Print

Easy Mummy Hot Dogs with Spider Web Mustard

mummy hot dogs - featured image
Print Recipe

These easy mummy hot dogs with spider web mustard are a fun, spooky Halloween treat that comes together in just 20 minutes. Made with only three core ingredients, they are perfect for parties, school events, or a festive family dinner.

Ingredients

Scale
  • 1 package (8 count) hot dogs
  • 1 can (8 ounces) crescent roll dough (Pillsbury Original Crescents recommended)
  • Yellow mustard (for spider web)
  • Optional: Ketchup for dipping
  • Optional: Candy eyes for decoration

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Pat hot dogs dry with a paper towel to help dough stick.
  3. Unroll crescent dough and separate into 8 triangles along perforated lines.
  4. Cut each triangle lengthwise into 3-4 thin strips, about 1/2 inch wide, using a pizza cutter or sharp knife.
  5. Wrap a dough strip around each hot dog, starting at one end and overlapping slightly like a bandage. Leave a small gap at one end for the ‘face.’ Do not pull dough tight; leave it slightly loose.
  6. Place wrapped hot dogs seam-side down on the prepared baking sheet, leaving space between each.
  7. Bake for 12-15 minutes, until dough is golden brown and cooked through.
  8. Let mummies cool on a cooling rack for about 5 minutes before adding mustard web.
  9. Prepare mustard: Use a squeeze bottle with a thin tip, or spoon mustard into a small zip-top bag and snip off a tiny corner.
  10. Create spider web: Squeeze a small dot of mustard for eyes on the ‘face’ end. Squeeze a thin spiral of mustard around the ‘head’ area. Use a toothpick to gently drag from the center outward through the mustard lines to create web spokes. Wipe toothpick clean after each drag.
  11. Serve immediately while warm.

Notes

Let crescent dough sit at room temperature for 10 minutes before opening to prevent cracking. Do not wrap dough too tightly; leave slack for puffing. Cool mummies for 5 minutes before adding mustard web to prevent melting. For best results, serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in oven or air fryer at 350°F for 5-7 minutes. Unbaked wrapped mummies can be frozen for up to 2 months; bake from frozen, adding 3-5 minutes.

Nutrition

Keywords: mummy hot dogs, Halloween recipe, easy appetizer, crescent roll hot dogs, spider web mustard, spooky snacks, kid-friendly

Find it online: https://daintydine.com/easy-mummy-hot-dogs-with-spider-web-mustard/