Your kids will go crazy for these Mummy Hot Dogs using only three simple ingredients and very easy to prepare. These are the perfect snack or addition to your Halloween or fall spread.
MUMMY HOT DOGS
Halloween is approaching and it’s a great time to plan fun, festive snacks. These Mummy Hot Dogs are a crowd-pleaser: quick to assemble, adorable on the plate, and made with just a few pantry staples. They’re ideal for kids’ parties, fall gatherings, school events, or an easy weeknight treat that adds a seasonal touch.
This recipe relies on only three main ingredients: hot dogs, puff pastry, and an egg wash. Simple additions—mayonnaise, mustard, poppy seeds, or candy eyes—let you customize the mummies’ faces. The technique is straightforward and requires minimal hands-on time, so they’re perfect when you want something festive without a lot of fuss.
How to Make Mummy Hot Dogs
- Preheat the oven to 375°F (190°C).
- Unfold the puff pastry sheets on a lightly floured surface. Using a sharp knife or pizza cutter, cut each sheet into 10 thin strips. A large cutting board provides a convenient workspace for assembly.
- Wrap 4 or 5 pastry strips around each hot dog, leaving small gaps to resemble mummy bandaging. Arrange the wrapped hot dogs on a non-stick baking sheet or one lined with parchment paper, spacing them evenly.
- Whisk one large egg with about 1 tablespoon of water to make an egg wash. Brush each mummy hot dog lightly on all exposed pastry surfaces to promote even browning.
- Bake for 10–13 minutes, or until the puff pastry is puffed and just turning golden brown. Watch closely near the end to avoid over-browning.
- Remove from the oven and let cool for a couple of minutes on the baking sheet so the pastry sets.
- To make the eyes: place two small dollops of mayonnaise on each mummy and top with a black seed such as a poppy seed or sesame seed for pupils. Alternatively, use a small dot of mustard for contrast or press on candy eyes secured with a tiny dab of ketchup or mustard.
- Serve warm with your favorite dips—ketchup, mustard, or a spiced aioli work well—and enjoy!
Ingredients
- 5 puff pastry sheets (store-bought, thawed if frozen)
- 1 – 16 ounce package of hot dogs (about 10 hot dogs)
- 1 egg wash (1 large egg + 1 tablespoon water)
- Mayonnaise, mustard, poppy seeds or candy eyes for decorating the eyes
Tips and Variations
- For flakier pastry, keep the puff pastry cold until you’re ready to cut and wrap. Brief chilling after assembly can help the strips maintain shape.
- Try mini cocktail franks for bite-sized mummies. Adjust baking time slightly if you reduce size.
- If you prefer a spicier option, spread a thin layer of smoked mustard or a mild chipotle mayo on the hot dog before wrapping.
- To secure candy eyes, use a tiny amount of ketchup or mustard so they don’t slide off when served.
- Make these ahead of a party and reheat briefly in a low oven (about 300°F / 150°C) to crisp the pastry before serving.
What Else to Serve at Halloween
Mummy Cookies
Monster Cookie Bars
Instant Pot Turkey Chili
Reese’s Frankenstein Cupcakes
Recipe Details
Prep time: 20 mins | Cook time: 15 mins | Total time: 35 mins
Yield: 10 hot dogs
Notes
If you plan to use candy eyes, secure them with a small dab of ketchup or mustard so they stay in place. You can also use tiny seeds or dots of mayonnaise and poppy seeds for a more savory option.
Nutrition (approximate per serving)
- Calories: 688 kcal
- Carbohydrates: 56 g
- Protein: 10 g
- Fat: 48 g (Saturated fat: 12 g)
- Sodium: 331 mg
These Mummy Hot Dogs are a simple, festive snack that’s easy to customize and quick to prepare. Whether you’re feeding a crowd or just making a playful weeknight dinner, they add a bit of Halloween fun with minimal effort.