My lil gal who is in Kindergarten had snack day today and I didn’t want to bring a snack corresponding with the letter that they were on this week..instead I wanted to do something FUN for her because this year…her school isn’t celebrating Halloween with a party like all those other years. For their snack days …they usually want a sweet snack and a salty snack..I had made those Halloween bats and cats already for the sweet treats and wanted to make something on the salty side that was fun…yet…and the kids would LOVE. So, I decided on “mummy” but knowing how much these lil ones ate…I didn’t wanted them to waste a whole hotdog …so I decided to make mini MUMMY instead..and I think they are super CUTE!!! I think what took it even a step further is that I didn’t used ketchup or mustard as the eyes…but I used those edible eyes instead…and so they look even better 😉




1 can (8 oz) Pillsbury refrigerated crescent rolls
1 pack of hotdog
Edible eyes
Cooking spray –I used Pam



Heat oven to 375°F.

Remove the hotdog from its package and let all the juice ..drain out or you can dry them with a paper towel. Next, cut each hotdog in half.

Unroll the crescent dough and press down on the perforation to seal the dough. Then cut it into strips with a pizza cutter, cut each rectangle lengthwise. 

Wrap 1 pieces of dough around each hot dog to look like “bandages,” stretching dough slightly to completely cover hot dog. Leaving a bit of space at the end for the “face.”
On a  large cookie sheet, line with parchment paper… place wrapped hot dogs on the tray.  Remember to spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
Lastly, put 2 edible eyes on the face. Try to tuck it inside the dough a little. I stuck the edible eyes as soon as it come out the oven so that its still hot…this MAKES the edible eyes stick to the hotdog…otherwise you will have to find some sort of “glue” so the edible eyes can stick on.

press down on the perforation to seal the dough




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