Mummy Hot Dogs With Spider Web Sauce

These adorable Mummy Hot Dogs With Spider Web Sauce are a great way to celebrate Halloween and feed the kids before trick or treating or starting the Halloween party at home!

I like to do a Halloween buffet for the parents and kids before heading out to trick-or-treat. The table always includes these Mummy Hot Dogs, as well as a large pot of Melted Monster Chili, The Devil’s Eggs And Spiders, Bones And Blood (or breadsticks and sauce), Peanut Butter Truffle Spider Cookies, Severed Monster Finger Cookies, bottled water or juice boxes for the kids, and Blueberry Lychee Eyeball Cocktails and Pumpkin Pie Martinis for the adults. We deserve a ‘treat’ too!

Mummy Hot Dogs?

Think ‘pigs in a blanket’. You know – those little weenies wrapped in pastry that they serve at weddings or parties that nobody can get enough of.

What kid (or adult, for that matter) doesn’t love a hot dog wrapped in a crescent roll? A hot dog stuffed with cheddar cheese and wrapped in buttery, flaky crescent dough and then baked to golden perfection seems to satisfy everyone. They’re a childhood staple and always a hit. Why not take some time and make them Halloween festive by wrapping strips of dough around the hot dog so they resemble a mummy!  

Ingredients Needed

• Refrigerated crescent roll dough – if you can find the sheets of dough, that’s always easier, but the traditional dough perforated into little triangles also works. You pinch the seams together before cutting the dough into strips. I use Pillsbury crescent dough. I’ve tried other brands, but they did not work well, were difficult to work with, and baked too greasy.
• Hot dogs – use all beef hot dogs for the best results. I like Hebrew National, but it is a matter of taste. Use what your family enjoys.
• Cheese – I like Extra Sharp Cheddar, but any cheese works. You could also buy beef hot dogs with cheese in the dog to save some time.
• Candy eyes are optional, but kids like sweet eyes. It’s like a bit of dessert right on their hot dog. You could also use mustard or ketchup to make little eyes.
• Condiments for the dipping sauce – I used ketchup and mustard. Barbecue sauce, mayonnaise, chili sauce, or even cheese sauce would work.

Steps To Make This Recipe

1. Unroll the crescent roll dough and pinch the seams together if necessary.
2. Use a sharp knife or a pizza cutter to cut 40 long slices lengthwise.
3. Cut the cheese, lengthwise, in half and then in half again so you have 4 long slices of cheese from each whole slice.
4. Wrap 4 long dough strips around a hotdog and cheese slice to look like ‘bandages’, crisscrossing and stretching the dough to cover the hot dog. Leave an area free of dough to make a ‘face.’
5. Bake until the dough is golden brown. Remove from oven and cool slightly.
6. Use mustard or ketchup to ‘glue’ the candy eyes onto each mummy.
7. Pour ketchup into a small bowl.
8. Squirt mustard in concentric circles on top of the ketchup.
9. Using a toothpick to pull the circles from the center to the outer edge creates a ‘spider-web’ effect.
10. Serve mummy dogs with spiderweb sauce.

Tips For Making This Recipe

• If you can’t find or don’t have crescent dough sheets, use the perforated crescent roll dough and pinch the perforations together.  It will work just as well!
• I like using all-beef hot dogs, but whatever you have will work.  I’ve found that all-beef hot dogs have more flavor. 
• Most American hot dogs are already fully cooked, so there is no need to cook them before making the mummies.
• Pinch the dough together to hold in the cheese on the backs of the mummy dogs.  You want to see a little of the hot dog from the front of the mummy.
• For a more adult flavor, brush the top of each mummy dog with melted butter and a sprinkle of grated parmesan cheese.
• If you don’t want to use candy eyes for the face, use mustard to draw little eyes on the face. You could also use the end of a straw to punch small circles out of cheese and place them on the hot dog mummy after it has been baked. Make ‘pupils’ by dipping a toothpick into ketchup or mustard and dotting the cheese.
• Be sure to allow the hot dogs to cool a bit before serving them. We don’t want to burn little mouths.

Can You Use Something Other Than Crescent Dough?

Yes! Puff pastry works great! Just thaw the pastry completely and increase the oven temperature to 400 degrees. Your mummies will have flakier ‘bandages’ that are very delicious.

You can also use thin pizza crust from a can. Reduce your oven temperature to 350. Before unrolling the dough, cut 20 slices. Use 2 long slices per hot dog.

Can These Be Made Ahead Of Time?

I have not had success making them ahead of time. The ‘bandages’ are not clearly defined and look like vaguely lumpy dough wrapped around the hot dog. Please let me know if you have success making them ahead of time!

How Can I Store Leftovers, Then Reheat The Mummy Hot Dogs?

Place cooled leftover mummy dogs into an airtight container or zip-top bag and refrigerate for up to 3 days.

To reheat them, place on an ungreased baking sheet, cover them with foil, and bake in a 325-degree oven for 10 minutes or until hot.

Equipment Needed

• Baking sheets
• Silicone baking mats
• Pizza cutter or sharp knife

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