Mini Mummy Dogs
These delicious Miniature Mummy Dogs are an easy appetizer made with cocktail weenies wrapped in crescent roll dough "bandages" to look just like little mummys! They are the perfect treat to serve at your next Halloween party or as an after school fall snack. Dip them in ketchup to make them a little more gory.
Servings: 6
Ingredients
- 32 little smokies
- 8 ounce crescent roll dough
- dips: ketchup, mustard, ranch
Instructions
- Preheat the oven to 375°F and prepare a 13x9-inch baking sheet with parchment paper.
- Unroll the package of dough onto a flat work surface. Press together any seams that are separating. Using a sharp knife or pizza cutter, slice the dough into 1/4-inch pieces, cut them thinner or wider based on how many weenies you have.
- Wrap one of the strips around one of the mini sausages. You want it to look like a mummy so cross over some of the wrap on itself. Be sure to leave a space for the face. Place each mummy on the prepared baking sheet leaving a little space between each one.
- Bake the dogs for 10-12 minutes until the dough is a golden brown.
- Once they cool down a little from the oven, add tiny dots of mustard or ketchup on the face for the eyes of the mummy or use edible eyeballs. Serve warm with dip.
Notes
Make in an air fryer: Preheat the air fryer to 350°F, make the mini mummies as stated, air fry the dogs for 8 minutes. You may have to cook in batches to get through them all, but they cook quicker than in the oven.
- Crescent dough is easiest to work with when it is cold, so make sure to keep it in the fridge right until you are needing to use it.
- Make sure to add the eyes after cooking the dogs to prevent them from baking off in the oven.
- Leave enough space for the little mummy face when wrapping the mummys with dough.
Nutrition
Serving: 5mini dogs