A Fun Halloween Party Favorite
Transform ordinary hot dogs into spooky, adorable mummies that will delight both kids and adults at your Halloween party. This creative recipe takes classic pigs-in-a-blanket to the next level with a ghostly twist. According to Food Network’s Holiday Trends, finger foods with a spooky theme are among the most popular Halloween party choices, especially those that kids can help prepare.
Essential Ingredients For Halloween Mummy Dogs
For the Mummy Dogs
- 8 regular-sized hot dogs
- 1 can (8 oz) refrigerated crescent roll dough
- 16 small candy eyes
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
For the “Bloody” Dipping Sauce
- 1/2 cup ketchup
- 2 tablespoons sriracha sauce (optional)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
Halloween Mummy Dogs Instructions
Preparation
- Preheat oven to 375°F (190°C)
- Line a baking sheet with parchment paper
- Unroll the crescent dough and pinch together perforations to create one sheet
- Cut the dough into thin strips (about 1/4 inch wide)
Making the Mummies
- Pat the hot dogs dry with paper towels
- Starting at one end, wrap dough strips around each hot dog
- Leave a small gap near the top for the “face”
- Place wrapped hot dogs on prepared baking sheet
- Whisk together egg and water
- Brush egg wash over the dough wrapping
- Bake for 12-15 minutes until golden brown
- Remove from oven and let cool for 5 minutes
- Attach candy eyes using small dots of ketchup as “glue”
Bloody Sauce Preparation
- In a small bowl, mix all sauce ingredients
- Adjust spiciness to taste
- Transfer to a decorative serving bowl
Nutritional Information About Halloween Mummy Dogs
Based on the USDA Food Database, each mummy dog contains:
- Calories: 280
- Protein: 9g
- Carbohydrates: 24g
- Fat: 16g
- Fiber: 0g
- Sugar: 5g
Tips and Variations
Design Tips
- Keep some spaces between the dough strips for a more realistic mummy look
- Don’t wrap too tightly as the dough will expand
- Create different facial expressions by varying eye placement
- Make mini versions using cocktail wieners
Make-Ahead Tips
- Wrap mummies up to 24 hours in advance
- Store covered in refrigerator
- Apply egg wash just before baking
- Add eyes after baking only
Dietary Variations
- Use turkey or chicken hot dogs for a lighter version
- Try vegetarian hot dogs for meat-free option
- Use gluten-free crescent dough if available
- Create cheese-stuffed versions for extra flavor
Serving Suggestions
Party Presentation
- Arrange on a black platter with fake cobwebs
- Create a graveyard scene with olive “dirt”
- Add plastic spiders for decoration
- Use a cauldron-style bowl for dipping sauce
Accompaniments
- Green “slime” guacamole
- Purple cabbage slaw
- Ghost-shaped cheese slices
- Witch finger breadsticks
Frequently Asked Questions
Can I make these ahead of time?
You can prepare the mummies and store them unbaked in the refrigerator for up to 24 hours. Add the egg wash and bake just before serving.
Why is my dough not sticking?
Make sure to pat the hot dogs completely dry before wrapping. The moisture can prevent the dough from adhering properly.
How do I prevent the eyes from falling off?
Let the mummies cool for at least 5 minutes before adding eyes, and use a small dot of ketchup or corn syrup as “glue.”
Can I reheat leftover mummy dogs?
Yes! Reheat in a 350°F oven for 5-7 minutes or until warm. Avoid microwave reheating as it can make the dough soggy.
Time to Get Spooky!
These mummy dogs are sure to be the hit of your Halloween party! Don’t forget to share photos of your creepy creations on social media with #SpookyMummyDogs. For more Halloween recipe ideas and party tips, subscribe to our newsletter!
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