Last Updated on April 15, 2022 by Karen
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Classic pigs in a blanket are given a Halloween makeover with these Mummy Hot Dogs.
Since Halloween is right around the corner, I have been looking around for the best (and spookiest!) appetizers to serve up. It’s just a fun time of the year and the perfect opportunity to get creative with foods, turning them into haunting treats like edible “eye” meatballs, vampires, and creepy crawlers.
I was inspired by Ball Park® Franks to make these Mummy Hot Dogs – they’re the classic pigs in a blanket with a spooky yet whimsical twist which makes them perfect for serving at Halloween parties. They’re also simple and easy to make, which is always a bonus!
First, I unroll a tube of store bought crescent dough and press the seams together so that it becomes one big rectangle piece of dough.
Then I use a pizza cutter to cut eight long strips of dough.
Wrap a strip of dough around a beef frank in a criss cross pattern, leaving a small gap for the face.
Bake them in the oven until they turn golden brown. Last but not least, I gave them green eyes using capers, but you can also have fun with it and use other food ingredients like petite peas, olives, or candy eyes. I think it’s hilarious and hopefully so will your guests!
And of course, we need a sauce to dip these mummies into. You can serve this with ketchup and mustard but today I am taking this easy appetizer to the next level by pairing it with Creamy Sriracha Lime Dipping Sauce. This sauce is tangy, spicy, and delicious with oven fries, chicken fingers, and these State Fair® Mini Corn Dogs that you can quickly pop into the oven before the guests arrive.
Ball Park® Franks can be found in the refrigerated section at your local Sam’s Club. While you are there, you can also find the State Fair® Mini Corn Dogs in the frozen food section.
I’m excited for Halloween to get here and all the yummy treats that come along with it! What are you cooking up this year?
Mummy Hot Dogs with Creamy Sriracha Lime Dipping Sauce
Ingredients
For the mummy hot dogs:
- 1 8 oz can crescent dinner roll dough
- 8 Ball Park Franks
- Capers petite peas, or candy eyes for decoration
For the dipping sauce:
- ¼ cup Greek yogurt
- ¼ cup sour cream
- 1 tbsp Sriracha chili sauce
- 1 tsp fresh lime juice
- 2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375F.
- On a lightly floured surface, unroll dough and press the perforations together to create a rectangle. Using a pizza cutter or sharp knife, cut dough lengthwise into 8 strips.
- Wrap each hot dog with a dough strip in criss cross pattern, leaving some space for the face of the mummy. Repeat with the remaining ingredients.
- Transfer to a baking sheet lined with parchment paper and bake for 15 to 18 minutes, or until the dough is golden brown. Decorate each mummy with “eyes”.
- Meanwhile, mix all dipping sauce ingredients in a bowl until smooth. Enjoy!
