These easy mini mummy dogs are cocktail weenies wrapped in strips of crescent roll dough to make Halloween mummies in a blanket!
They’re the perfect Halloween party food and a fun and spooky twist on pigs in a blanket.
Ingredients for Halloween mummies in a blanket
- Little Smokies cocktail weenies
- refrigerated crescent rolls
- Mustard, ketchup, BBQ sauce or desired toppings
How to make mini mummy dogs
1.Preheat oven to 375°F.
2.Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
3.Cut each rectangle lengthwise into 10 strips with a knife or pizza cutter, making a total of 40 strips. Wrap one strip of dough around each sausage stretching dough slightly to look like bandages. Leave tip of sausage exposed to create face. Place on ungreased cookie sheet.
4.Bake 10-13 minutes or until golden brown. Draw features with mustard on tip of sausage to create face (and I’m 100% positive you’ll do a better job than I did.) 😉 Serve with mustard, ketchup, BBQ sauce or your favorite condiment.
Serve the mini mummy dogs with mustard, ketchup or BBQ sauce or any of your other favorite sauces.
More Halloween recipes
- Graveyard pie
- Paranormal parfaits
- Mummy cookies
- Lit’l smokies mummy dogs
- Chocolate monster donuts
- Toxic tumbler cocktail
- Swamp punch
- Slimy slurpies
Mini Mummy Dogs
Ingredients
- 32 Little Smokies
- 1 can 8 ounces refrigerated crescent rolls
- Mustard ketchup, BBQ sauce or desired toppings
Instructions
- Preheat oven to 375°F.
- Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
- Cut each rectangle lengthwise into 10 strips with a knife or pizza cutter, making a total of 40 strips. Wrap one strip of dough around each sausage stretching dough slightly to look like bandages. Leave tip of sausage exposed to create face. Place on ungreased cookie sheet.
- Bake 10-13 minutes or until golden brown. Draw facial features with mustard and serve with your choice of condiments.
