Here’s another fun and easy Halloween party food – Mummy Dogs! Not only are they a hit a parties, but also just for kicks as a meal during the month of October. Think pigs-in-a-blanket, but ghoulish (or in my case comical) mummies. Not only can you make the main dish festive, but the dipping sauce as well. Here’s what you’ll need…
- Hot dogs
- Crescent Roll dough
- Mozzarella Cheese
- Wilton Candy Eye Balls (*Optional)
- Ketchup & Mustard (*Optional)
For the prep, I started by preheating the oven to 375 degrees and spraying my pan with cooking spray. You can also use parchment paper or foil here as well. I also dabbed the hotdogs with a paper towel because they tend to be rather moist right out of the package which can make it more difficult for dough to wrap and stick correctly.
Next, I unrolled the package of Crescent rolls onto my roller mat and using a pizza cutter, sliced into approx. 1/4 inch strips. I don’t think there needs to be a great deal of symmetry with your cuts, as the dilapidated mummy vibe tends to be anything but perfect. Lucky for us!
WRAPPING THE MUMMY DOGS
Then the fun part. I haphazardly wrapped the strips of dough around the hotdog, leaving enough room at the top for the eyes. Again, lucky for us, I don’t think this has to be perfect. In fact, I think the less uniform the better. While wrapping, I made sure to leave to gaps to show the hot dog underneath, as I didn’t want it all to be covered up by the crescent wrapping. Because remember, the dough will expand while baking. But the choice is yours!
Once hotdogs were wrapped, I placed a small piece of mozzarella cheese where the eye balls would be attached after baking. The melted cheese helps adhere the eyes in place after coming out of the oven. Don’t place the candy eye balls on quite yet, they can melt slightly in the oven, making the centers bleed into the whites of the eyes!
BAKING YOUR MUMMY DOGS
Once your mummies are all wrapped in their bandages they are ready for the oven! I cooked our mummies for about 12 minutes, taking them out when they started to golden. Cooking times here will vary based on your oven temp & thickness of your strips. I would recommend keeping a close eye on them! They are ready so quickly – I often get busy doing something else and forget all together.
ADDING THE EYES
Right after you pull your mummy dogs out of the oven, you’ll want to gently set your Wilton Candy Eyes on the melted cheese. It may seem a bit slippery at first, but as the cheese cools and hardens, the eyes will become more secure – don’t worry!
NOTE: The candied eye balls are edible, but word to wise, I’d remove them before eating if 1) you don’t like the combo of savory and sweet, or 2) you have a little one who may choke on the hard pieces.
Don’t have candied eyes? No problem. You can use dots of ketchup or mustard! Simply add ketchup or mustard to the end of skewer and dot on the hotdogs to make two eyes.
SPIDER WEB DIPPING SAUCE
For the dipping sauce, it’s fun to mix ketchup and mustard to make a spider web! Begin by placing ketchup in a dish. To smooth the top layer as best I could, and to get rid of any air bubbles, I gently tapped the bottom of the dish repeatedly. Not a necessary step, but I couldn’t help myself.
Once you have your layer of ketchup, it’s time to add the mustard rings. Gently squeeze the mustard out in concentric circles (shown in photo below).
After drawing out the circles, use a skewer to create the web effect. NOTE: I started with a toothpick, but it didn’t make enough of an impression into the ketchup so the lines were faint – that’s why I recommend something a bit thicker. Beginning in the center, drawing your skewer from the middle to the outside edges. Repeat that step until web is complete. Feel free to go over your lines once more – it can create a bit more depth if lines are faint. Now you have your web!
And there you have it – mummy dogs! A great, easy Halloween themed lunch or dinner. I hope you enjoy making and serving these this Halloween season. Let me know how yours turned out!
- The more you handle dough, the softer it becomes, making it more impressionable. Try and handle as little as possible during the wrapping.
- Define a “back” of your mummy while wrapping -always starting and ending your strips at that point that will be lying flat on the pan during baking. This will help lines look more clean and help to balance you’re little guy on the baking sheet.
- Hot Dogs
- Crescent Rolls
- Mozzarella Cheese
- Wilton Candy Eye Balls (Optional)
- Ketchup & Mustard (Optional)
- Prepare: Line baking sheet with parchment paper, foil, or cooking spray and set aside. Preheat oven to 375 degrees. Blot hot dogs with paper towel if damp out of the package.
- Roll Out & Cut: Gently unroll the Crescent roll dough onto a flat surface and use pizza cutter to neatly slice approx. 1/4 inch strips.
- Wrap: take crescent strips and wrap around hot dogs, leaving room in the upper quarter of hot dog for the eyes.
- Add: place a small strip of mozzarella cheese where the eyes will be places once out of the oven. If using ketchup or mustard for eye instead, skip this step.
- Bake: place baking sheet with mummies in oven and follow baking directions on packaging. You want Crescent strips to be golden brown and dough cooked thoroughly.
- Add: once baked, add Wilton Candied Eye Balls to the mozzarella cheese strips you placed prior to baking. OR add dots of ketchup or mustard for eyes.