Mummy Dogs Recipe

Mummy Dogs Recipe is a hauntingly fun twist on the classic pigs-in-a-blanket — perfect for Halloween parties, kid-friendly snacks, or any time you want a treat that’s equal parts cute and delicious. With soft, slightly sweet yeasted dough wrapped around your choice of hot dogs (or sausages, little smokies, or polish dogs), and googly candy eyes peeking out from between the strips, these mummy dogs are as playful as they are tasty. The dipping sauce is simple yet flavor-packed, combining ketchup, mayo, and mustard for tang and creaminess. In this post, you’ll learn everything you need—ingredients, step-by-step instructions, substitutions, and tips—to create perfect mummy dogs that bake up golden, flaky, and irresistibly fun.

Why You’ll Love This Mummy Dogs Recipe

• Visual impact: These mummy dogs look adorable and festive, ideal for Halloween or themed gatherings.
• Kid-friendly and fun to assemble: Let children help wrap the dough strips and place the eyes, which makes it a creative kitchen activity.
• Customizable: Use whatever size or type of hot dog or sausage you like—standard, little smokies, or polish dog.
• Soft, yeasty dough with a golden crust: The homemade dough bakes up tender inside with a lightly crisp, buttery crust.
• Quick assembly & baking: About 5 minutes to make dough (plus rising), then 15–20 minutes in the oven. The dipping sauce comes together in under 5 minutes.

Ingredients

For the Dough & Assembly

• 1 cup hot water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon shortening (or you can substitute with butter or vegetable oil)
• 1 tablespoon active dry yeast
• 2 cups all -purpose flour, plus extra for dusting surface
• ~16 hot dogs or sausages (reg size), or use little smokies / polish dogs depending on preference
• 1 1–2 tablespoons melted butter (optional, for brushing on top for a golden finish)
• ~40 candy eyes (stick on or edible eyes)

For the Dipping Sauce

• 2 tablespoons ketchup
• 2 tablespoons mayonnaise
• 2 teaspoons mustard

Step​-by​-Step: How to Make Mummy Dogs Recipe

1. Prepare the dough
   • Pour 1 cup of hot water into your stand mixer (or a mixing bowl if mixing by hand). The water should be warm (about 110 115°F / 43 46°C) to activate the yeast.
   • Add the sugar, salt, and shortening. Begin mixing at medium​low speed.
   • Slowly stir in 1 cup of flour to start forming a dough.
2. Add yeast & finish dough
   • Sprinkle in the yeast over the mixture. Let it sit a moment to activate (you may notice some bubbling or foam if yeast is fresh).
   • Gradually add the remaining 1 cup of flour, mixing until the dough comes together.
3. Knead & rise
   • Knead the dough for about 5 minutes until it’s smooth and elastic. You can do this in the mixer or on a lightly floured surface.
   • Let the dough rest / rise for a few minutes (10–15), just enough to slightly puff. It does not need a long, full rise since the dough wraps hot dogs and is baked immediately.
4. Shape the mummies
   • Flour your working surface. Roll the dough into a rectangle roughly 9×13 inches (or adjust proportionally).
   • Use a pizza cutter or sharp knife to cut thin strips (¼ inch wide) across the rectangle, keeping each strip long enough to wrap around hot dogs.
   • Wrap one or two strips at a time around each hot dog in a criss​cross “mummy” style, leaving small gaps for the eyes.
5. Add eyes
   • Press candy eyes gently into the dough between the strips. Be careful not to get dough on the black part of the eye (if edible) to avoid bleeding or discoloration.
6. Bake
   • Preheat your oven to 425°F (220°C).
   • Place your prepared mummy dogs on a baking sheet lined with parchment paper.
   • Bake for about 15 20 minutes until the dough is golden brown. With about 5 minutes remaining, you can brush melted butter on the tops to make them extra golden and flavorful.
7. Make the dipping sauce
   • While the mummies bake, combine 2 tablespoons ketchup, 2 tablespoons mayonnaise, and 2 teaspoons mustard in a small bowl. Stir till smooth.
8. Serve warm
   • Once baked, remove the mummy dogs from oven. Let cool slightly, then serve with dipping sauce on the side.

Helpful Tips

• If the dough is too sticky, add flour a tablespoon at a time until manageable, but avoid over​flouring so they stay soft.
• Use a ruler or straightedge when cutting strips to get uniform width (¼ inch gives the best look).
• If candy eyes are not sticky, try brushing a tiny dab of water or melted butter where eye will go to help adhesion.
• Tent with foil if the tops brown too quickly before the inside dough is cooked through.
• Move the tray to the middle rack in the oven for even baking.

Substitutions And Variations

• Dough substitutes: Use refrigerated crescent roll dough, puff pastry, biscuit dough, or biscuit​style roll dough to save time. Texture will differ.
• Hot dog alternatives: Mini sausages, bratwurst strips, or even vegetarian/vegan sausage options work fine—just adjust how much wrapping each needs.
• Flavor boosts: Brush the dough with garlic butter or sprinkle Parmesan or herbs (like rosemary or thyme) before baking.
• Eye alternatives: If you don’t have candy eyes, use slivered almonds, olives (for savory variation), or small dots of mustard/mayo mixture for eyes.
• Sauce variations: Add a splash of hot sauce, smoked paprika, or sriracha to the dipping sauce. Use spicy mustard, or swapped mayo for aioli.

Storage Instructions

• Leftovers: Once cooled, place mummy dogs in an airtight container. They will keep in the refrigerator for up to 3 4 days.
• Freezing: You can freeze baked mummy dogs. Wrap individually in plastic wrap or foil, then store in a freezer bag. They’ll keep for up to a month. Reheat in oven at 350°F (175°C) until heated through.
• Reheating: To maintain crispness, reheat in oven (not microwave) for about 10 minutes or until warmed and slightly crisp on the outside.

Nutritional Information

*Values approximate, depending on exact ingredients and hot dog size/type.

Serving Suggestions

• Serve warm straight from the oven with the dipping sauce on the side.
• Pair with coleslaw, potato salad, or fresh vegetable sticks (carrot, cucumber, celery) for a balanced platter.
• Add a spooky touch: arrange on a platter with fake cobwebs or lettuce shredded like tombstones for Halloween.
• For extra flavor, serve alongside pickles, spicy peppers, or relish.

Frequently Asked Questions About Mummy Dogs Recipe

Q: Can I prepare these ahead of time?
A: Yes. You can assemble the wrapped mummy dogs but hold off baking. Store them in the fridge covered with plastic wrap (or in an airtight container) for a few hours before baking. When ready, bake as directed. However, for the best texture, bake soon after assembly so the eyes adhere well and the dough doesn’t dry out.

Q: How do I avoid the candy eyes bleeding or melting?
A: Make sure to place the eyes between the dough strips rather than on moist or heavily buttered parts. Also, avoid intense heat directly on the eyes. If they are very fragile, you might add them halfway through baking (when the dough is set but before browning begins) or use edible eyes rated for baking.

Q: I don’t have shortening—what substitute works?
A: Butter (melted), margarine, or a neutral oil (vegetable, canola) can typically replace shortening in equal measure. Butter gives richer flavor; oil lighter texture.

Q: Can I make this with gluten​free flour?
A: Yes, though texture may vary. Use a gluten​free all​purpose flour blend with xanthan gum, and expect the dough to be a bit more delicate. Rolling thin strips may be trickier; handle gently and perhaps bake on lower rack or at lower temperature if crust browns too quickly.

Q: How do I calculate servings/nutrition if I use bigger hot dogs or more dough?
A: Measure the total batch weight or volume of dough and hot dogs used, then divide by number of mummy dogs to get per​serving estimates. Use an online nutritional calculator or app for accuracy if changing ingredients substantially.

Conclusion

Thank you for joining me in making this whimsical Mummy Dogs Recipe! I absolutely love how fun and festive they are—coming out of the oven perfectly golden, with those cute little eyes peeking through. They’re easy enough to pull together even when you’re short on time, yet special enough to bring smiles at parties or family dinners. I hope you enjoy every bite of these soft, flavorful mummies, wrapped just right and full of joy. Thanks for cooking along—I feel grateful you’re part of this food​loving community. Happy baking, and may your kitchen be filled with warmth, flavor, and lots of laughter!

Mummy Dogs Recipe

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• Author: Lisa
• Total Time: 55 minutes
• Yield: 16 mummy dogs 1x

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Description

This Mummy Dogs Recipe is a kid-friendly Halloween twist on classic pigs-in-a-blanket! Hot dogs are wrapped in soft, homemade dough strips and baked to golden perfection. Add candy eyes and a quick dipping sauce to make it extra festive.

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Ingredients

Scale 1x2x3x

1 cup hot water

1 tbsp sugar

1 tsp salt

1 tbsp shortening (or butter/oil)

1 tbsp active dry yeast

2 cups all-purpose flour (plus extra for dusting)

~16 hot dogs or sausages

1–2 tbsp melted butter (optional)

~40 candy eyes

Dipping Sauce:

2 tbsp ketchup

2 tbsp mayonnaise

2 tsp mustard

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Instructions

• Prepare the dough
  • Pour 1 cup of hot water into your stand mixer (or a mixing bowl if mixing by hand). The water should be warm (about 110 115°F / 43 46°C) to activate the yeast.
  • Add the sugar, salt, and shortening. Begin mixing at medium​low speed.
  • Slowly stir in 1 cup of flour to start forming a dough.
• Add yeast & finish dough
  • Sprinkle in the yeast over the mixture. Let it sit a moment to activate (you may notice some bubbling or foam if yeast is fresh).
  • Gradually add the remaining 1 cup of flour, mixing until the dough comes together.
• Knead & rise
  • Knead the dough for about 5 minutes until it’s smooth and elastic. You can do this in the mixer or on a lightly floured surface.
  • Let the dough rest / rise for a few minutes (10–15), just enough to slightly puff. It does not need a long, full rise since the dough wraps hot dogs and is baked immediately.
• Shape the mummies
  • Flour your working surface. Roll the dough into a rectangle roughly 9×13 inches (or adjust proportionally).
  • Use a pizza cutter or sharp knife to cut thin strips (¼ inch wide) across the rectangle, keeping each strip long enough to wrap around hot dogs.
  • Wrap one or two strips at a time around each hot dog in a criss​cross “mummy” style, leaving small gaps for the eyes.
• Add eyes
  • Press candy eyes gently into the dough between the strips. Be careful not to get dough on the black part of the eye (if edible) to avoid bleeding or discoloration.
• Bake
  • Preheat your oven to 425°F (220°C).
  • Place your prepared mummy dogs on a baking sheet lined with parchment paper.
  • Bake for about 15 20 minutes until the dough is golden brown. With about 5 minutes remaining, you can brush melted butter on the tops to make them extra golden and flavorful.
• Make the dipping sauce
  • While the mummies bake, combine 2 tablespoons ketchup, 2 tablespoons mayonnaise, and 2 teaspoons mustard in a small bowl. Stir till smooth.
• Serve warm
  • Once baked, remove the mummy dogs from oven. Let cool slightly, then serve with dipping sauce on the side.

Notes

You can use any size or type of sausage or hot dog. Dough can be substituted with store-bought crescent roll dough. Store leftovers in an airtight container for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snack
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 mummy dog
• Calories: 90 kcal
• Sugar: 1g
• Carbohydrates: 13g
• Protein: 2g