Mummy Dogs
These Mummy Dogs and dips are the perfect easy Halloween appetizer. They take minimal effort, but are still spooky and fun for both kids and adults to enjoy.
Servings: 8 Servings
Calories: 113kcal
Ingredients
- 1 Package of hotdogs 8 hotdogs
- 1 Can of refrigerated Crescent roll sheets
- 16 candy eyes
- Mustard
- ketchup
- Mayonnaise
- Pickle relish
- 1 slice of cheese
Instructions
Oven Directions
- Preheat the oven to 375° and spray a cookie sheet with nonstick cooking spray.
- Unroll the crescent dough on a large cutting mat. Cut ¼th inch slices down the long side of the dough.
- Starting at one end, wrap a strip of dough randomly around the hot dog. You may wish to use 2 strips per hot dog. Leave a gap for the eyes.
- Place the crescent wrapped hot dogs on the pan and place in the oven. Bake for 10 minutes and check if the dough has cooked. Add another minute or 2 of baking time if the dough isn’t quite baked through.
- Put a dot of mustard for each eye, then place a candy eye on the mustard. This will help “glue” the eyes on. You don’t need much. Serve with your choice of dips.
Air Fryer Directions
- Preheat air fryer to 330 degrees for 5 minutes.
- Prepare air fryer basket with cooking spray.
- Place mummy dogs inside air fryer. Set timer for 5 to 6 minutes or golden brown.
- Carefully remove mummy dogs from air fryer basket. Put a dot of mustard for each eye, then place a candy eye on the mustard. This will help “glue” the eyes on. You don’t need much.
- Serve immediately with your choice of dip.
Dip Directions
- Web: Fill a small bowl with ketchup. Make three circles around the bowl, each one smaller than the last. Space each circle out evenly from the other. Put a large dot of mustard in the middle. Using a toothpick, start from the middle and pull straight out past the last circle to create a line of mustard connecting to each circle. Go to the opposite side of the bowl and pull out from that side. You can do this 5 to 7 times. This will create a web.
- Monster puddle: Go around the outer edge of the bowl in a circular manner and make a “cup of ketchup”. Fill the inside of the “cup” with green relish. Place eyes around the puddle.
- Ghosts: Use a mini ghost cookie cutter or a sharp knife and cut out a ghost shape. You can cut out eyes for more effect. Make a few and place in a bowl of ketchup. You can also cut out bats if you want.
- Bloodshot eye: Spoon mayonnaise in a bowl and use a spoon to create a “hole” in the middle. Fill the hole with ketchup. Using a toothpick, starting in the ketchup, pull outwards in a squiggle line, dragging some ketchup out to create a bloodshot effect. Repeat around the ketchup. Add a little circle of mustard to finish out the eye.
Video
Notes
- Store your mummy dogs in an airtight container in the fridge for 3–4 days.
- Try cooking them in the air fryer instead of the oven.
- Lightly pat excess moisture off the hot dogs before you wrap them to make it easier for the dough to stick.
- Allow the mummy dogs to cool slightly before you add the candy eyes so they don’t fall off or melt.
Nutrition
Calories: 113kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 246mg | Potassium: 3mg | Sugar: 3g | Vitamin A: 35IU | Calcium: 25mg | Iron: 0.4mg