These Mummy Dogs Are the Perfect Seasonal Take to Pigs-in-a-Blanket!

Costumes, check. Candy, check. Dinner? Whoops – maybe, that is the one part of your Halloween plans that slipped through the cracks! But, who wants to be tied to the stove during All Hallows’ Eve, when there are so many treats – and tricks! – to be had? Good thing this recipe for Crescent Mummy Dogs is simple, spooky, and just what the /witch doctor ordered for some savory goodness.

Made with cheese, hot dogs, and pillowy crescent dough, this scarily yummy take of Pigs-in-a-Blanket is the perfect snack before the Halloween festivities officially begin!


• 1 can (8 oz) refrigerated crescent rolls or dough sheet
• 2 ½ slices (2.5 oz) of American Cheese, quartered
• 10 hot dogs
• Mustard or ketchup, if desired


1. Heat oven to 375 degrees F.

2. If using crescent rolls: Unroll dough, separate at perforations, and create 4 rectangles.
Press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.

3. With a knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters.

4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages," so hot dog shows through for "face."

5. On an ungreased large cookie sheet, place wrapped hot dogs, cheese side down. Spray dough lightly with cooking spray.

6. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard or ketchup, draw features on "face."

Shake up your household menu – and put your fully equipped kitchen to use – with this easy-to-follow recipe, courtesy of King’s Cove Apartments in Kingwood, Texas.

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