Kids will adore these homemade Mummy Hot Dogs — a playful, kid-friendly Halloween appetizer made with turkey hot dogs and a simple Greek yogurt dough. They’re easy to make, lighter than store-bought versions, and perfect for parties or school events.
Mummy Hot Dogs
This recipe swaps processed crescent or biscuit dough for a simple, soft Greek yogurt dough that bakes up golden and slightly chewy — similar to bagel-style dough but much quicker. Use turkey hot dogs to keep the appetizer lighter and family-friendly. For picky eaters, the sight of tiny mummies with candy eyes is almost guaranteed to get a smile and a bite.
Ingredients
- Flour: 1 cup unbleached all-purpose flour (or whole wheat or a 1:1 gluten-free blend); plus extra for dusting.
- Baking powder: 2 teaspoons to help the dough rise.
- Salt: 3/4 teaspoon kosher salt (reduce if using fine table salt).
- Greek yogurt: 1 cup plain non-fat Greek yogurt, thick (drain any excess liquid first).
- Egg: 1 egg white, beaten (a whole egg works too) for brushing the dough.
- Hot dogs: 8 turkey hot dogs, halved crosswise.
- Candy eyes: One package to decorate each mummy.
- Condiments: Mustard or ketchup for serving and to “glue” the eyes on.
How to Make Mummy Hot Dogs
- Preheat and prepare: Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper; spray the parchment lightly with oil if desired.
- Make the dough: In a bowl whisk together the flour, baking powder and salt. Add the Greek yogurt and stir with a fork or spatula until the mixture forms small crumbles and begins to come together.
- Knead lightly: Turn the mixture onto a lightly floured surface and knead about 10–15 times until the dough is smooth and tacky but not sticky. Add a little more flour if it feels too sticky.
- Roll and cut: Dust a rolling pin and work surface with flour. Roll the dough into a thin rectangle and slice it into strips roughly 1/4 inch thick.
- Wrap the hot dogs: Wrap strips of dough around each hot dog half, leaving a small gap near the top for the eyes. Place the wrapped mummies on the prepared baking sheet.
- Brush and bake: Brush each mummy with the beaten egg white (or whole egg) for a golden finish. Bake about 12 minutes, until the dough is puffed and lightly browned.
- Add the eyes and serve: Use a dab of ketchup or mustard to “glue” candy eyes onto each mummy. Let cool for about 10 minutes before serving so the eyes set and the filling isn’t too hot.
Tips, Variations and Make-Ahead
- If the dough is sticky: Knead in a little more flour, a tablespoon at a time, until it’s manageable.
- Swap the dough: If you prefer, use store-bought pizza dough or refrigerated biscuit dough for an even quicker version.
- Change the protein: Substitute turkey or chicken sausage links, or use regular beef hot dogs if you prefer.
- Allergies: Skip the egg wash to make this egg-free. For dairy-free, use a thick plain non-dairy yogurt.
- Make ahead: Prepare the dough and refrigerate wrapped in plastic for up to 24 hours; slice and wrap the hot dogs just before baking. You can also assemble the mummies and keep them covered in the fridge, then bake right before serving so they’re warm.
- Scale up: Double or triple the recipe for parties — it’s an easy crowd-pleaser.
Storage and Reheating
Store leftover mummy hot dogs in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat in an air fryer or oven to restore crispness, or use the microwave for a quick warm-up, though the dough may soften slightly.
Recipe Summary
- Yield: About 16 mini mummy dogs (8 hot dogs halved)
- Prep time: Approximately 30 minutes
- Cook time: 12 minutes
- Total time: About 50–55 minutes including cooling
- Serving size: 1 mini mummy dog
Nutrition (approx. per serving)
Calories: ~80 kcal • Protein: ~6 g • Carbohydrates: ~8 g • Fat: ~2–3 g • Sodium: varies by hot dog
More Kid-Friendly Halloween Ideas
- French bread pizza mummies
- Roasted pumpkin seeds
- Spooky spider cupcakes
- Mini pumpkin chocolate chip muffins
- Frozen chocolate banana ghost pops