Ingredients
Scale
- 1 pack (8 count) of your favorite beef or veggie hot dogs
- 1 can (8 oz) refrigerated crescent roll dough or pizza dough
- Candy eyeballs (found in the baking aisle)
- A small amount of mustard or ketchup (to act as “glue” for the eyes)
- Optional: Cooking spray or a small amount of melted butter
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or spray it lightly with non-stick cooking spray. Open the can of crescent roll dough and unroll it into one large rectangle. Press the perforations together with your fingers to create a solid sheet. Use a pizza cutter or a sharp knife to cut the dough into thin, long strips—aim for about 1/4 inch wide. Do not worry about making them perfectly straight; the irregular “bandages” look more authentic!
- Pat each hot dog dry with a paper towel. This is a crucial step to ensure the dough sticks to the meat. Take one strip of dough and begin wrapping it around a hot dog. Start at one end and wind it around, leaving a small gap near the top for the “face.” Continue wrapping down to the bottom. Overlap the dough occasionally to mimic the look of ancient mummy wrappings. If a strip breaks, just pinch it back together. Repeat this process for all eight hot dogs.
- Place the wrapped mummies on the prepared baking sheet. Leave about an inch of space between each one so the dough can expand. If you want a deeper golden color, lightly brush the dough with melted butter. Slide the tray into the oven and bake for 10 to 12 minutes. You want the crescent dough to be light golden brown and the hot dogs to be heated through. Keep a close eye on them during the last two minutes as the thin strips of dough can brown quickly.
- Remove the tray from the oven and let the mummies cool for about two minutes. This prevents the “eyes” from melting or sliding off. Place two small dots of mustard or ketchup in the open “face” area you left earlier. Gently press the candy eyeballs onto the dots. If you do not have candy eyes, two small dots of mustard work perfectly as spooky yellow eyes. Serve immediately with extra “blood” (ketchup) for dipping!
- Cook Time: 15 minutes