Description
These Halloween Sausage Mummy Wraps are spooky, fun, and so easy to make! With flaky puff pastry and savory sausages, they’re a hit with kids and adults alike. Serve warm or at room temp—perfect for Halloween parties and fall snacks.
Ingredients
Scale
1 sheet puff pastry, ready-rolled (approx. 25 x 42 cm)
12–14 hot dog sausages
1 egg, beaten with a splash of water
Ketchup (for eyes)
Optional: mustard or candy eyes
Instructions
Follow these steps to create your spooky mummies:
- Prep the oven and baking sheet: Preheat your oven to 210 °C (410 °F). Line a large baking tray with parchment paper.
- Cut pastry strips: Use a knife, pastry wheel, or pizza cutter to slice the puff pastry into long strips, roughly 1.5 cm (1 in) wide—one strip per sausage.
- Wrap sausages: Begin at one end of each sausage, wrapping it with a strip of pastry. Overlap slightly but leave some gaps for the mummy look. Secure the end underneath the sausage.
- Arrange on tray: Place each wrapped sausage on the prepared baking sheet.
- Apply egg wash: Lightly brush all the pastries with the egg wash to ensure a golden finish.
- Bake: Bake for 15–20 minutes or until the pastry turns golden brown.
- Make the eyes: Let the mummies cool briefly, then use a small piped dot of ketchup (or mustard) for eyes. Optionally, stick on candy eyes for extra personality.
- Serve: These are best enjoyed warm but still work great at room temperature.
Notes
Make ahead: Wrap sausages and chill up to 24 hours before baking.
Reheat leftovers in a 180°C/350°F oven for 5–7 minutes.
Try veggie sausages for a vegetarian version.
Crescent roll dough can be used instead of puff pastry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mummy wrap
- Calories: 285 kcal
- Sugar: 2 g
- Carbohydrates: 18 g
- Protein: 12 g