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Mummy Hot Dogs

Courtesy Elena Besser
Cook Time:
15 mins
Prep Time:
5 mins

Chef notes

I love this recipe because it requires very little time and effort yet is a savory showstopper for an otherwise sweet-filled holiday!

Technique tip: Lightly flour your surface to prevent dough from sticking to the board when cutting.

Swap option: For vegetarians, swap out hot dogs for jalapeño peppers that have been halved and stuffed with a mixture of shredded cheese and cream cheese.


  • 1 can crescent roll dough
  • 8-10 hot dogs
  • ketchup and mustard, for serving
  • 20 candy eyeballs or sesame seeds, for eyes



Preheat the oven to 375 F and prepare a parchment-lined baking sheet.


On a lightly floured surface, roll out the dough to remove the perforations and slice into 1/4-inch-thick strips. Starting at the tip of the hot dog, wrap the dough around the hot dog, leaving empty space to resemble a mummy bandage. Repeat with the remaining dough and hot dogs until desired look is achieved.


Place on the baking sheet and cook for 12 to 15 minutes, or until golden-brown. Dot with ketchup or mustard and garnish with candy eyeballs or sesame seeds for eyes. Serve with additional ketchup and mustard and enjoy!