Mummy hot dogs are a childhood favorite, but I love giving them a little twist—think flaky, buttery puff pastry wrapped around juicy hot dogs. It’s a simple idea that transforms a snack into a fun, shareable dish. I’ve been making these since I was a kid, but now I tweak the fillings and toppings to keep them interesting.
They’re great for any occasion—game night, kids’ parties, or just a quick dinner when you want comfort food that’s both nostalgic and a little fancy. The best part? They’re quick to assemble and bake, so you’re not stuck in the kitchen all evening. Plus, that crispy pastry and melty interior are just unbeatable.
Why I Keep Coming Back to These Mummy Hot Dogs
They’re a no-brainer for quick bites that remind me of childhood chaos and family chaos alike. The crispy pastry, the savory hot dog, the oozy filling—each bite sparks a bit of happiness. Plus, they’re endlessly adaptable, so I can tweak ingredients or add a spicy kick whenever I want. They’re just honest, comforting, and easy to throw together, no matter how busy the day.
Inside the Making of Mummy Hot Dogs
- Hot dogs: Juicy and savory, they’re the star. Feel free to swap with veggie sausages for a vegetarian version.
- Puff pastry: Flaky, buttery, and crisp. You can substitute with crescent roll dough, but puff pastry’s crunch is unbeatable.
- Egg wash: Brightens and seals the pastry, giving it that shiny, golden finish.
- Mustard or ketchup: Classic dips, but I like a spicy mayo or a dash of smoky barbecue sauce.
- Optional toppings: Cheese, pickles, or thin sliced scallions can add extra flair and flavor.
- Seasonings: A pinch of garlic powder or smoked paprika can boost flavor—keep it simple or get creative.
Tools & Equipment Needed for Mummy Hot Dogs
- Baking sheet: To hold the wrapped hot dogs while baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Pastry brush: To seal edges with egg wash for a neat, crispy finish.
- Sharp knife or pizza cutter: To cut puff pastry into strips or shapes.
- Oven thermometer (optional): To ensure accurate baking temperature.
Step-by-step to Wrapping and Baking Mummy Hot Dogs
Step 1: Gather your ingredients and tools before you start. This keeps things flowing smooth.
Step 2: Preheat your oven to 200°C (390°F).
Step 3: Wrap each hot dog with a strip of puff pastry, sealing the edges with a bit of beaten egg.
Step 4: Place on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, until golden.
Step 5: Check for a crispy exterior and a bubbling, oozy interior.
Step 6: Let cool slightly before serving to avoid burns and ensure the pastry is crisp.
Step 7: Serve with a side of ketchup or mustard, or just enjoy straight from the oven.
Cooking Checkpoints & Tips for Mummy Hot Dogs
- Ensure the puff pastry is sealed well to prevent leakage during baking.
- Bake until the pastry is a deep golden brown, not pale, for maximum crunch.
- Check that the internal temperature of the hot dogs reaches at least 60°C (140°F).
- Adjust baking time if using larger or smaller hot dogs for even cooking.
Common Mistakes & How to Fix Them
- Hot pastry leaking or collapsing.? Seal the pastry edges well, or the filling will leak out during baking.
- Pale, soggy pastry.? Bake until deep golden brown for maximum crispiness.
- Underheated hot dogs.? Check internal hot dog temperature if unsure—at least 60°C (140°F).
- Torn or uneven pastry strips.? Use a sharp knife to cut pastry cleanly, avoiding jagged edges.
Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Unroll the puff pastry sheet and cut it into 1/2-inch wide strips using a sharp knife or pizza cutter. This creates the 'bandages' for your mummy.
- Wrap each hot dog with a strip of puff pastry, starting at one end and spiraling around to cover most of the hot dog, leaving a small section at the top exposed for the 'face.'
- Place the wrapped hot dogs on the prepared baking sheet, spacing them evenly apart.
- In a small bowl, beat the egg with a teaspoon of water if using, then brush the pastry edges lightly with this egg wash using a pastry brush. This helps seal the pastry and gives a shiny, golden finish.
- Bake the hot dogs in the preheated oven for 15-20 minutes, or until the pastry is deep golden brown and crispy.
- Once baked, remove the hot dogs from the oven and let them cool for a few minutes. The pastry should be crispy and flaky, and the hot dogs warm and juicy inside.
- Optional: Use small pieces of pastry or cutouts to create eyes or facial features with bits of mustard or ketchup for a fun mummy face.4 pieces hot dogs
- Serve your mummy hot dogs warm, with dips like ketchup or mustard on the side for dipping.4 pieces hot dogs
Notes
I’m Daniel Whitaker, the founder and voice behind Micromanaging Flavor. Born and raised in the United States, my love for cooking began at a young age when I realized how much joy a perfectly balanced dish could bring to the table.
