Mummy Hot Dogs

The only thing better than a sausage wrapped in tender pastry dough is one that looks like a spooky mummy! Maybe the most iconic Halloween treat of all time, mummy hot dogs have been peeking out of their wrappings on the pages of food magazines since most of us were kids.

But have you actually tried making mummy hot dogs? These buttery, flaky, ultra-easy snacks aren’t just for kids. Wanna see how to make them at home?

A mummy dog is just a spooked-up pig in a blanket. It first became popular in 1957 when it appeared in Betty Crocker’s Cookbook for Boys and Girls. (Talk about a claim to glory: being the recipe developer who first cut crescent roll dough into crypt wrappings!). Since then the mummy dog has made a regular October appearance in the pages of Martha Stewart and Better Homes and Gardens — and now Pinterest.

But you don’t have to be a domestic goddess to knock out a batch of these buttery, salty mummies. They can be served as a party appetizer or even as a quick dinner before trick-or-treating. This two-ingredient (well, three if you count the eyes!) recipe is easy enough for elementary school-aged kids to help with, making it even more fun to assemble.

And like I said, mummy hot dogs aren’t just for kids. If a plain hot dog feels too elementary-cafeteria for your more adult tastes, go hog-wild. There are so many fully cooked sausages on the market these days, so why settle for wieners? Try smoked pork sausages or even one of the many chicken sausage varieties for a flavorful take both kids and adults will enjoy.

If you have picky eaters, the caper eyes are totally optional (and easy to remove). But I suggest giving them a try — their pickled flavor tastes delicious in the meaty, buttery dinner rolls.