Description
Spooky Halloween Sausage Mummy Wraps are a festive, easy treat for parties or family fun. Learn how to make these adorable, savory bites with a personal touch!
Ingredients
Scale
- Mummy Essentials:
- 1 (8-ounce) package refrigerated crescent roll dough
- 8–12 hot dogs or cocktail sausages
- 4–6 slices cheese (cheddar, colby jack), cut into thin strips (optional)
- Flavor Boosters:
- 1–2 teaspoons Dijon mustard (for brushing on sausages)
- Spooky Eyes:
- Yellow mustard or ketchup (for decorating eyes)
- Dipping Fun:
- Ketchup, for serving
- Mustard, for serving
Instructions
- Prep Your Sausages:: Okay, first things first, get your hot dogs or cocktail sausages ready. If you’re using full-sized hot dogs, I usually cut them in half or even thirds, depending on how many bites I want. For cocktail sausages, they’re perfect as is! Pat them dry with a paper towel; this helps the dough stick better, trust me. I always forget this step and then wonder why my bandages are slipping! Don’t be like me, hon.
- Unroll and Slice the Dough:: Next, carefully unroll your crescent roll dough onto a clean surface. Now, this is where it gets fun! You want to slice the dough into thin strips, about 1/4 to 1/2 inch wide. I usually use a pizza cutter for this because it’s so much faster and neater than a knife. I tried tearing it once, and it looked like a monster had attacked my dough – oops! Just aim for roughly even strips, no need for perfection here.
- Mustard & Cheese Magic:: Alright, grab your hot dogs. If you’re using cheese, now’s the time to wrap a thin strip of cheese around each hot dog. Then, brush a thin layer of Dijon mustard onto the sausage. Not too much, just a little whisper of flavor. The smell of that mustard always gets me excited for the finished product! This step really elevates the flavor of your Halloween Sausage Mummy Wraps, trust me!
- Wrap Your Mummies:: Time to make them look like mummies! Take a strip of crescent roll dough and start wrapping it around a hot dog, leaving a small gap at one end for the ‘face.’ Overlap the dough slightly, spiraling it down the length of the sausage. Don’t pull too tightly, or it’ll stretch and break. I’ve done that so many times, and then my mummy looks like it’s missing an arm! Just keep it relaxed and natural.
- Bake to Golden Perfection:: Once all your little mummies are wrapped, place them on a baking sheet lined with parchment paper. Make sure they have a little space between them so they can bake evenly. Pop them into a preheated oven, usually around 375°F (190°C), and bake for about 12-15 minutes, or until the crescent dough is golden brown and puffed up. The smell filling your kitchen is just delightful at this point, honestly!
- Add the Spooky Eyes:: Carefully remove your Halloween Sausage Mummy Wraps from the oven. Let them cool for just a minute or two – they’ll be super hot! Then, using a toothpick or a fine-tipped squeeze bottle, dab two tiny dots of yellow mustard or ketchup for the mummy eyes. This is the best part, seeing their little personalities emerge! Serve them warm and watch them disappear!