Description
Halloween Sausage Mummy Wraps: Wrap up spooky fun! These easy hot dog mummies with crescent dough are a delicious treat for your Halloween party.
Ingredients
Scale
- Main Players:
- 1 (8-count) package hot dogs
- 1 (8-ounce) can refrigerated crescent roll dough
- Flavor Fun:
- Yellow mustard, for eyes
- Finishing Touches:
- Ketchup, for serving
- Black sesame seeds (optional, for eyes)
- 1 tablespoon olive oil, for brushing
- Optional Extras:
- A tiny sliver of cheese (cheddar or mozzarella) per hot dog
- Pinch of garlic powder or dried Italian herbs
Instructions
- Prep Your Hot Dogs:: First things first, if your hot dogs are super long, slice them in half crosswise. I usually get the standard size, so I just cut them once. If you’re using cocktail sausages, no need to cut at all! Pat them dry with a paper towel; this helps the dough stick better. Honestly, I once skipped this step and the dough slipped all over the place, making for some very disheveled mummies. Don’t make my mistakes, friend.
- Unroll the Dough:: Carefully unroll your crescent dough onto a clean surface. Don’t stretch it too much right now, we’ll get to that. You should see perforations dividing the dough into triangles. I usually separate them gently. If you tear one, honestly, don’t fret! Just pinch it back together. Kitchen mishaps happen, it’s part of the fun, right? This is where the mummy magic really begins.
- Slice the Strips:: Using a pizza cutter or a sharp knife, cut each crescent triangle lengthwise into about 3-4 thin strips. You want them to be fairly even, but honestly, perfection isn’t the goal here. Some wonky strips just add character to your mummies! I always find this step surprisingly satisfying, seeing all those little dough ribbons ready for wrapping. It smells faintly of butter already!
- Wrap Your Mummies:: Now for the fun part! Take one strip of dough and starting at one end of a hot dog (leaving a space for the ‘face’), begin wrapping it around the hot dog, spiraling down towards the other end. Overlap slightly, but not too much, and leave a little gap at the very bottom for the ‘feet’. Pinch the ends of the dough firmly to secure them. This is where your mummies really come to life! I always feel like a mad scientist, honestly.
- Arrange and Brush:: Place your newly wrapped Halloween Sausage Mummy Wraps on a baking sheet lined with parchment paper. Give them a little space, they’ll puff up a bit. Once they’re all lined up, lightly brush the tops of the dough with a tiny bit of olive oil. This is my secret for that beautiful golden crust. I sometimes forget and then my mummies look a bit ghostly pale, which is fine for Halloween, but I prefer a nice tan!
- Bake to Golden Perfection:: Pop them into your preheated oven and bake until the crescent dough is golden brown and puffy, usually about 12-15 minutes. Keep an eye on them; ovens vary! When they come out, they’ll smell amazing – that warm, buttery dough and savory sausage aroma is just divine. Let them cool for a few minutes before adding the eyes. They’ll be too hot to handle otherwise, trust me!
- Add the Eyes:: Once your mummies have cooled slightly, use a toothpick or a small dotting tool to add two small dots of yellow mustard for eyes on the ‘face’ end of each hot dog. If you’re using black sesame seeds, gently press two into the mustard dots. This is the final touch that brings your spooky Halloween Sausage Mummy Wraps to life! It’s surprisingly satisfying to see their little faces emerge.