Although most recipes that you find around Halloween are dessert based, I love to make these mini hot dog mummies for a snack or appetizer on Beggar’s night.
Mini hot dogs wrapped in crescent roll dough that resembles a mummy. Then, to make it even better, they are served with a delicious homemade honey mustard dip.
An easy to eat appetizer that requires no utensils and that is perfect for your Halloween celebration!
However, if you are also wanting to make a few sweet snacks for your party, be sure to check 6 of my favorite, easy to make Halloween treats. They are cute, fun to make, and delicious.
Mini Hot Dog Mummies With Honey Mustard Dip
1. Refrigerated Crescent Rolls
You can find a roll of crescent rolls in the refrigerator section of the grocery store where you find canned biscuits and cinnamon rolls.
Although you can purchase buttery or flaky crescent roll dough, I prefer to use the standard tube of crescent roll dough. However, off brand and reduced fat varieties are okay to use.
The key here is to keep the dough cold until ready to use. Otherwise the dough gets sticky and difficult to work with.
2. Miniature Hot Dogs
If you are making this recipe for only the children to enjoy, then I would recommend purchasing mini hot dogs. However, you can also make them with mini sausages, which are often times easier to find at the store.
And just in case you are wondering, you can make large hot dogs into mummies as well. However, you may need to purchase another roll of crescent roll dough.
The egg is used to help brown the dough that is wrapped around the mini hot dogs. Although it isn’t absolutely necessary to brush the tops with the egg wash, it adds a nice little shine to your mini hot dog mummies.
4. Dijon Mustard or Candy Eyes
To make things easy, I most often use dijon mustard for the eyes. However, if you happen to have candy eyes on hand, they make the mummies extra cute!
Honey Mustard Dip Ingredients
- Dijon mustard
- Apple Cider Vinegar
The first step in making these mini hot dog mummies is to preheat the oven and gather a baking sheet. For easy clean up, line the baking sheet with parchment paper or a silicone baking mat.
I absolutely love these Silicone Baking Mats. I have saved so much money because I no longer have to purchase expensive parchment paper that I can only use one time.
They prevent anything from sticking to the baking sheet and clean up is a breeze!
After you have your baking sheet prepared, set it aside. Now place a large cutting board on the counter.
Wrap The Hot Dogs
Take the crescent roll dough out of the refrigerator and separate the dough into two rectangles. Seal the seams by pinching and pressing the perforations together.
Place the long side of the dough parallel to the edge of the front of the counter. Then use a pizza cutter to vertically cut each rectangle into 10 strips. You will start the first cut at the edge closest to you and extend your arm upward to make each cut.
Grab one strip of dough and starting at one end, wrap it around each hot dog in a mummy like pattern.
Be sure to leave a space towards to the top where a face would typically be located. This is the spot where the eyes will be placed.
Repeat the process until all of the mini hot dogs are wrapped in the dough. Then place each mini hot dog mummy on the prepared baking sheet, approximately 1 inch apart from each other.
Before you place them in the oven, prepare an egg wash. In a small bowl, whisk an egg and a little water together. Then brush the top of the crescent roll dough with the egg wash.
Place the pan in the oven and bake until golden brown. This will take approximately 10-15 minutes.
Prepare The Honey Mustard Dipping Sauce
While the mini hot dog mummies are in the oven, prepare the honey mustard dipping sauce. In a small bowl, combine the ingredients and whisk until smooth.
Place the sauce in the refrigerator until ready to serve.
Add The Eyes
Once the crescent roll dough is cooked through, remove the pan from the oven. Let the hot dogs rest for 3-4 minutes on the baking sheet.
Then carefully remove the hot dog mummies to a serving platter. Use the end of a toothpick and dip into the Dijon mustard and dot each mummy with two eyes.
Or dip the back side of small candy eyes in water and place them on the exposed mummy face.
Serve warm with the honey mustard dipping sauce, ketchup or Ranch dressing.
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- 8 ounces refrigerated crescent roll dough
- 20 miniature hot dogs or mini sausages
- 1 large egg
- 2 teaspoons water
- Dijon mustard
Honey Mustard Dip
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 tablespoon cider vinegar
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Separate crescent roll dough into 2 rectangles pinch seams to seal perforations. With the long end of the rectangle facing the same direction as the edge of the counter, cut each rectangle into 10 strips. Wrap 1 strip around each hot dog in a mummy like pattern, leaving space at the top for where the 'face' would be.
- Place on the prepared baking sheet, leaving at least 1 inch space between the hot dogs.
- In a small bowl, whisk the egg and water until well combined and then brush over the top of the crescent roll dough.
- Bake at 375° until golden brown, approximately 10-15 minutes.
- While the mummies are baking, make the honey mustard by whisking all the ingredients together in a small bowl. Refrigerate until ready to serve.
- When the crescent rolls are golden brown, remove them from the oven and carefully place them on a serving tray.
- Use the end of a toothpick to dip in the Dijon mustard to make 2 eyes on each mummy.
- Serve with the honey mustard sauce.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 308Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 48mgSodium: 636mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 8g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.