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My kids love our annual Halloween party which wouldn’t be complete without spooky sweet and savories like my Mummy Hot Dogs which are one of my kids favorites! These “mummy” dogs can be quickly and easily made with only 4 ingredients and are kid and adult-approved.
Hot Dog mummies are a really fun savory Halloween treat that you can easily make with your kids since they don’t need to look perfect. One of my sons like to use a butterknife to put stitches in the puff pastry. Once baked these golden flakey ancient Egyptian treats will easily satisfy the whole family and no need for a hot dog bun, dip them straight in ketchup or your dip or choice!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Halloween Hot Dogs
Frist assemble the following ingredients:
- Puff pastry (2 sheets, thawed but cold) – Flaky, buttery puff pastry makes the perfect “bandages” that puff up golden in the oven.
- Hot dogs (8) – Juicy hot dogs serve as the spooky base wrapped inside the mummy layers. You can use cured or uncured, if using uncured be sure to boil them first.
- Egg (1, mixed with 1 tbsp of water for the egg wash) – A quick egg wash helps the pastry turn shiny and golden brown as it bakes.
- Edible eyes (16) – Candy or sugar eyes give each mummy its playful, Halloween-ready personality. I get mine on amazon.
- Optional: Ketchup and Mustard for serving
Prep
Preheat the oven to 425 degrees F. Spread some parchment paper on a baking sheet, set aside. If the hot dogs are uncured be sure to pre-boil them. Allow them to cool in the fridge before proceeding.
Assemble
Slice the puff pastry into strips and wrap the hot dogs crudely with the strips to “mummify” them. Place the hot dog mummies on the baking sheet and brush them with egg wash.
Bake
Bake for 20 minutes or until browned and crispy.
Add Eyes
Allow the hot dogs to cool then add the eyes. Enjoy!
Tips and Tricks for Hot Dog Mummies
Use cold puff pastry – Keep the pastry chilled so it’s easier to cut and wrap without stretching or tearing.
Cut thin, even strips – Slice pastry into ¼–½ inch strips for the best mummy “bandage” look. Uneven strips can bake unevenly.
Leave a face gap – Don’t wrap the pastry completely over the top third of the hot dog so you have room for “eyes.”
Pat hot dogs dry – Blot with paper towels before wrapping so the pastry sticks better and bakes evenly.
Add cheese for fun – Place a thin slice of cheese under the pastry before wrapping for a gooey surprise inside.
Don’t wrap too tightly – Give the pastry a little room to puff up while baking.
Crisscross the strips – Overlap the pastry strips in different directions for a more realistic mummy wrap.
Cool slightly before adding eyes – If using candy eyes, wait a couple minutes after baking so they don’t melt.
FAQs
Yes! Crescent roll dough is a popular option and slightly easier to work with. Puff pastry gives a flakier, more buttery result, while crescent dough is softer and breadier.
Yes, let puff pastry thaw until it’s pliable but still cold. If it’s too warm, it gets sticky and hard to work with.
Cut strips about ¼–½ inch wide. Thinner strips look more like mummy bandages, while wider strips give a chunkier wrap.
Yes! You can assemble them a few hours in advance, cover with plastic wrap, and keep in the refrigerator until ready to bake. Bake fresh for the best results.
Yes, you can freeze them unbaked. Wrap tightly in plastic and freeze for up to 1 month. Bake from frozen, adding a few extra minutes to the cooking time.
Gently press the ends of the strips onto the hot dog or tuck them underneath before baking. Egg wash can also help seal them.
More Halloween Classics
Try my mummy meatloaf, banana Nutella mummies, or my 20 other Halloween Recipes.
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Mummy Hot Dogs
Equipment
Ingredients
- 2 sheets puff pastry, thawed but cold
- 8 hot dogs
- 1 egg, mixed with 1 tbsp of water for the egg wash
- 16 edible eyes
- Optional: Ketchup and Mustard for serving
Instructions
- Preheat the oven to 425 degrees F. Spread some parchment paper on a baking sheet, set aside.
- If the hot dogs are uncured be sure to pre-boil them. Allow them to cool in the fridge before proceeding.
- Slice the puff pastry into strips and wrap the hot dogs crudely with the strips to “mummify” them.
- Place the hot dog mummies on the baking sheet and brush them with egg wash.
- Bake for 20 minutes or until browned and crispy.
- Allow the hot dogs to cool then add the eyes. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
