Crescent Wrapped Hot Dogs (Mummy Dogs)
This post may contain affiliate links. Please read my disclosure policy.
These Crescent Wrapped Hot Dogs are the perfect mix of spooky and tasty, making them a Halloween party favorite. Flaky crescent dough, juicy hot dogs, and silly candy eyes come together in a treat that’s as fun to make as it is to eat!
Sheila’s Recipe Snapshot for Mummy Dogs Recipe
These are the kind of treats that make people smile before they even take a bite!
If there is ever a time to take advantage of fun, festive food, it is definitely during Halloween! I’ve been making these mummy hot dogs for years, and they never fail to get a laugh (and disappear fast).
I love that they take such little effort but still feel creative and festive! Plus, you can get the kids involved in “wrapping the mummies” before they go in the air fryer.
And if you’ve got an air fryer, you’ll love how quickly they cook, perfect for when you’re juggling costumes, candy, and spooky movie marathons. Just a few strips of dough, a hot dog, and some googly eyes, and you’ve got a platter full of edible mummies in no time!
Ingredient Notes for Mummy Hot Dogs
- Crescent rolls | Soft, buttery dough that bakes up golden and flaky.
- All-beef hot dogs | Juicy and flavorful! Just use your favorite brand.
- Egg white | Helps give the dough a shiny, golden finish.
- Water | Just a splash to thin the egg wash.
- Edible eyeballs | For the perfect finishing touch. Find them in the baking aisle or online!
Variations and Substitutions
- Hot Dogs: Use cheese-filled hot dogs for a melty surprise inside. Or feel free to swap in veggie dogs for a meatless option.
- Dough: Try puff pastry strips for a flakier wrap!
- Eyes: Use mustard dots instead of candy eyeballs if you don’t want to use edible eye candy.
How to Make Crescent Wrapped Hot Dogs
These mummy dogs are so simple—you’ll only need a can of crescent rolls, hot dogs, and your favorite dipping sauces.
PREHEAT. Preheat the air fryer to 350°F (175°C) for about 5 minutes.
UNPACK AND DRY THE HOT DOGS. Remove the hot dogs from the packaging and pat dry with paper towels. This will help the crescent rolls stick to the hot dogs better.
PREP THE CRESCENT ROLL DOUGH. Unroll the crescent roll dough and separate it into 4 rectangles, pressing the edges of 2 triangles together to seal.
SLICE INTO STRIPS. Using a knife or pizza cutter, slice each rectangle into thin strips (about 1/4 inch wide).
WRAP THE HOT DOGS. Take one hot dog and start wrapping it with a crescent roll strip, leaving a small gap for the face. Continue wrapping until the hot dog is covered, resembling a mummy. Repeat with the remaining hot dogs and crescent roll strips.
BRUSH WITH EGG WASH. In a small bowl, whisk the egg white and water with a fork until frothy. Use a pastry brush to brush a thin layer over the tops of the dough on the wrapped hot dogs.
AIR FRY. Air fry at 350°F (175°C) for 5-7 minutes or until the crescent rolls are golden brown and cooked through.
DECORATE. Remove the mummy dogs from the air fryer and let them cool slightly. Place the edible eyeballs in the gap you left for the face. If needed, you can use a drop of mustard or ketchup to help the eyeballs stick.
SERVE & ENJOY. Serve the mummy dogs warm with your favorite dipping sauces like ketchup, mustard, or nacho cheese.
More Recipe Success Tips
Storage and Reheating Tips
- To Store: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to keep the dough crisp! Avoid the microwave if possible to prevent sogginess.
- To Freeze: Air fry or bake the mummy hot dogs first, let them cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe bag and store for up to 2 months. Reheat directly from frozen in a 350°F oven or air fryer until hot and crisp.
Frequently Asked Questions
Press the dough ends firmly against each other when wrapping, and use the egg wash to help seal them. Also, avoid stretching the dough too thin.
You can wrap the hot dogs in dough and refrigerate them overnight. Just brush with egg wash and bake right before serving for the best texture.
A small dab of mustard, ketchup, or even cream cheese will work. Make sure the hot dogs have cooled slightly so the eyes don’t slide off.
Looking for More Air Fryer Recipes?
These easy air fryer jalapeño poppers and my air fried onion rings are family favorites. I have a yummy air fryer puff pastry chocolate twists recipe, too!
What to Serve With Air Fryer Mummy Dogs
These mummy hot dogs pair perfectly with classic sides like parmesan truffle fries or smashed little potatoes.
For dipping, go with ketchup, mustard, nacho cheese, or even some homemade chick fil-a sauce! If you are serving these at a Halloween party, be sure to serve along with some spiced apple cider and pumpkin whoopie pies for dessert!
Love this recipe? Bookmark it for the future!
Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.
Crescent Wrapped Hot Dogs (Mummy Hot Dogs)
Ingredients
- 1 8-oz. can refrigerated crescent rolls
- 1 8-count pkg. all-beef hot dogs
- 1 large egg white
- 1 teaspoon water
- Edible eyeballs
Instructions
- Preheat the air fryer to 350°F (175°C) for about 5 minutes.
- Unroll the crescent roll dough and separate it into 4 rectangles, pressing the edges of 2 triangles together to seal.
- Using a knife or pizza cutter, slice each rectangle into thin strips (about 1/4 inch wide).
- Take one hot dog and start wrapping it with a crescent roll strip, leaving a small gap for the face. Continue wrapping until the hot dog is covered, resembling a mummy. Repeat with the remaining hot dogs and crescent roll strips.
- In a small bowl, whisk the egg white and water with a fork until frothy. Use a pastry brush to brush a thin layer over the tops of the dough on the wrapped hot dogs.
- Place the wrapped hot dogs in the air fryer basket, making sure they are not touching each other. Cook in batches if needed.
- Air fry at 350°F (175°C) for 5-7 minutes or until the crescent rolls are golden brown and cooked through.
- Remove the mummy dogs from the air fryer and let them cool slightly. Place the edible eyeballs in the gap you left for the face. If needed, you can use a drop of mustard or ketchup to help the eyeballs stick.
- Serve the mummy dogs warm with your favorite dipping sauces like ketchup, mustard, or nacho cheese.
Notes
- Seal the seams. When pressing crescent triangles into rectangles, make sure the seams are fully sealed to prevent splitting during baking. If they aren’t well sealed, the dough can open up and lose the mummy look.
- Don’t wrap too tightly! The dough needs a little space to puff up without squeezing the hot dog. Wrapping too tightly can also cause the dough to tear as it bakes.
- Air fry in batches, if necessary. Avoid overcrowding so the dough crisps evenly. Too many in the basket at once will steam instead of crisp.
- Bake them in the oven, if preferred. If you’re baking, use parchment paper for easy cleanup. This also keeps the bottoms from over-browning. Preheat the oven to 350 degrees, and bake for 13-15 minutes, until golden brown.
- Stick the eyes last! Let the hot dogs cool slightly before adding eyes so they don’t slide off. A small dab of mustard or ketchup makes them stick perfectly.
- To Store: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to keep the dough crisp! Avoid the microwave if possible to prevent sogginess.
- To Freeze: Air fry or bake the mummy hot dogs first, let them cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe bag and store for up to 2 months. Reheat directly from frozen in a 350°F oven or air fryer until hot and crisp.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
