Mummy Hot Dogs With Spider Web Sauce

10 Servings
33 min

These adorable Mummy Hot Dogs With Spider Web Sauce are a great way to celebrate Halloween and feed the kids before trick or treating or starting the Halloween party at home!


What kid (or adult, for that matter) doesn’t love hot dogs wrapped in crescent rolls? They’re a childhood staple and always a hit. Why not take a bit of time and make them festive by wrapping the dough around a hot dog like a mummy!


AT HOME HALLOWEEN PARTY HOW-TOs:


Let’s be honest, Halloween in the time of COVID is scary in itself. But our kiddos shouldn’t be deprived of a Halloween celebration.


Make it a party at home with a scary movie, spooky decorations, little plastic pumpkins full of candy, and an afternoon making these scary hot dogs, some slice and bake cookies, or a fun dip. And don't forget to treat yourself also with your favorite cocktail or dessert. Now that’s a party!


TIPS FOR MAKING THIS RECIPE




  • If you can’t find or don’t have the sheet of crescent dough in the can, use the crescent roll dough and pinch the perforations together. It will work just as well!
  • I like using all-beef hot dogs, but whatever you have will work. I have found that the all-beef are slightly less greasy.
  • Pinch the dough together to hold in the cheese on the backs of the mummy dogs. You want to see a little of the hot dog from the front of the mummy.
  • If you don’t want to use candy eyes for the face, use the bag of mustard to draw little eyes on the face.
  • Be sure to allow the hot dogs to cool a bit before serving them. We don’t want to burn little mouths.

Fun and adorable Mummy Hot Dogs - hot dogs wrapped in crescent roll dough and cheese. This recipe is a great way to feed the family before Trick-Or-Treating or a Halloween party at home.

Dip your Mummy Hot Dog into a ketchup and mustard spider web sauce!

Your kids will love making Mummy Hot dogs. What a better way to get children to eat than to allow them to make their own dinner!

Mummy Hot Dogs With Spider Web Sauce

Recipe details

  • 10  Servings
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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Ingredients

For the hot dogs:

  • 1 can (8-ounces) refrigerated crescent roll dough sheet 
  • 5 slices white American cheese
  • 10 bun sized all-beef hot dogs (I used Nathan’s)
  • 20 candy eyes

For the spider web sauce:

  • 1 cup ketchup
  • ¼ cup yellow mustard

Instructions

For the hot dogs

Preheat your oven to 375 degrees. Line a baking pan with parchment paper or a Silpat mat. Set aside.
Remove the crescent dough from the tube and unroll the dough. If you are using crescent rolls, unroll into a sheet and press the perforations together to “seal” them.
Using a pizza cutter, cut 20 thin strips of dough. Next, using the pizza cutter, cut the 20 strips in half so that you have 40 strips of dough.
Again, using the pizza cutter, cut each slice of cheese into 3 strips.
Line one side of each hot dog with slices of cheese.
Wrap 4 strips of dough around each hot dog and cheese slice to look like ‘mummy bandages’. It is okay to see bits of the hot dog through the ‘bandages’.
Place the hot dog on the prepared baking sheet and repeat the process with the other hot dogs, cheese, and dough strips.
I like to press the wrapped strips together and slightly flattened on the back of each ‘mummy’ to hold the cheese in place as it melts while cooking.
Bake in the preheated oven for 15 to 18 minutes or until the dough is golden brown and the hot dogs are hot. Remove from the oven.
Use a smear of ketchup to attach two candy eyes to the ‘face’ of the mummy. Set aside to cool for a minute or two.

Make the spider web sauce

Pour the ketchup into a small serving bowl.
Use a snack size zip lock bag and pour the yellow mustard into the bag. Seal tightly and snip off a tiny opening in the corner of the bag.
Squeeze concentric circles around the top of the ketchup bowl. Use a toothpick or a tip of a knife to draw lines through the mustard circles towards the center of the bowl, creating a spider web effect.
Serve the hot dogs with the spider web ketchup for dipping.

Eats By The Beach (Millie Brinkley)
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