Mummy Hot Dogs
These adorable Mummy Hot Dogs are here just in time for your Halloween festivities! Don on your favorite costume and delight everyone at the party with these all beef hot dogs wrapped in delicious puff pastry. They’re spooky good snacks that’ll be enjoyed by little and big monsters alike!
Mummy Hot Dogs
Is anyone else obsessed with the 1999 classic scary movie “The Mummy?” I watch it during spooky season every year! It’s definitely what inspired me to make my first batch of these whimsically wrapped hot dogs. And while these hot dogs may not include the magic of Brendan Fraser (so sorry), they’re still a scary snack that’ll delight everyone at your neighborhood Halloween party!
And don’t worry – while these mummy snacks are perfect for kids, adults love them just the same. After all, who doesn’t love a juicy all beef hot dog that’s wrapped in puff pastry? It’s all the things we know and love about Pigs in a Blanket, only much more Halloween-friendly!
My main advice for serving these hot dogs at a party is to make sure you have plenty, because they usually go quick. It’s not just because everyone wants to munch on one, either. Most people like to take Instagram pictures of them too, and I can’t say I blame them.
If you really want to impress with these mummified delights, make sure you serve them with some Homemade Ketchup! It’s the perfect compliment to these baked hot dogs. However, store-bought ketchup will do just fine as well if you’re on a time crunch before the big party.
I get it! It can be hard to get yourself, kids, and house ready in time. That’s another reason I love this recipe though… These hot dogs are perfect to make right before a party because they’re so quick, easy, and hassle-free!
How to Make Them
These low-stress hot dogs are perfect for making right before your party!
Prep. Preheat your oven to 350°F.
Cut the dough. Roll out the dough and cut into long thin strips approximately 1/4 inch wide.
Add mustard. Brush the dough with a thin layer of dijon mustard.
Wrap up your mummies! Wrap each frank in the dough like you’re wrapping a mummy and place them on a baking sheet lined with parchment seam side up.
Brush them. Brush the top of each mummy wrap with egg.
Bake. Bake for 15-18 minutes or until golden brown and puffed up.
Add the eyes. Glue the eyes on with a small dot of mustard.
Enjoy! Serve the hot dog mummies immediately with mustard or ketchup for dipping. Enjoy!
Do I have to use beef hot dogs?
You do not! Feel free to use turkey, pork, or even vegetarian plant-based hot dogs. No matter which protein you pick, these mummy hot dogs will be both delicious and cute as can be. All of the different hot dog options should also bake the same way, so the cooking instructions likely won’t need to be altered. Just be sure to keep an eye on the mummy dogs as they bake if you choose a different type of hot dog just in case.
How long will mummy hot dogs stay fresh?
These Halloween snacks are best served fresh out of the oven. With that being said, any leftovers you have will stay fresh for about 2 days in an airtight container in the fridge. To reheat them, simply pop the dogs back into the oven preheated to 350°F and cook for about 5 minutes or until warmed through.
For parties, try to make these dogs no more than an hour before they’re going to be eaten. That first hour after baking is when they’re going to be their most fresh. Sadly, this isn’t a great make-ahead recipe.
Here are some more spooky snacks to serve at your Halloween party!
- Easy Halloween Layer Cake
- Green Eyed Monster Deviled Eggs
- Witch Finger Shortbread Cookies
- Gingerbread Mummies
Get the Recipe: Easy Mummy Hot Dogs
- 1 sheet frozen puff pastry dough, thawed
- 8 All Beef Hot Dogs
- 2 tablespoon dijon mustard
- 1 large egg lightly beaten
- 16 candy eyes
- baking sheet
- Preheat oven to 350 degrees.
- Roll out the dough and cut into long thin strips approximately 1/4 inch wide.
- Brush the dough with a thin layer of dijon mustard.
- Wrap each frank in the dough like you’re wrapping a mummy and place on a baking sheet lined with parchment seam side up.
- Brush the top of each mummy wrap with egg. Bake for 15-18 minutes or until golden brown and puffed up.
- Glue the eyes on with a small dot of mustard.
- Serve immediately with mustard or ketchup for dipping.