Description
Hot Dog Mummies are a fun and spooky twist on classic hot dogs, perfect for Halloween parties or anytime you want to add some festive flair to a simple snack. Wrapped in flaky crescent roll dough with mustard ‘eyes,’ these mummies are easy to make and sure to delight kids and adults alike.
Ingredients
Scale
Ingredients
- 8 hot dogs
- 1 (8-ounce) package refrigerated crescent rolls
- 1 teaspoon yellow mustard, or as needed (Optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to get it ready for baking the hot dog mummies.
- Cook Hot Dogs: Place the hot dogs in a saucepan and cover them with water. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes until they are warmed through. Drain and pat dry with paper towels to remove excess moisture.
- Prepare Crescent Dough: Unroll the crescent roll dough and separate it into 8 strips, one for each hot dog.
- Wrap Hot Dogs: Wrap each hot dog with a strip of crescent dough, leaving small gaps to create the appearance of mummy bandages and to allow space for eyes.
- Add Mustard Eyes: Use dots of yellow mustard on the dough-covered hot dogs to create eyes, nose, and mouth details, giving the mummies their fun faces.
- Arrange and Bake: Place the prepared hot dog mummies on a baking sheet. Bake them in the preheated oven until the crescent dough is golden brown and flaky, about 10 minutes.
Notes
- Make sure to pat the hot dogs dry before wrapping them to help the dough stick better and avoid sogginess.
- You can substitute hot dogs with vegetarian or vegan alternatives to make this recipe meat-free.
- For extra flavor, consider brushing melted butter on the dough before baking.
- Serve with ketchup, mustard, or your favorite dipping sauces to enhance the flavor.
- These mummies are best served warm right out of the oven for maximum flakiness.
Nutrition
- Serving Size: 1 mummy (1 hot dog with dough)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
