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Mummy Hot Dogs: Easy Light & Cheesy Recipe in Minutes

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These light and cheesy mummy hot dogs started as a kitchen accident but have become a go-to for fast, fun, and guaranteed crowd-pleasing meals. Made with crescent roll dough, a blend of mozzarella and cheddar, and a few smart swaps, they’re perfect for Halloween or any night you need a quick, delicious snack.

Ingredients

Scale
  • 8 standard-size hot dogs (all-beef, turkey, or chicken)
  • 1 can (8 ounces) refrigerated crescent roll dough (reduced-fat optional)
  • 1/2 cup part-skim shredded mozzarella cheese
  • 1/4 cup sharp shredded cheddar cheese
  • 2 tablespoons cream cheese, softened (reduced-fat optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder (optional)
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon sesame seeds or poppy seeds (optional, for garnish)
  • Mustard or ketchup (for serving, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine the shredded mozzarella, shredded cheddar, softened cream cheese, garlic powder, onion powder, salt, and pepper. Mix with a fork until it forms a cohesive, slightly sticky paste.
  3. Pat the hot dogs dry with a paper towel. If using longer hot dogs, you can cut them in half crosswise to make mini mummies.
  4. Unroll the crescent roll dough onto a cutting board. Press the perforations together gently to seal them into one solid sheet.
  5. Using a sharp knife or pizza cutter, cut the dough lengthwise into 8 strips, each about 1 inch wide.
  6. Take each strip of dough and spread a thin layer of the cheese mixture along the center (about 1 teaspoon per strip).
  7. Place one hot dog at one end of a cheese-covered dough strip. Wrap the dough around the hot dog at a slight angle, overlapping slightly as you go, leaving a small gap at the top for the ‘face’ (about 1/2 inch). Press the end of the dough gently to seal. Repeat with remaining hot dogs and strips.
  8. Arrange the wrapped hot dogs on the prepared baking sheet, leaving about 1 inch of space between each.
  9. Brush the tops of each mummy with the egg wash. If using seeds, sprinkle them on now.
  10. Bake for 12-15 minutes, until the dough is golden brown and puffed, and the cheese is bubbly. For a crispier texture, bake for an extra 1-2 minutes.
  11. Let them rest on the baking sheet for 2-3 minutes before serving. Add little mustard or ketchup dots for eyes if desired.

Notes

For best results, use room temperature cream cheese and shred your own cheese from a block for smoother melting. If the dough gets too soft, chill it for 5 minutes before cutting. Assemble up to 4 hours ahead and refrigerate, or freeze unbaked for up to a month. Reheat in a 350°F oven for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes.

Nutrition

Keywords: mummy hot dogs, Halloween recipe, easy appetizer, cheesy hot dogs, crescent roll recipe, quick snack, kid-friendly, party food

Find it online: https://cravemila.com/mummy-hot-dogs-easy-light-and-cheesy-recipe-in-minutes/