One of the quirkiest treats I grew up loving was my mom’s version of mummy hot dogs. It’s a simple idea but with a little twist — the dough isn’t just wrapped, it’s shaped into tiny, spooky mummies that look as fun as they taste. This dish sneaks in a bit of childhood chaos and a lot of comfort.
Why These Mummy Hot Dogs Keep Coming Back
They’re unpredictable — you never know if they’ll look perfect or hilariously lopsided. The smell of baked dough and sizzling hot dogs always sparks a little childhood excitement. Plus, they’re an easy way to turn a simple snack into a party centerpiece, no matter the season.
Inside the Mummy Hot Dogs: Ingredients and Notes
- Hot dogs: Juicy, salty, and the star of the show. Swap for veggie dogs if you prefer plant-based.
- Crescent roll dough: Flaky, buttery, and perfect for wrapping. You could try puff pastry in a pinch.
- Egg (for brushing): Gives a shiny, golden finish. For a vegan twist, use plant-based milk.
- Mustard or ketchup: Optional for eyes or dipping, adds a tangy kick.
- Sesame seeds or bits of olive: For eyes or decoration, adds a fun, spooky detail.
Tools of the Trade for Mummy Hot Dogs
- Baking sheet: To hold the wrapped hot dogs during baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Pastry brush: To brush beaten egg for a shiny golden finish.
- Sharp knife: To score small eyes or decorative features.
Crafting the Perfect Mummy Hot Dogs: Step-by-Step
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: Wrap each hot dog with a strip of crescent roll dough, tucking the ends under.
Step 4: Place the wrapped hot dogs seam-side down on the baking sheet.
Step 5: Brush the tops with beaten egg for a golden finish.
Step 6: Bake for 15-20 minutes or until the dough is puffed and golden.
Step 7: Remove from oven and let cool for 5 minutes before serving.
Tips and Tricks for Mummy Hot Dogs
- Ensure the dough is sealed well to prevent filling from leaking during baking.
- Watch the oven closely after 15 minutes to avoid over-browning.
- Use a sharp knife to score small eyes before baking for a cute, authentic look.
- If the dough browns too quickly, cover loosely with foil and continue baking.
- Test the hot dogs with a thermometer if unsure — should reach 60°C (140°F).
Common Mistakes and How to Fix Them
- Dough separates from hot dogs in oven.? Seams split open during baking? Seal edges tightly with a bit of water or beaten egg.
- Uneven color or burnt spots.? Dough browns unevenly? Rotate baking sheet halfway through baking.
- Hot dogs dried out or shrank.? Hot dogs are overcooked or dry? Reduce baking time or lower oven temp slightly.
- Lack of visual detail.? Eyes look dull? Use a small amount of mustard or ketchup to make cute faces after baking.
Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper to keep things tidy.
- Unroll the crescent roll dough and cut it into thin strips, about half an inch wide, to create the mummy wrappings.
- Place each hot dog on a cutting board and start wrapping it with the dough strips, overlapping slightly and leaving some space for the ‘eyes’.
- Once wrapped, place each hot dog seam-side down on the prepared baking sheet, ensuring the dough is sealed well to prevent leaks.
- Whisk the beaten egg and brush it generously over the dough to give the mummy a shiny, golden finish.
- Bake in the preheated oven for about 15-20 minutes, or until the dough is puffed up and golden brown, filling your kitchen with a warm, baked aroma.
- Remove the mummies from the oven and let them cool for about 5 minutes—this helps the dough set and makes them easier to handle.
- Using a sharp knife or your fingers, score tiny eyes on each mummy, then add small dots of mustard, ketchup, or bits of olive for a spooky, fun face.
- Arrange the finished mummy hot dogs on a platter and serve immediately for a fun, crowd-pleasing snack.
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