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Crowd-Pleasing Mummy Hot Dogs with Easy Cheese Ribbons

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These adorable mummy hot dogs with cheese ribbons are the perfect Halloween snack. Quick to assemble with simple ingredients, they feature flaky crescent dough wrapped around hot dogs with melted cheese in every bite.

Ingredients

Scale
  • 1 package (8 oz) refrigerated crescent roll dough
  • 8 beef or turkey hot dogs
  • 4 oz cheddar cheese, cut into thin strips (about 1/4 inch wide and 3 inches long)
  • 1 large egg, beaten
  • 2 tablespoons melted butter (optional)
  • Mustard or ketchup for eyes

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper and set it aside.
  2. Unroll your crescent dough onto a clean cutting board. Use a sharp knife or pizza cutter to cut the entire sheet of dough lengthwise into 8 thin strips, each about 1/2 inch wide.
  3. Cut your cheese into ribbons. Take your block of cheddar and slice it into thin strips, about 1/4 inch thick and 3 inches long. Aim for about 16 strips—two per mummy dog.
  4. Prepare each hot dog. Take one hot dog and place two cheese ribbons on top, running lengthwise along the hot dog. Press them gently so they stick a little.
  5. Start wrapping. Take one strip of crescent dough and begin wrapping it around the hot dog, starting at one end and working your way to the other. Leave a small gap at the top (about 1/2 inch) for the ‘face’ where you’ll add the eyes. The dough should overlap slightly as you go, creating that mummy bandage look. Don’t wrap too tightly—leave a little room for the dough to expand as it bakes.
  6. Secure the end. When you reach the top, tuck the end of the dough strip under the wrap or press it gently against the hot dog. If it’s being stubborn, a dab of water helps it stick.
  7. Place on baking sheet. Arrange your wrapped mummy dogs on the prepared baking sheet, leaving about 1 inch of space between each one.
  8. Apply the egg wash. In your small bowl, beat the egg with a tablespoon of water until smooth. Use your pastry brush to lightly coat each mummy dog with the egg wash. If you’re using melted butter, brush that on after the egg wash for extra richness.
  9. Bake for 12-15 minutes, or until the dough is golden brown and puffed, and the cheese is bubbly and melted.
  10. Add the eyes. Once they’re out of the oven and slightly cooled (about 5 minutes), use a toothpick to dab tiny dots of mustard or ketchup on the exposed hot dog at the top.

Notes

Don’t overwork the dough. Tuck cheese ribbons against the hot dog to keep cheese inside. Space mummy dogs 1 inch apart on baking sheet. Watch oven closely—check at 12 minutes. Let cool 5 minutes before serving to avoid burning mouths. Can be assembled up to 24 hours in advance and refrigerated. Freeze unbaked for up to 3 months.

Nutrition

Keywords: Halloween, mummy hot dogs, cheese ribbons, crescent roll, party snack, kid-friendly, easy appetizer

Find it online: https://rowanrecipes.com/crowd-pleasing-mummy-hot-dogs-with-easy-cheese-ribbons/