Mummy hot dogs (also called mummy dogs) make perfect snacks or treats at Halloween parties or events. They’re not too hard to make and are juicy in the inside and moist on the outside. Topped with a bit of ketchup and mustard, these cute ‘mummies’ leave every Halloween celebrator with a smile.
Preheat the oven to 375° Fahrenheit or 190° Celsius.
Fry the hot dogs. Preheat the stovetop to medium heat and spread olive oil over a frying pan or skillet. Place the ten hot dogs on the pan to cook for about 5-7 minutes, until they are lightly cooked but not thoroughly. Once cooked, remove the hot dogs using tongs and place them on a chopping board.
Prepare the crescent dough. Roll out the crescent dough on a clean, floured surface using a rolling pin. Slice the dough into 5 inch pieces using a small, cutting knife.
Wrap the hot dogs with crescent dough. Start making the ‘mummies’ by wrapping three or four of the crescent dough pieces over the hot dog. Tightly secure the dough by pinching the bottom edges. Add a piece of the dough on top of the hot dog and wrap it around. Place the hot dog on a baking tray. Repeat with all the hot dogs.
Bake the hot dogs. Place the baking tray of hot dogs in the oven to bake. Have the ‘mummies’ bake until the crescent dough cooks and the hot dogs slightly crisp.
Let the hot dogs cool. Remove the baking tray from the oven. Place the baking tray on top of a wire rack. Let the hot dogs cool for about five minutes.
Decorate the mummies. Use the tomato ketchup and Dijon mustard to add a mouth and eyes to the mummies. Repeat with all the hot dogs and serve on a serving plate.
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- Instead of hot dogs, you can substitute with sausage.
- For smaller mummies, slice the hot dogs in halves before frying them.
- You can also substitute the crescent dough with biscuit dough but do note crescent dough is more easier to handle.
- Avoid frying the hot dogs for too long. They will bake in the oven and will consume additional heat. Frying the hot dogs thoroughly will cause them to burn or blacken while baking.
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