Oh my gosh, you have to try these Mummy Hot Dogs! They’re the easiest, most adorable Halloween snack you’ll ever make. I first whipped these up last year when my niece begged for « spooky food » at our family Halloween party – and let me tell you, they disappeared faster than a ghost in the night! The best part? Even though they look fancy, they’re just hot dogs wrapped in puff pastry with cute little mustard eyes. Kids go crazy for them (my nephew kept stealing them off the tray shouting « Mummy snacks! »), but honestly, the adults at our party were sneaking them too. They’re that good.
Why You’ll Love These Mummy Hot Dogs
Let me count the ways these adorable snacks will steal your heart (and probably your entire Halloween party):
- Super quick: From fridge to table in under 30 minutes – perfect for last-minute spooky cravings!
- Kid-approved: The little monsters in your life will go wild decorating their
Ingredients for Mummy Hot Dogs
Okay, let’s gather our simple but magical ingredients to bring these little mummies to life! Here’s what you’ll need:
- For the Mummy Hot Dogs:
- 4 hot dogs (I like using all-beef, but any kind works)
- 1 sheet puff pastry (make sure it’s thawed – no one wants to wrestle with frozen dough!)
- 1 tbsp mustard (for those adorable googly eyes – yellow mustard works best for that classic look)
See? Told you it was simple! Now let’s get wrapping those mummies.
How to Make Mummy Hot Dogs
Alright, let’s turn those plain hot dogs into the cutest little mummies you’ve ever seen! This is seriously so easy, you’ll wonder why you haven’t been making these all year round. Just follow these simple steps, and in no time, you’ll have a plate full of spooky-good treats that’ll impress everyone at your Halloween gathering.
Step 1: Preheat and Prepare
First things first – crank up that oven to 400°F (200°C) and line your baking sheet with parchment paper. This keeps our mummies from sticking and makes cleanup a breeze. Trust me, you’ll thank me later when you’re not scrubbing pastry off your pan!
Step 2: Wrap the Hot Dogs
Now for the fun part! Unroll your thawed puff pastry (I always give it a quick roll with my rolling pin to smooth it out) and cut it into thin strips, about 1/4 inch wide. Don’t stress about perfection – messy strips make the best mummy wraps! Starting at one end, spiral the strips around each hot dog, leaving little gaps here and there to create that classic mummy bandage look. If the strips break just press them back together – these mummies are supposed to look a little ragged!
Step 3: Bake and Add Eyes
Pop your wrapped hot dogs onto the prepared baking sheet and slide them into the preheated oven. Bake for 12-15 minutes until they’re beautifully golden brown – your kitchen will smell amazing! Once they’re out of the oven and slightly cooled, grab your mustard (I use a toothpick for this) and dot on two little eyes in the exposed gaps. And there you have it – perfectly spooky (and delicious) Mummy Hot Dogs ready to creep their way into hungry bellies!
Tips for Perfect Mummy Hot Dogs
After making these cuties a dozen times (seriously, my family demands them every October!), I’ve picked up some tricks to make your Mummy Hot Dogs absolutely perfect:
- Thaw properly: That puff pastry needs to be fully thawed but still cold – if it gets too warm it turns sticky and hard to work with. I usually take mine out of the freezer about 30 minutes before using.
- Get creative with eyes: Mustard’s great, but try mini pepperoni circles, sliced olives, or even little cheese triangles for different spooky expressions!
- Go for uniform wraps: Keep those pastry strips about 1/4-inch wide – too thick and they won’t bake through, too thin and they might burn.
- Serve with « blood » dip: Ketchup or spicy mustard make perfect dipping sauces (we call it mummy blood at our house – the kids think it’s hilarious).
Serving Suggestions for Mummy Hot Dogs
These little mummies are practically begging to be part of your spookiest spreads! I love serving them with small bowls of « blood » (aka ketchup) and « toxic ooze » (mustard) for dipping – the kids get such a kick out of the names. For parties, arrange them on a platter with other Halloween goodies like monster finger sandwiches and cheese-stuffed Jack-o’-lantern peppers. They also make the perfect addition to school parties – just pack them in a spooky-themed lunch box with some veggie « bones » (celery sticks) on the side. Trust me, you’ll be the hit of any Halloween gathering!
Frequently Asked Questions
I get so many questions about these adorable Mummy Hot Dogs – here are the ones that come up most often (along with my tried-and-true answers)!
Can I use other types of sausage instead of hot dogs?
Absolutely! I’ve used mini sausages, cheese dogs, even veggie dogs with great success. The key is keeping them roughly the same size as regular hot dogs so they bake evenly. Just watch cooking times if your sausages are thicker.
How should I store leftovers?
These are best fresh (the pastry stays crispier), but you can keep them in an airtight container in the fridge for 1-2 days. Reheat in the oven at 350°F for 5 minutes to bring back some crispness – the microwave makes them soggy.
Can I make Mummy Hot Dogs ahead of time?
You sure can! Assemble them (without the eyes) and freeze before baking. When ready to serve, bake frozen adding a couple extra minutes. Or bake them the day before and reheat – just add the mustard eyes right before serving so they stay bright and cute.
Nutritional Information
Just a quick heads up – nutritional info can vary based on your hot dog brand and puff pastry choice, so I don’t have exact numbers for you. But let’s be real – we’re making mummy hot dogs, not diet food! Enjoy them as a fun Halloween treat.
Mummy Hot Dogs
Fun and easy Halloween-themed hot dogs wrapped in puff pastry to look like mummies.Ingrédients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry and cut into thin strips.
- Wrap the strips around each hot dog, leaving small gaps for the mummy effect.
- Place the wrapped hot dogs on the baking sheet and bake for 12-15 minutes until golden.
- Use mustard to dot eyes on the hot dogs before serving.
Notes
Serve with ketchup or mustard for dipping. You can also use cheese slices for the eyes.Tried this recipe?
Let us know how it was!