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Mummy Hot Dogs are an easy Halloween dinner or party snack made with juicy hot dogs wrapped in flaky puff pastry. They’re ready in under 30 minutes, kid-friendly and almost too cute to eat. Serve them before trick-or-treating or add them to your Halloween party spread with plenty of ketchup and mustard for dipping.
Table of Contents
- Kellie’s Note Getting All Wrapped Up
- Why You’ll Love My Mummy Hot Dogs
- Ingredients for Mummy Hot Dogs
- How to Make Mummy Hot Dogs
- Tips for the Best Mummy Hot Dogs
- Best Hot Dogs for Mummy Hot Dogs
- Mummy Hot Dog Variations
- What to Serve with Mummy Hot Dogs
- Storage, Reheating and Make Ahead
- More Easy Halloween Recipes
- Easy Mummy Hot Dogs Recipe
Kellie’s Note
Getting All Wrapped Up
I’m a sucker for the 1999 classic The Mummy and watch it every spooky season, so naturally that turned into dinner inspiration. These are basically my Halloween spin on Pigs in a Blanket, juicy hot dogs wrapped in flaky pastry, only much more festive.
They’re fun enough for a Halloween party but easy enough to throw together before everyone runs out the door for trick-or-treating.
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.
Why You’ll Love My Mummy Hot Dogs
- Kid-friendly: Kids can even help wrap the pastry around the hot dogs and add the spooky eyes after baking.
- Quick and easy: This easy mummy dogs recipe comes together with just a handful of ingredients and less than 30 minutes of prep and baking time.
- Perfect for Halloween: They’re just as fun for a pre-trick-or-treat dinner as they are on a Halloween party table.
- Flaky puff pastry: Instead of crescent roll dough, I wrap the hot dogs in buttery puff pastry for crisp, golden mummy “bandages.”
Ingredients for Mummy Hot Dogs
- Puff pastry: Frozen puff pastry makes the mummy bandages flaky, crisp and golden. Thaw it according to the package directions but keep it cool while you work.
- Hot dogs: I use all-beef hot dogs, but turkey, pork, chicken or plant-based hot dogs work, too.
- Dijon mustard: Adds a little extra flavor underneath the pastry.
- Egg: A quick egg wash helps the puff pastry bake up beautifully golden.
- Candy eyes: These give the mummies their spooky little faces. You can also use tiny dots of mustard or ketchup instead.
Ingredient Substitutions
- Hot Dogs: Use beef, turkey, chicken, pork or plant-based hot dogs.
- Candy Eyes: Skip the candy eyes and make eyes with small dots of ketchup or mustard.
- Puff Pastry: Crescent roll dough can also be used, but it bakes differently from puff pastry. Follow the dough package directions and use the golden-brown dough as your doneness cue rather than relying on the puff pastry baking time.
How to Make Mummy Hot Dogs
- Prep. Preheat the oven to 350°F and line a baking sheet with parchment paper. Pat the hot dogs dry with a paper towel.
- Cut the pastry. Roll out the thawed puff pastry and cut it into long, thin strips about 1/4-inch wide.
- Add the mustard. Brush the pastry strips lightly with Dijon mustard.
- Wrap the mummies. Criss-cross the pastry strips around each hot dog to create mummy bandages, leaving a small opening near the top for the eyes.
- Brush with egg. Transfer to the prepared baking sheet and lightly brush the pastry with beaten egg.
- Bake. Bake for 15–18 minutes, or until the puff pastry is golden brown and visibly puffed.
- Add the eyes. Let the hot dogs cool for a minute or two, then attach the candy eyes with a tiny dab of mustard.
- Serve. Serve warm with ketchup, mustard or your favorite dipping sauce.
Tips for the Best Mummy Hot Dogs
- Pat the hot dogs dry. Removing excess moisture helps the pastry stay put instead of sliding around while you wrap.
- Keep the puff pastry cool. If the pastry becomes too soft or sticky while you’re working, pop it back in the refrigerator for a few minutes.
- Cut thin strips. Skinny pastry strips give you more of that mummy-bandage look and bake more evenly.
- Leave room for the face. Keep a small section of the hot dog exposed near the top so you have somewhere to add the eyes.
- Add the eyes after baking. This keeps the candy eyes from melting and makes them much easier to position.
Best Hot Dogs for Mummy Hot Dogs
All-beef hot dogs are my go-to, but this recipe also works with turkey, chicken, pork or plant-based hot dogs. Most full-size hot dogs will bake similarly, so choose whatever your family likes best.
For mini mummy dogs, use cocktail franks or little smokies and wrap them with narrower pieces of pastry. Because they’re smaller, start checking them earlier and pull them from the oven once the pastry is puffed and golden.
Mummy Hot Dog Variations
- Mini Mummies: Use cocktail franks for bite-size Halloween party appetizers.
- Crescent Roll Mummies: Swap puff pastry for refrigerated crescent roll dough. Follow the package baking directions since the dough cooks differently.
- Different Hot Dogs: Turkey, chicken and plant-based hot dogs are all easy swaps for beef.
What to Serve with Mummy Hot Dogs
Keep things simple with ketchup and mustard, or set out Homemade Canes Sauce, honey mustard, ranch and your favorite barbecue sauce for dipping.
For an extra Halloween touch, spoon ketchup into a shallow dipping bowl, pipe a few circles of mustard over the top and drag a toothpick through the circles to create a spiderweb effect.
If you’re serving these for Halloween dinner, add steak fries, fresh fruit, a veggie tray or a warm bowl of chili and call it a night.
Storage, Reheating and Make Ahead
- Storage: Mummy Hot Dogs are best fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat them in a 350°F oven for about 5 minutes, or until warmed through and the pastry is crisp again.
- Make Ahead: For the best texture, bake the Mummy Hot Dogs shortly before serving rather than baking them several hours in advance.
- Freezing: You can assemble the Mummy Hot Dogs before baking and freeze them for up to 2 months. Thaw them in the refrigerator before baking as directed.
More Easy Halloween Recipes
Planning a spooky spread? Try my Easy Halloween Layer Cake, Green Eyed Monster Deviled Eggs, Witch Finger Shortbread Cookies and Gingerbread Mummies next.
- Easy Halloween Layer Cake
- Green Eyed Monster Deviled Eggs
- Witch Finger Shortbread Cookies
- Gingerbread Mummies
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Easy Mummy Hot Dogs Recipe
Equipment
- baking sheet
- parchment paper
- Sharp knife or pizza cutter
Ingredients
- 1 sheet frozen puff pastry dough, thawed
- 8 All Beef Hot Dogs
- 2 tablespoons dijon mustard
- 1 large egg lightly beaten
- 16 candy eyes
- Ketchup and Mustard, for serving
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
what did you use for the eyes on the mummy hot dogs?
I’ve made these for my grands in the pasted. Kids were over joyed with them. I used refrigerator biscuits.
They are so fun to make!