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Mummy Hot Dogs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.4 from 8 reviews
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 8-10 hot dogs 1x
  • Category: Appetizers, Beef
  • Cuisine: American


  • 1 (8 oz) can refrigerated crescent seamless dough sheet (you can also make the dough at home using this dough recipe)
  • 810 hot dogs
  • 1 large egg, beaten (Optional)
  • Candy eyes (Optional)
  • Mustard
  • Ketchup


  1. Pre-heat oven at 350ºF (180ºC).
  2. Unroll dough and flatten it with a rolling pin to make it even. If you’re using crescent roll dough, make sure to pinch the seams together to make it into a solid rectangle. If you’re making your own dough, shape it into a 10 x 15 inch (25.4 cm x 38.1 cm) rectangle.
  3. Cut the dough into strips using a sharp knife or a pizza cutter. You will need a total of 2 strips per hot dog. If you’re making 8 hot dogs, cut the rectangle into 16 strips. If making 10 hot dogs, cut it into 20 strips.
  4. Start wrapping each hot dog with one strip of dough starting at one end to form the head of the mummy, leave room for the face and keep wrapping it until you reach the other end. Wrap it again with a second strip of dough starting at the bottom of the mummy. Before you reach the end of the strip, pinch off about an inch of dough and place it over the head to cover any gaps it may have.
  5. Brush each mummy with the beaten egg and bake for about 13-15 minutes or until golden brown.
  6. Place two drops of mustard or ketchup on the face of the hot dogs to make the eyes. You can also place a couple of candy eyes on top to make the eyes bigger. Serve with ketchup and mustard or any fast food dipping sauce.