Spooky Mummy Dogs for Halloween: A Frightfully Fun Treat!
Looking for a fun Halloween recipe that’s easy, kid-approved, and totally Instagram-worthy? These Spooky Mummy Dogs are the perfect mix of creepy and cute!
These adorable (and slightly eerie) snacks are a festive twist on the classic pigs-in-a-blanket, wrapped up to look like mini mummies. They’re quick, easy, and guaranteed to be a hit with kids and adults alike.
Halloween is the perfect time to get creative in the kitchen — and what better way to bring some spooky fun to your party table than with Mummy Dogs!
You Will Need The Following Ingredients….
- 1 can of crescent roll dough (or puff pastry)
- 8 hot dogs
- 2 tablespoons of mustard or ketchup (for “eyes”)
- Optional: cheese slices, for an oozy surprise inside!
🧙♀️ Tips for Extra Spookiness:
- Use mini sausages for bite-sized party snacks.
- Serve with “bloody” ketchup or “slime” mustard dipping sauces.
- Add edible candy eyes if you want your mummies to look extra animated!
Spooky Mummy Dogs are frightfully simple to make and delightfully delicious to eat. Whether you’re hosting a haunted house party or just want a fun Halloween dinner idea, these creepy-cute snacks are sure to wrap up your celebration in style!
These Spooky Mummy Dogs are guaranteed to disappear faster than a ghost in the night! They’re simple to make, perfect for kids, and bring that magical Halloween vibe to any table.
Scroll down for the complete recipe and Happy Halloween!!
Ingredients
- 1 can refrigerated crescent roll dough (or puff pastry)
- 8 hot dogs or mini sausages
- 2 tbsps mustard or ketchup (for the eyes)
- Optional: cheese slices for extra gooey goodness
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper.
- Unroll the crescent dough and cut it into thin strips — about ¼ inch wide.
- Wrap each hot dog with dough strips, leaving little gaps for that mummy look. Don’t forget to leave room for the face!
- Add a slice of cheese under the dough for extra flavor.
- Bake for 12–15 minutes, or until golden brown.
- Once cooled slightly, dot on “eyes” using mustard or ketchup.