Mummy hot dogs might seem like a simple party snack, but they carry a bit of magic in every bite. Wrapping hot dogs in flaky pastry transforms a familiar favorite into something playful and unexpected. It’s a nostalgic nod to childhood sleepovers and Halloween nights, where the fun was just as important as the flavor.
Why these hot dogs deserve a spot on your spooky menu
They’re quick, fun, and bring a nostalgic thrill with every bite. Perfect for last-minute parties or a cozy night in. The crispy pastry and smoky hot dog combo makes every bite memorable, even if you’ve made them a hundred times.
What makes these mummy hot dogs tick
- Hot dogs: Juicy and smoky, they form the core of the mummy’s body. Swap for veggie dogs if you want a plant-based version.
- Puff pastry or crescent roll dough: Flaky, buttery, and crispy—crucial for that mummy wrap look. Use homemade if you’re feeling ambitious.
- Egg wash: A beaten egg gives a shiny, golden finish. For a vegan touch, try almond milk mixed with turmeric for color.
- Olives or small vegetables for eyes: Add a pop of creepy black or green. Think of them as the blinking, beady eyes of your mummy.
- Mustard or ketchup: Optional for dribbles and extra flavor. Smear or drizzle for that messy, spooky effect.
Tools of the spooky trade
- Baking sheet: To hold the wrapped hot dogs during baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Pastry brush: To apply egg wash for a shiny, golden crust.
- Sharp knife or scissors: To cut pastry strips neatly.
- Cooling rack: To cool the hot dogs without sogginess.
Step-by-step to a cozy, crispy treat
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Line a baking sheet with parchment paper for easy cleanup.
Step 3: Wrap each hot dog in a thin strip of puff pastry or crescent roll dough, sealing the edges with a little beaten egg.
Step 4: Place the wrapped hot dogs seam-side down on the baking sheet.
Step 5: Brush the tops lightly with egg wash for a golden finish.
Step 6: Bake for 15-20 minutes until the pastry is puffed and golden brown, and the hot dogs are heated through.
Step 7: Remove from oven and let sit for 5 minutes before serving to prevent burns.
Cooking checkpoints and tips to get it just right
- Ensure the pastry is sealed well to avoid leaks during baking.
- Bake until the pastry is golden and puffed, not pale or soggy.
- Use a food thermometer to check the hot dogs reach at least 60°C (140°F) inside.
- Watch the pastry edges; if they brown too quickly, cover loosely with foil to prevent overburning.
Avoid these common mummy hot dog pitfalls
- Pastry unravels or leaks.? SEAL THE EDGES WELL to prevent pastry from unwrapping during baking.
- Pastry is underdone, doughy, or pale.? Bake slightly longer if pastry is pale; check at 15 minutes.
- Hot dogs are not heated through.? Use a thermometer to ensure hot dogs reach 60°C (140°F).
- Burnt pastry edges.? Cover edges with foil if they brown too quickly.
Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper to prevent sticking.
- Unroll the puff pastry or crescent dough on a clean surface, and cut it into strips about 1 inch wide using a sharp knife or scissors.
- Wrap each hot dog snugly with a strip of pastry, starting at one end and spiraling around to cover the hot dog completely. Seal the edges with a little beaten egg to keep the pastry in place.
- Place the wrapped hot dogs seam-side down on the prepared baking sheet, arranging them evenly apart.
- Brush the tops of each mummy with the beaten egg to give them a shiny, golden finish once baked.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed, golden, and crispy, and the hot dogs are heated through. Keep an eye on the edges; if they brown too quickly, cover with foil to prevent burning.
- While baking, slice the olives in half to create small beady eyes.
- Once baked, remove the mummy hot dogs from the oven and transfer them to a cooling rack. Let them sit for about 5 minutes to cool slightly and set.
- Decorate each mummy by placing two olive halves on top for eyes, pressing gently to secure. Optional: drizzle with mustard or ketchup for extra spooky flair.
- Serve these crispy, playful mummies warm with extra mustard or ketchup on the side for dipping and enjoy!
Notes
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
