Recipe: Mummy Hot Dogs

(Image credit: Joe Lingeman)

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 them? These buttery, flaky, ultra-easy snacks aren’t just for kids. Wanna see how to make them?

Mummy Dogs: From Then to Now

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, they 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 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.

(Image credit: Joe Lingeman)

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3 Ratings

Mummy Hot Dogs

Makes16 hot dogsServes16


  • 2 (8-count)

    packages hot dogs or cooked sausages

  • 2 (8-ounce) cans

    crescent rolls

  • 2 tablespoons

    capers (optional)



  1. Heat the oven to 375°F and line two baking sheets with parchment paper.

  2. Working with one can at a time, unroll the crescent dough onto a cutting board in one sheet. Use a pizza wheel or sharp knife to cut the crescent dough lengthwise into 16 (1/4-inch) strips. Wrap each hot dog in two strips of dough, criss-crossing the strips in places and stretching the dough to make it thicker in some places and thinner in others. Transfer the wrapped dogs to the prepared baking sheets. Press two capers into the dough on one end of the dogs to look like eyes — the dough will puff around them as they bake, holding them into place.

  3. Bake the Mummy Dogs until golden, 10 to 12 minutes.