Description
These Halloween Mummy Hot Dogs are the ultimate spooky-season snack! Juicy franks get wrapped in puff pastry “bandages,” baked until golden, and finished with candy eyes for a fun, festive look. Ready in under 30 minutes, they’re kid-approved, party-friendly, and irresistibly cute.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 8 hot dogs (beef, turkey, chicken, or veggie)
- 2 tablespoons Dijon mustard
- 1 large egg, lightly beaten
- 16 candy eyes
Instructions
- Preheat Oven: Heat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Pastry: Gently roll the puff pastry flat and cut it into narrow strips, roughly ¼ inch wide. Brush each strip lightly with Dijon mustard for extra flavor.
- Wrap Hot Dogs: Spiral the pastry strips around each hot dog, leaving a small space near the top for the “face.” Place seam-side down on the prepared baking sheet.
- Add Egg Wash: Lightly brush each wrapped hot dog with the beaten egg so the pastry bakes golden.
- Bake: Place in the oven and bake for 15–18 minutes, or until the pastry is puffed and golden brown.
- Add Eyes & Serve: Allow to cool slightly, then attach candy eyes with a dab of mustard. Serve warm with ketchup or mustard for dipping.
Notes
- Substitutions: Use crescent roll dough instead of puff pastry for a softer wrap. Plant-based franks and vegan pastry make this recipe vegan-friendly.
- Storage: Keep any remaining mummy hot dogs in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5 minutes.
- Freezer Option: Assemble and freeze unbaked mummy hot dogs for up to 2 months. Thaw before baking.
- Air Fryer Option: Cook at 350°F for 8–10 minutes, checking at the 7-minute mark.
- Toddler Tip: Slice hot dogs lengthwise and into small pieces to reduce choking risks.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer / Snack
- Method: Baked
- Cuisine: American (Halloween Party Food)