These fun Halloween Mummy Dogs are not only cute and kind of hilarious, they're super easy to make. The homemade dough makes them TASTY, too!
Today, I’m sharing my recipe for mummy hot dogs.
Did you see those super cute, pastry wrapped mummy dogs that seemed to be everywhere least year?
Adorable hot dog mummies, wrapped with crescent rolls or puff pastry - great as an easy dinner, and a fun finger food for Halloween night.
While I love the idea of Halloween mummy dogs, I’m meh on using crescent roll dough.
It’s not something I tend to have on hand, and it’s always tasted kind of ... fake?... to me.
It’s a super simple dough - only 3 ingredients - that takes less than 5 minutes to come together. It’s buttery, rich, and just a really gorgeous dough to work with. It's soft and rolls out easily - the perfect recipe for whipping up this fun treat.
You can even make a double batch at once, and keep some in the fridge for a few days - it’s a great thing to have on hand, letting you whip out these tasty treats on a moment’s notice.
So, when you’re considering what to make for Halloween dinner or your next Halloween party, consider giving these a try!
Gluten Free Mummy Dogs
Need a gluten-free version of this recipe? Check out my Gluten Free Mummy Dogs recipe, over on Beyond Flour!
This recipe requires only a handful of super simple ingredients:
For the quick pastry dough, you will need:
All purpose flour
1 Large Egg
Candy Eyes or sliced olives
As far as the wieners go, you can use whatever classic hot dogs you like.
Regular hot dogs are always a nostalgic hit - and kid favorite.
I like all beef hot dogs, my husband prefers chicken or turkey dogs, sometimes veggie dogs.
You can make larger mummy dogs using your favourite bratwurst, just make sure your brats are cooked before wrapping them with the dough.
How to Make Homemade Mummy Dogs
The full recipe is in the recipe card at the end of this post, this is a pictorial walk through:
Make the Dough
Beat butter and cream cheese until well mixed and soft. Slowly add flour, mixing to combine.
Note: You can do this in a food processor, a stand mixer, or with a bowl and electric hand mixer.
Once all flour is added, turn out and knead until well incorporated and smooth.
Form a disk, wrap tightly in plastic wrap, and chill for about 30 mins.
Pre heat oven to 425 F, line 2 large baking sheets with parchment paper.
On a lightly floured surface, roll dough into a large pastry sheet, about ⅛" thick.
Carefully wrap strips of dough around a wiener, leaving a small space open for the mummy eyes (after baking).
Squeeze each mummy dog all over, to join pieces of dough to each other.
Arranged wrapped wieners on prepared baking sheet.
Use a pastry brush to brush this egg wash all over each wrapped wiener.
I like to spoon a Tablespoon or so of mustard into a piping bag, and pipe two little spots to glue the confectionary eyeballs down.
You can skip the eyeballs entirely, if you like - mustard and/or olive slices work, too!
Serve hot, with mustard and/or ketchup as dip.
Leftovers can be stored in an airtight container in the fridge for several days. Best when reheated in a 400F air fryer for a few minutes.
More Halloween Ideas
If you're still considering ideas for Halloween recipes and other ideas, be sure to check out my:
3D Halloween Bat Cupcakes
Bacon Wrapped Mummy Meatloaf
Black Velvet Cupcakes
Bloody Eyeball Cupcakes
Bloody Eyeball Halloween Punch
Easy Halloween Bat Cupcakes
Easy Spider Web Cookies
Fudgy Halloween Brownies
Fun Halloween Shooters
Glazed Halloween Popcorn
Gluten Free Mummy Dogs
Gluten-Free Mummy Jalapeno Poppers
Halloween Spider Web Cupcakes
How to Carve a Pumpkin Like a Pro
Jalapeno Popper Mummies
Lychee "Bloody Eyeball" Pancakes
Nightmare Before Christmas Cookies
Spider Bread Bowl
Share the Love!
Before you chow down, be sure to take some pics of your handiwork, for posterity - and social media! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
Finally, if you love this recipe, please consider leaving a star rating and/or a comment below!
- 8 oz Cream cheese
- ½ cup Unsalted butter
- 1 ½ cups flour
- 16 Weiners
- 1 Large Egg
- Mustard optional
- Candy eyes or sliced olives
- Beat butter and cream cheese until well mixed and soft. Slowly add flour, mixing to combine.
- Once all flour is added, turn out and knead until well incorporated and smooth.
- Form a disk, wrap tightly in plastic wrap, and chill for about 30 mins.
- Preheat oven to 425 F, line 2 large baking sheets with parchment paper.
- On a lightly floured surface, roll dough out to ⅛" thickness. Use a pizza wheel to cut it into thin strips.
- Carefully wrap strips of pastry dough around a weiner, leaving some open area for the eyes (after baking).
- I will usually roll one strip in a diagonal spiral one way, then a second spiral criss-crossing the first.
- Squeeze all over, to join layers of dough to each other.
- Arranged wrapped wieners on prepared baking pan.
- In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.
- Use a pastry brush to brush this egg wash all over each wrapped wiener.
- Bake for 15-18 minutes, or until golden brown.
- I like to spoon a Tablespoon or so of mustard into a piping bag, and pipe two little spots to glue the candy eyeballs down.
- You can skip the eyeballs entirely, if you like - mustard and/or olive slices work, too!
- Serve hot, with mustard and/or ketchup as dip.