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  • Recipe Index
    • Appetizers
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      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
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    • Side Dishes
    • Desserts
      • Slow Cooker
      • Instant Pot
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Home » Recipes » Appetizers » Mini Mummy Dogs Recipe

Mini Mummy Dogs Recipe

By: Liz  /  Published: October 29, 2012  /  Updated: September 23, 2021  /   Leave a comment

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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.

mummy dogs on orange plate

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.

mummy dogs on 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.

mummy dogs close-up

More Halloween recipes

  • Graveyard pie
  • Paranormal parfaits
  • Mummy cookies
  • Lit’l smokies mummy dogs
  • Chocolate monster donuts
  • Toxic tumbler cocktail
  • Swamp punch
  • Slimy slurpies
mummy dogs on orange plate

Mini Mummy Dogs

Liz - Eat Move Make
Easy mini mummy dogs - a spooky twist on pigs in a blanket. Cocktail weenies wrapped in strips of crescent roll dough for Halloween fun!
5 from 1 vote
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Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Appetizer
Cuisine American
Servings 32
Calories 27 kcal

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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 27kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 92mgPotassium: 16mgSugar: 1gCalcium: 1mgIron: 1mg
Tried this recipe?Let us know how it was!

Related topics
Appetizers Halloween Holidays Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas and DIY craft inspiration as well as exciting travel destination ideas! Visit my About Me page for more of my story.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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