IE 11 is not supported. For an optimal experience visit our site on another browser.

Mini Mummy Hot Dogs

Nathan Congleton / TODAY
Cook Time:
12 mins
Prep Time:
20 mins
30-40 mummies

Chef notes

In my opinion, a pig in a blanket will always be the king of cocktail hour hors d'oeuvres! These little mummies are so fun and easy to whip together.

Technique tip: Leave a little extra space towards the top of each mummy so there is room to add the eyes after they're baked.

Swap option: Use full-size hot dogs if you want more of a meal than an appetizer. If you're a ketchup on a hot dog kind of person (no judgement!), you can use it in place of mustard.


  • 1 package crescent roll dough
  • 1 (14-ounce) bag cocktail wieners
  • 2 tablespoons melted butter
  • 1/4 teaspoon garlic powder
  • yellow mustard



Preheat oven to 375 F. Line a baking sheet with parchment paper.


Roll out crescent dough onto a lightly floured surface. Use your fingers to seal the triangles into a rectangle. Lightly flour a rolling pin and give a few rolls to flatten out the dough. Use a sharp knife or a pizza cutter to slice dough into 1/4-inch strips.


Starting at the top of each cocktail wiener, use 2 to 3 strips of dough to wrap around each cocktail wiener like a bandage.


In a small bowl, mix melted butter with garlic powder. Use a pastry brush to lightly brush each mummy.


Bake until golden brown, about 10 to 12 minutes.


Use a toothpick to "paint" eyes of yellow mustard onto each mummy and serve.