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My kids love our annual Halloween party which wouldn’t be complete without Mummy Hot Dogs – they 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 – I like to serve them with Pumpkin Pie Punch and Halloween Dead Man Meatloaf for a spooky dinner before we trick or treat.
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 they are baked a perfect golden brown, we dip in ketchup!
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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
- Why you’ll love these
- What you need
- How to Make Mummy Hot Dogs
- Tips and Tricks for Hot Dog Mummies
- Air Fryer Mummy Hot Dogs
- Mini Mummy Dogs
- Easy Variations
- Spooky Dipping Sauces
- How to Build a Halloween Party Platter
- Make Ahead and Freezing
- Your Mummy Hot Dog Questions, Answered
- More Halloween Classics
- Mummy Hot Dogs Recipe
Why you’ll love these
- 4 ingredients. Puff pastry, hot dogs, an egg and candy eyes – that’s it!
- 25 minutes start to finish. Fast enough for a school night.
- Kids can make them. Wrapping is the fun part and there’s no wrong way to do it.
- Flakier than crescent dough. Puff pastry gets crispy, golden, layered bandages.
- Party ready. Easy to double, easy to make ahead, and they disappear fast.
What you need
- Puff pastry. Two sheets, thawed but still cold. Cold pastry is so much easier to cut and wrap.
- Hot dogs. Any kind you like. Beef, turkey, chicken or veggie dogs all work.
- Egg wash. 1 egg whisked with 1 tablespoon of water. This is what makes them shiny and golden.
- Candy eyes. You’ll find them in the baking aisle around Halloween. You need 2 per mummy.
- Ketchup and mustard for dipping (optional but let’s be real, the kids will want it).
How to Make Mummy Hot Dogs
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.
Air Fryer Mummy Hot Dogs
No need to heat up the whole oven. Wrap them the same way, brush with egg wash and air fry at 375°F for about 8 to 10 minutes, until the pastry is golden and puffed. Do them in batches with a little space between each one so the pastry crisps up all the way around.
Mini Mummy Dogs
For a party, I love making bite size ones. Use cocktail sausages (little smokies) and cut the puff pastry strips extra thin. Bake at 425°F for about 12 to 15 minutes. Use mini candy eyes or tiny mustard dots. They are SO cute on a platter and kids can grab a handful.
Easy Variations
- Crescent roll mummies. Use 1 can of crescent dough instead of puff pastry and bake at 375°F for 12 to 15 minutes. Softer and more bready.
- Cheesy mummies. Slice a slit down each hot dog and tuck in a strip of cheddar or American cheese before wrapping. Wrap tightly so the cheese doesn’t leak.
- Everything bagel mummies. Sprinkle everything bagel seasoning over the egg wash before baking.
- Pizza mummies. Brush a little pizza sauce on the hot dog and add a strip of mozzarella before wrapping.
- Breakfast mummies. Wrap breakfast sausage links for a spooky Halloween morning.
Spooky Dipping Sauces
- “Blood” ketchup. Plain ketchup in a little cauldron. Done.
- Swamp dip. Honey mustard tinted with a drop of green food coloring.
- Monster cheese sauce. Warm nacho cheese for dunking.
- Ranch “brains.” Ranch with a swirl of ketchup on top.
How to Build a Halloween Party Platter
Pile the mummy dogs in the middle of a big board or tray, and fill in around them with orange and black snacks like clementines, cheese cubes, pretzels and black olives. Add the dipping sauces in small bowls and scatter a few plastic spiders. It only takes about 10 minutes and it’s always the most photographed thing at our party.
Make Ahead and Freezing
- Make ahead. Wrap the hot dogs, cover them tightly and refrigerate up to 4 hours. Brush with egg wash right before baking.
- Freeze. Freeze the wrapped, unbaked mummies on a tray, then move them to a freezer bag for up to 2 months. Bake from frozen, adding 5 to 8 minutes.
- Leftovers. Store baked mummy dogs in the fridge up to 3 days. Reheat at 375°F in the oven or air fryer for 5 to 7 minutes so the pastry crisps back up. Add new eyes after reheating.
Your Mummy Hot Dog Questions, Answered
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.
