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Cozy Mummy Hot Dogs with Spider Web Ketchup

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These fun and easy mummy hot dogs are wrapped in crescent roll dough and baked until golden, served with a spooky spider web ketchup. Perfect for Halloween or a cozy night in, they’re a nostalgic comfort food that comes together in under 25 minutes.

Ingredients

Scale
  • 8 standard-sized hot dogs (all-beef recommended, e.g., Nathan’s or Hebrew National)
  • 1 can (8-count) crescent roll dough (Pillsbury recommended)
  • 1/4 cup ketchup (Heinz recommended)
  • 1 tablespoon yellow mustard (optional, for eyes)
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Sesame seeds or poppy seeds (optional, for garnish)
  • Non-stick cooking spray or parchment paper (for baking sheet)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly coat with non-stick cooking spray.
  2. Pat each hot dog dry with a paper towel. If hot dogs are particularly long, trim about half an inch off each end.
  3. Open and unroll the crescent roll dough onto a clean cutting board. Separate along perforated lines to get 8 triangles. Using a sharp knife or pizza cutter, cut each triangle lengthwise into 3 long, thin strips (24 strips total).
  4. Take one hot dog and place it at the wide end of one dough strip. Wrap the strip around the hot dog at a slight angle, overlapping slightly. Leave about half an inch of exposed hot dog at the top for the face. Repeat with second and third strips, wrapping in the same direction. Do not wrap too tightly.
  5. Place the wrapped mummies on the prepared baking sheet, about 2 inches apart.
  6. In a small bowl, whisk together the egg and water until smooth. Using a pastry brush, gently brush each mummy with the egg wash, getting into the creases. Sprinkle with sesame or poppy seeds if desired.
  7. Bake for 12-15 minutes, until the dough is golden brown and cooked through. Check at 12 minutes; if bottoms brown too fast, move to a higher rack for the last 2 minutes.
  8. Remove from oven and let cool for 2-3 minutes.
  9. Using a toothpick or small squeeze bottle, dot two small eyes on each mummy’s exposed hot dog face with mustard (or ketchup).
  10. For the spider web ketchup: Fill a small squeeze bottle with 1/4 cup ketchup. On a serving plate, squeeze a small circle of ketchup about 3 inches in diameter. Starting from the center, drag a toothpick or skewer outward to create web lines, then drag in a spiral pattern from center outward.
  11. Arrange mummies around or on top of the spider web ketchup and serve immediately.

Notes

For best results, let crescent roll dough sit at room temperature for 5 minutes before opening to prevent cracking. If dough tears, press it back together; it will fuse during baking. Watch the oven closely as mummies can go from golden to burnt quickly. For a gluten-free option, use gluten-free crescent roll dough. Unbaked mummies can be frozen for up to 2 months; bake from frozen, adding 3-5 minutes to the baking time.

Nutrition

Keywords: mummy hot dogs, Halloween recipe, crescent roll hot dogs, spider web ketchup, fun snack, easy appetizer, kid-friendly

Find it online: https://cookluma.com/cozy-mummy-hot-dogs-with-spider-web-ketchup/