogs.If you have any remaining crescent roll dough, you can wrap the strips around each other to form knots and make garlic knots after they finish baking!
- Brush each unbaked mummy dog with the almond milk (or egg wash if you have it.)
- Bake at for 8-10 minutes, until each mummy is lightly golden.Remove from the oven, and (optional) brush garlic butter onto each.
- Serve alongside sauce cups of ketchup, mustard, and barbecue sauce. Enjoy, and Happy Halloween!
Janice Warner says
It’s not Halloween yet but I wanted a “death to my 30s” birthday party so I searched for lots of spooky treats to make! I’ve made your monster truffles for years and I’m so glad I came back to the site and saw these!
The mummy dogs were an absolute hit - I doubled the recipe and they were still all gone at the end of the party!
Shani W. says
Oh my gosh, that party sounds like a blast! Thank you for commenting Janice! 🙂