Fall is my favorite season and I know it’s not here YET but it’s right around the corner! I love all the food this time of year, including these spooky, kid-friendly mummy dogs. Who says you have to wait until October to make these?! Cooking Mummy Dogs in September is acceptable, especially for toddlers. My four-year-old loves Mummy Dogs and enjoys her food with “eyes.” She loved these mummy dogs just as much as she loves her mac n’ cheese – and that’s saying a lot considering she’s begging for mac n’ cheese multiple times a day, every day! I love this recipe because the dogs are filling and make the best dinner on Halloween night before you head out for trick or treating or other Halloween festivities. They are the perfect dinner for your little goblins and ghosts!
Mummy Dogs are the best Halloween dinner for kids. I loved it when my mom would cook this recipe on Halloween night – it made Halloween night’s festivities so much more fun! My easy Halloween recipe contains crescent rolls, American cheese, hot dogs, and cooking spray, and is done in about a half hour.
Ingredients in Mummy Dogs
Crescent Rolls. These can be found in the refrigerated section of most grocery stores here in the U.S. If you live outside the U.S. and cannot find Pillsbury-brand Crescent rolls, look for refrigerated biscuit dough as that will work equally well.
American cheese. Wrapped around each hot dog, American cheese pieces gives these dogs some flavor and texture.
Hot dogs. Hot dogs are the “dogs” in the Mummy Dogs name and all types can be used. We use all beef hot dogs but any type will work.
Cooking spray. Cooking spray is needed to spray the wrapped mummy dogs before they bake.
How to make the best Halloween Mummy Dogs
STEP 1: Preheat your oven.
STEP 2: Unroll the dough, separating it along all the perforations, creating a rectangle from 2 pieces of dough. Create 3 more for a total of 4 rectangles. After you’ve created 4 rectangles, pull the dough in together to close the perforations. You want the dough to look like a rectangle rather than a rectangle with a diagonal cut down the center. This will help in the next step when you need to slice the dough lengthwise.
STEP 3: Using a knife, cut one of the rectangular pieces into 10 long pieces, lengthwise. Repeat for the rest of the rectangular pieces until you have cut a total of 40 pieces. These will be used as the “bandages” around the hot dogs so you want them to be long to wrap around the hot dog. Slice the cheese into quarters (cut in half, then in half again).
STEP 4: Wrap 4 pieces of dough around each hot dog along with a quarter slice of cheese to form “bandages.” You’ll be stretching the dough to force it to wrap around the hot dogs. Be gentle with it as it will tear easily. On an unsprayed baking sheet (you can also use parchment paper, if desired), place the wrapped hot dogs, cheese side down. Lightly spray the dogs with cooking spray.
STEP 5: Bake for 14-17 minutes, or until dough is golden brown. Using a toothpick and mustard, dot “eyes” on each of the hot dogs.
STEP 6: If you make this recipe, don’t forget to leave a rating and comment!
More spooky Halloween recipes you’ll love!
Halloween Bloody Finger Hot Dogs
Halloween Jack-o’-Lantern Fanta Floats
Coffee Filter Tootsie Pop Ghosts
Halloween Jack-o’-Lantern Bean Dip
Chocolate Chip Pumpkin Muffins
Final Thoughts
Finally, if you make this Halloween Mummy Dog recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this Halloween recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Mummy Dogs (Halloween)
Equipment
Ingredients
- 1 (8 oz. tube) refrigerated crescent rolls such as Pillsbury
- 2½ slices American cheese
- 10 hot dogs
- cooking spray
Instructions
- Preheat your oven to 375° F.
- Unroll the crescent dough, separating it along all the perforations, creating a rectangle from 2 pieces of dough. Create 3 more for a total of 4 rectangles. After you’ve created 4 rectangles, pull the dough in together to close the perforations. You want the dough to look like a rectangle rather than a rectangle with a diagonal cut down the center. This will help in the next step when you need to slice the dough lengthwise.
- Using a knife, cut one of the rectangular pieces into 10 long pieces, lengthwise. Repeat for the rest of the rectangular pieces until you have cut a total of 40 pieces. These will be used as the “bandages” around the hot dogs so you want them to be long to wrap around the hot dog. Slice the cheese into quarters (cut in half, then in half again).
- Wrap 4 pieces of dough around each hot dog along with a quarter slice of cheese to form “bandages.” You’ll be stretching the dough to force it to wrap around the hot dogs. On an unsprayed baking sheet (you can also use parchment paper, if desired), place the wrapped hot dogs, cheese side down. Lightly spray the dogs with cooking spray.
- Bake for 14-17 minutes, or until dough is golden brown. Using a toothpick and mustard, draw “eyes” on each of the hot dogs.
- If you make this recipe, don't forget to leave a rating and comment!
Nutrition (per serving)
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