Easy hot dog mummies to make for a Halloween party. These crispy hot dog mummies with puff pastry basically just take 2 ingredients to make. Such a fun cooking project with kids!
Why This Recipe Works
Who wouldn't love these cute-looking mummies, right? And on top of that, they're delicious! Crispy and flaky puff pastry wrapped around hot dogs, dipped in ketchup and mustard. Here's why we love these Halloween hot dog mummies so much!
- Easy. This hot dog mummies recipe is extremely easy to do, which makes it fun to make it with the kids. They'll have a blast!
- Freezer-friendly. Yes! Assemble them in advance, freeze them, and simply bake them whenever you want.
Ingredients For This Recipe
Puff pastry - We prefer to buy the square or rectangle-shaped puff pastry. It's easier to cut it into strips compared to round-shaped puff pastry. It's also easier to roll like in our chorizo and cheddar pinwheel recipe, and also our ham and cheese pinwheel recipe.
Sausage - Any kind of flavor of your desire. We love to use plain hot dogs or sausages like in our soft and fluffy Chinese sausage bread. We'd recommend not to use such thick or long sausages to avoid the mummies being humongous. Think about something that's easy to grab and go at a party.
⭐ See the recipe card for full information on ingredients and quantities.
1. Prepare the puff pastry. Cut the puff pastry into more or less ¼-inch strips. You don't need to be so precise. The random thickness will make the mummies look more classic and real.
2. Wrap the sausage. Start at the top and wrap the sausage, leaving a bit of space for the eyes. We use 2 puff pastry strips for each sausage. Place them in a baking tray lined with parchment paper.
3. Bake. Brush the puff pastry with some melted butter. Bake the mummies in a preheated oven at 375ºF (190ºC) for 30 minutes or until golden brown. Cool completely before decorating them with some eyes, which is optional but hey, they look great!
How To Make Hot Dog Mummy Eyes
They already look cute even without the eyes but we have to admit, the eyes do make them look even cuter! There are several easy ways to make the eyes.
Cream cheese - That's what we use. To make things easier, we put some cream cheese in a small piping bag and then simply pipe the white eyes. Then we just place black sesame seeds in the middle. Easy!
Candy eyeballs - Make sure they're edible! Find small-sized ones also so they fit on the sausage.
Mayonnaise, mustard, or ketchup - You can also just simply dap or pipe some on top. We find using a piping bag makes it so much easier.
Recipe Expert Tips
- Use a pizza wheel cutter to cut the puff pastry. It's easier to see the line and thickness as you cut, compared to using a knife. Cut the puff pastry on the paper that it comes with.
- Cut the puff pastry on a parchment paper. We always cut it on top of the paper that the puff pastry comes with. This way the stips come out easily. We also like to slide the strips together with the paper on a baking tray, so that it's easier to move them around if needed.
- Chilled puff pastry works the best. Puff pastry is known to soften quite fast at room temperature. We find putting the sliced puff pastry in the fridge or freezer for a few minutes every time it gets too soft to handle, solves the problem!
How To Serve, Store, Freeze And Reheat
Serve - Serve them with some ketchup, mustard, or mayonnaise. In this case, the simplest is the best! No need to whip up other types of dipping sauce.
Store baked ones - Keep them in an air-tight container, in the fridge for up to 4 days.
Freeze - Wrap the sausages and fast-fast them on a baking tray lined with parchment paper for 1 hour. Once solid, place them in an air-tight container and keep them frozen for up to 3 months. Bake without thawing. Brush them with some melted butter and bake as per the recipe instructions, for an additional 5-10 minutes or until golden brown.
Reheat - Reheat at 350ºF (175ºC) for 5-10 minutes until they're warm through.
They are hot dogs or sausages wrapped with crispy and flaky puff pastry and they look like mummies! They're classic for Halloween. Another fun way to make pigs in the blanket.
Yes, of course. Simply unroll the dough and separate 2 crescent rolls at the perforations so that you get a rectangle. Press at the perforations to unite the 2 crescent. Then cut into strips.
Yes! Wrap the sausages with puff pastry strips. Arrange them on a baking tray lined with parchment paper and fast-freeze for 1 hour. Once solid, place them in an air-tight container and freeze for up to 3 months. Without thawing, bake as per the recipe instructions, with an additional 5-10 minutes, or until golden brown.
Yes, of course! Air-fry them at 350ºF (175ºC) for more or less 20 minutes or until golden brown.
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Watch How To Make It
Hot Dog Mummies
- 20 hot dogs or sausages , cold
- ½ lb puff pastry , cold
- some melted butter , for brushing
- some cream cheese and sesame seeds , for the eyes (optional)
- Preheat oven to 375ºF (190ºC). Line a baking tray with parchment paper.
- Cut the puff pastry into more or less ¼-inch strips.
- Start at the top and wrap the sausage, leaving a bit of space for the eyes. We use 2 puff pastry strips for each sausage. Place them in a baking tray lined with parchment paper.
- Brush the puff pastry with some melted butter. Bake them on the middle rack for 30 minutes or until golden brown. Cool completely before decorating them with some eyes, which is optional.
Hot Dog Mummies Eyes (optional)
- Pipe some cream cheese for the white eyes. Place sesame seeds on top for the black eyes. Or dot some mayonnaise, mustard, or even ketchup. Edible candy eyes work also.
- Use a pizza wheel cutter to cut the puff pastry, it's easier than a knife in this case.
- Cut the puff pastry on the paper it comes with, and slide everything on a baking tray to make it easier to move them around without touching them too much (puff pastry gets softened easily with heat).
- Chill the puff pastry strips in the fridge or in the freezer for a few minutes whenever they get too soft to handle.
Originally published on Oct 30, 2021. Updated with improved text and pictures on Oct 4, 2023.