Mummy Dogs
From our kitchen · October 27, 2026
Mummy dogs are forgiving Halloween food. A slightly crooked bandage only adds character, which is fortunate because refrigerated dough has a way of stretching wherever it pleases.
I keep the strips narrow and leave room for a face. The dough puffs in the oven, so a tightly wrapped hot dog can turn into a crescent roll with feet. Mustard eyes go on after baking. That gives the kids a job while I put the dipping sauces on the table.
Two per person with some fruit or vegetables makes an easy dinner before costumes go on. For a party, pile them on a platter and expect the strangest-looking mummy to be claimed first.
- Serves
- 8
- Prep
- 15 min
- Cook
- 17 min
- Total
- 32 min
Ingredients
1 tube (8 ounces) refrigerated crescent dough sheet
8 fully cooked hot dogs
1 tablespoon yellow mustard, for eyes
Ketchup and extra mustard, for dipping
Directions
- 1
Heat the oven to 375°F. Line a rimmed baking sheet with parchment.
- 2
Unroll the dough and cut into about 32 narrow strips. If using perforated crescent dough, pinch the seams together first.
- 3
Pat hot dogs dry. Wrap each with four strips, leaving a small opening near one end for the face. Keep small spaces between the strips so they bake through.
- 4
Place on the sheet and bake 13–17 minutes, until the dough is golden and the hot dogs reach 165°F. If the dough browns early, tent loosely with foil.
- 5
Cool 3 minutes. Use a small food bag with a tiny corner snipped off to pipe two mustard eyes onto each face. Serve with dipping sauces.
One family tip
For young children, cut the finished hot dogs lengthwise and into small pieces before serving.
Got one your family asks for?
Send it in and we’ll run it in Arabella on the Prairie. Tell us how you’d like to be credited — or stay anonymous.
Share your family’s recipe