Halloween Mummy Hot Dogs Recipe

October 4, 2021 by Lauren Schmidt Leave a Comment

The perfect Halloween dinner! This 2-ingredient recipe for Mummy Hot Dogs is fun, festive, and makes the perfect pre trick-or-treat snack! Easy to prep ahead and quick to cook you might as well make these all October long.

This post may contain Affiliate Links.

On a black background on a black plate sits five mummy hot dogs wrapped in golden brown dough and mustard dot eyes.

Halloween Mummy Hot Dogs

Oh wonderful Halloween! It wouldn’t be Halloween without these Mummy Dogs!

Perfect for pre-trick-or-treating, after a candy binge, or for a festive halloween party!

These are something I continue to make every year for my kiddos and neighbor kids so they have something in their belly before we go out and fill up with candy on Halloween!

Everyone loves these and you can prep them ahead of time!

Close up of a mummy hot dogs on a sheet pan, wrapped in golden dough with mustard dot eyes.

Ingredients

Hot Dogs
Crescent Dough (Pillsbury)

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients for halloween mummy hot dogs include hot dogs and crescent dough.

Instructions

Preheat oven to 350º F.

Unwrap the crescent dough. Lay out on a clean cutting board and push out any perforated spots if necessary with your fingers. Using a pizza cutter cut the short side into strips about 1/4 an inch.

Collage showing the crescent dough being rolled out and cut into 1/4 inch strips.

One hot dog at a time take 3 to 4 strips of the crescent dough to wrap the dog, leaving room for a face. It is okay for the dough to hang off loose (like loose mummy bandages).

A collage showing strips of crescent dough and a hand wrapping up a hot dog to look like a mummy with the dough strips.

Place the wrapped mummy dogs on an ungreased sheet pan at least 1 inch apart.

Bake 14 to 16 minutes until golden brown. Make eyes with mustard if desired. Serve with ketchup and mustard.

Sheet pan full of mummy hot dogs cooked golden brown with little mustard dots for mummy eyes.

A mummy dog being dunked into a cup of ketchup and mustard that is in the design of a spider web.

Tips, Tricks, & Questions

The most common brand of crescent dough is Pillsbury (although sometimes you can find store brand). You can find Pillsbury Crescent Dough in a sheet form that has no perforated lines or Pillsbury Cresent Dough Rolls which is a sheet but has perforated lines that you will have to press closed with your fingers.

Can you make mummy hot dogs ahead of time?

Absolutely! I actually usually do! I simply putting them on a parchment paper lined plate or baking sheet in the fridge. When it is time to cook I carefully transfer the mummy dogs to an ungreased sheet pan to bake.

What about those cool candy eyes I see sometimes, where do I get mummy eyes and can I use them here?

Mummy eyes! So these are actually sprinkles and you can definitely add them to these mummies! You will see the link to buy them on Amazon below. You can stick them on the hot dogs using mustard as glue right after cooking, just remember not to put them on for cooking though because they are sprinkles and will most likely melt.

Can I add cheese and make these cheesy mummy dogs?

Yes! What you will want to do it take a few slices of cheddar cheese and cut them into strips that are about the size of the hot dog. Simply place the strips of cheese against the back of the mummy dog and wrap it under the crescent dough.

A mummy dog that has been dipped in ketchup and mustard.

If you like these Mummy Dogs you might like some of my other Halloween and Fall recipes:

Mummy Meatloaf
Halloween Sangria (perfect for all the adults on Halloween)
Apple Cider Bourbon Cocktail
One-Pan Fall Harvest Chicken Dinner
Crockpot Creamy Pumpkin Chili
Sheet Pan Cranberry Chicken Sausage
Pumpkin Pancakes

Yield: Serves 5

Mummy Hot Dogs

Name: Mummy Hot Dogs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: American
Ingredients: 10 hot dogs; 1 8-ounces package crescent dough

The perfect Halloween dinner with only 2 ingredients these Mummy Hot Dogs come together fast! Perfect for a pre trick-or-treat snack or a spooky Halloween party!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

10 hot dogs
1 8-ounces package crescent dough

Instructions

Preheat oven to 350º F.
Unwrap the crescent dough. Lay out on a clean cutting board and push out any perforated spots if necessary with your fingers. Using a pizza cutter cut the short side into strips about 1/4 an inch.
One hot dog at a time take 3 to 4 strips of the crescent dough to wrap the dog, leaving room for a face. It is okay for the dough to hang off loose (like loose mummy bandages).
Place the wrapped mummy dogs on an ungreased sheet pan at least 1 inch apart.
Bake 14 to 16 minutes. Make eyes with mustard if desired. Serve with ketchup and mustard.

Notes

The most common brand of crescent dough is Pillsbury (although sometimes you can find store brand). You can find Pillsbury Crescent Dough in a sheet form that has no perforated lines or Pillsbury Cresent Dough Rolls which is a sheet but has perforated lines that you will have to press closed with your fingers.

Spooky Black Halloween Sangria

October 3, 2019 by Lauren Schmidt Leave a Comment

Not too sweet or overpowering this witch’s brew Halloween Sangria is sure to please the adults on Halloween Night! This Black Sangria is full of notes of blackberry and full of delicious black fruits to keep to theme. So have a Happy Halloween with this spooky Halloween Sangria!

This post may contain Affiliate Links.

Halloween Sangria

This recipe is for all those adults just trying to make it through the sugar high called Halloween!

I wanted to make a light refreshing Halloween themed sangria that could live up to the name ‘Witches Brew’. My goal was to make it Halloween-y (so black) and not sweet to offset all of that candy you will be sneaking out of your kids trick-or-treat bags!

So to make it black I figured better start at the blackest of all fruits, blackberries. From there I also picked up black plums and black grapes to keep with the theme.

Once I went with blackberry I looked for mixers that would go well with a red wine blend. I found that Ocean Spray had a 100% Cranberry-Blackberry Juice which was perfect. And Bubbly seltzer water has a Blackberry flavor, again perfect!

So from there I tested out two types of wines and each were equally as good. I did just a red blend, Apothic Red Blend to be exact and the Apothic Dark Red blend.

For the wines the little bit sweeter option was the regular Apothic Red blend, although I still wouldn’t consider this sangria ‘sweet’. And the Apothic Dark blend was delicious because it definitely already had notes of blackberry in it which pairs perfectly with the rest of the ingredients. This is not a sponsored post that is just what I used because I knew it is an easy to find brand, really you could go with any red blend and it should be delicious!

ingredients need to make the black Halloween sangria recipe

Halloween Blackberry Sangria Recipe

This, like most sangria recipes is easy to make. It is best made ahead of time a couple hours to give the fruit a chance to soak in the liquids and flavor the drink but I can also definitely be made in a pinch and poured over ice.

To start your will prepare the fruits. Half cut the grapes and slice the plums.

Then for the blackberries, take half of them in a small bowl and squish them with the back of a fork/muddle them. This will help bring up the blackberry flavor even more.

Now add all of the fruit to a large pitcher.

Next add wine, juice, and seltzer over top the fruits. And stir to combine!

Best served chilled.

pitcher full of blackberry sangria with a skeleton hanging on the side

And for the littles…

Chances are you will have quite a bit of juice and seltzer leftover. So make an alcohol-free punch to match for the kids. Just sub 3 extra cups of juice for the bottle of wine, and buy a couple pieces of extra fruit and voila now you have a halloween punch! Just promise me you will label them well so you don’t get them confused!

wine glasses full of black fruit and halloween sangria on a black table

Other Halloween Food Ideas:

My bacon wrapped Mummy Meatloaf is sure to be a big hit
Can’t go wrong with a big batch of Crockpot Creamy Pumpkin Chili

Yield: 6 servings

Halloween Sangria

an unsweeted red wine blend sangria with notes of blackberies, perfect for adults on Halloween night

Prep Time 5 minutes

Optional Rest Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

750 mL dark red wine blend or red wine blend*
2 cups cranberry-blackberry juice
1 blackberry seltzer
6oz blackberries (one container)
2 black plums
1 cup black grapes

Instructions

Prepare fruits, half grapes, slice plums. For the blackberries, take half of them in a small bowl and squish them with the back of a fork/muddle them. Add all of the fruit to a large pitcher.
Add wine, juice, and seltzer over top the fruits. Stir to combine.
Best refrigerated for a few hours to serve cold, or to serve immediately pour over ice.

Notes

*I used both Apothic Red Blend & Apothic Dark when testing this recipe, both delicious.

Ocean Spray brand has Cran-Blackberry Juice.

Bubbly brand has blackberry seltzer.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 213Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 32mgCarbohydrates: 24gFiber: 6gSugar: 12gProtein: 2g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

And make sure you are following me on Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more drink recipes? Check out my Chai Tea Concentrate

Halloween Mummy Meatloaf

October 1, 2019 by Lauren Schmidt Leave a Comment

This Halloween Mummy Meatloaf recipe is your newest fall family tradition. This easy meatloaf recipe is shaped and wrapped in bacon to look like a spooky mummy, complete with onion eyes! This is a halloween dinner idea for the family that everyone will love, make it part of your fall traditions this year!

This post may contain Affiliate Links.

bacon wrapped meatloaf mummy on a sheet pan perfect for halloween dinner

Mummy Meatloaf

I have been making this halloween mummy meatloaf for my husband and I every year since before we were even married, and it hasn’t graced the blog until now!

I have never been much of a halloween person much to my husband’s dismay, and I felt a little bad. I don’t have anything really against halloween other than the fact that I don’t like costumes where you can’t tell who the person is (much like a mascot, so creepy, anyone else?)

So often I avoided leaving the house on halloween to protect myself from all of the creepy costumes. I traditionally would just chill at home, hand out candy to kids, and watch the old school black and white Arsenic & Old Lace with Cary Grant.

But I felt like I needed to do something for Matt who did enjoy Halloween. So even in my pre-blog days I did what I did best, went to the kitchen to create something fun! (some might say food is my love language)

So I made a Mummy Meatloaf and the rest is history. Now every year we make a Mummy Meatloaf, grab a couple of pumpkin beers, and watch Arsenic & Old Lace.

So might I suggest turning this Mummy Meatloaf Recipe into your own Halloween Tradition!

Mummy Meatloaf with Bacon

So let me show you how to make this favorite halloween dinner!

Preheat your oven to 350º F. For easier clean up line sheet pan with tin foil or parchment paper.

Start by making the sauce for the meatloaf, mix together the ketchup and apple cider vinegar until combined, set aside.

To make the meatloaf mixture in a large bowl add breadcrumbs, onion soup mix, worcestershire sauce, egg, salt, and milk.

Gently crumble the ground meatloaf mixture overtop the the other ingredients in the bowl. Using clean hands very carefully mix the ingredents together until everything is barely combined leaving chunks of meat, overmixing will cause a dense meatloaf, more like a meatball.

making the meatloaf mixture, combining all of the ingredients

Transfer meatloaf mixute to the sheet pan. Carefully pat and shape the mixture into a large oval shape about 1 inch tall (your cook time will depend on how thick the meatloaf ends up). Once the meatloaf is spread out shape the sides into a skull shape, leaving a large top for the brain, indents near the eyes, and a jawline.

making the meatloaf mixture in to a skull shape on a sheet pan

Now brush the ketchup mixture overtop the entire meatloaf, you might not need all of the ketchup mixture.

ketchup sauce ready to be put on the soul shaped meatloaf

Now prepare your eyes and teeth. Using one of the layers of onion, cut it in half creating two eyes, use knife to adujst size if needed. Place the eyes on the meatloaf pushing into the meat mixture slightly.

cutting eyes to place on the meatloaf mummy

Create the teeth from another layer, I find it easiest to make a strip out of one of the layers and gently cut the teeth in, cutting out a little space inbetween the teeth. Or just cut a handful of teeth sized pieces of onion out. Just like the eyes place the onion teeth in the appropriate area pushing gently into the meatloaf mixture.

cutting out onion teeth to place on the meatloaf mummy

Now to wrap your mummy in bacon, this part is where you defintely can be creative. Gently layer the bacon across the mummy face leaving spaces for the eyes and teeth. I recommened cutting bacon to a shorter length if needed and gently tucking extra bacon ends under the meatloaf. Have fun with this part, I always like to leave one or two flyaways of bacon to make it look like the wrapping is coming off. Depending on the size of your mummy face you might have a few slices of bacon leftover.

cutting bacon to prepare to wrap the meatloaf head

final steps to making the mummy meatloaf, wrapping bacon around the mummy's head

If you have extra ketchup mixture you can put a little more on parts of the bacon if you wish but it isn’t necessary.

Smile because you just made an awesome meatloaf mummy and that is pretty cool!

Transfer your meatloaf mummy to the oven. Bake 40 minutes or until the internal temperature reaches at least 160º F. Because of the varying size of the meatloaf mummy cooking time can vary. Start checking it at 35 minutes and keep on eye on it, I highly recommend an instant read thermometer like this one!

Once done let the meatloaf rest for 5 minutes before serving!

halloween meatloaf mummy a tray with onion teeth and eyes

Serving up the Halloween Dinner

To go with the meatloaf there are a number of side dishes that go really well:

Variations & Tips

Feel free to use your own meatloaf recipe but still use the mummy idea! This meatloaf recipe is loosely based off of how my mom used to make it and I tried to keep it as simple as possible!
The bacon and meatloaf will shrink slightly in size as it cooks so keep that in mind. In addition to that I recommend tucking most of the bacon ends under the meatloaf so they stay in places as they cook.
Keep in mind you are cooking bacon so their will be quite a bit of bacon grease on the bottom of the pan when you take it out of the oven. After the meatloaf cooled slightly I was able to drain the grease out of the pan by carefully holding the meatloaf in place.

overhead shot of the coked meatloaf mummy on a sheet pan

Yield: 6 servings

Mummy Meatloaf

This bacon wrapped Mummy Meatloaf for dinner is sure to please kids and adults alike, made with an easy meatloaf recipes, onion eyes & teeth, and wrapped in bacon this recipe is sure to become a halloween tradition!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

1 to 1.5 pounds ground meatloaf mix*
1 cup plain breadcrumbs
1 packet Lipton onion soup mix
1 tablespoon Worcestershire sauce
1 egg
1/2 teaspoon salt
1 cup milk
1/4 cup ketchup
1 tablespoon apple cider vinegar
1/2 small onion (for eyes & teeth)
1 pound bacon

Instructions

Preheat oven to 350º F. Line sheet pan with tin foil or parchment paper for easier cleaning. Make sauce for the meatloaf, mix together the ketchup and apple cider vinegar until combined, set aside.
In a large bowl add breadcrumbs, onion soup mix, worcestershire sauce, egg, salt, and milk.
Gently crumble the ground meatloaf mixture overtop the the other ingredients in the bowl. Using clean hands very carefully mix the ingredients together until everything is barely combined leaving chunks of meat, overmixing will cause a dense meatloaf, more like a meatball.
Transfer meatloaf mixute to the sheet pan. Carefully pat and shape the mixture into a large oval shape about 1 to 1.5 inches tall. Once the meatloaf is spread out shape the sides into a skull shape, leaving a large top for the brain, indents near the eyes, and a jawline.
Brush the ketchup mixture overtop the entire meatloaf, because the size of the meatloaf might be different due to the shape you might not need all of the ketchup mixture.
Now prepare your eyes and teeth. Using one of the layers of onion, cut it in half creating two eyes, use knife to adujst size if needed. Place the eyes on the meatloaf pushing into the meat mixture slightly. Create the teeth from another layer, I find it easiest to make a strip out of one of the layers and gently cut the teeth in, cutting out a little space inbetween the teeth. Or just cut a handful of teeth sized pieces of onion out. Just like the eyes place the onion teeth in the appropriate area pushing gently into the meatloaf mixture.
Now to wrap your mummy in bacon, this part is where you defintely can be creative. Gently layer the bacon across the mummy face leaving spaces for the eyes and teeth. I recommened cutting bacon to a shorter length if needed and gently tucking extra bacon ends under the meatloaf. Have fun with this part, I always like to leave one or two flyaways of bacon to make it look like the wrapping is coming off. Depending on the size of your mummy face you might have a few slices of bacon leftover.
If you have any ketchup mixture left you can put a little more on parts of the bacon if you wish but it isn't necessary.
Transfer your meatloaf mummy to the oven. Bake 40 minutes or until the internal temperature reaches at least 160º F. Because of the varrying size of the meatloaf mummy cooking time can vary, start checking it at 35 minutes and keep on eye on it, I highly recommend an instant read thermometor like the one below!
Once done let the meatloaf rest for 5 minutes before serving.

Notes

*or ground beef

Halloween Mummy Hot Dogs

Ingredients

Instructions

Tips, Tricks, & Questions

Ingredients

Instructions

Notes