5 Easy Mummy Hot Dogs Air Fryer Recipes That Will Make Halloween Magical!
Get your kids excited this Halloween with these crispy, spooky, and fun mummy hot dogs—ready in just 12–15 minutes! Perfect for parties, dinners, or a festive snack.
Equipment
- airfryer
- Tongs or spatula
- Silicone basting brush (optional, for butter)
- Small knife
Ingredients
- 8 hot dogs beef, chicken, turkey, or plant-based
- 1 can 8 oz crescent roll dough
- Candy eyes or substitutes mustard, ketchup, mini chocolate chips
- Optional: 2 tbsp melted butter or olive oil for extra crispiness
Instructions
- Preheat Air Fryer – Set air fryer to 350°F (175°C) and preheat for 3 minutes.
- Prepare Hot Dogs – Pat dry and poke each hot dog 2–3 times with a fork.
- Prepare Dough – Unroll crescent dough, pinch perforations closed, roll flat. Cut into thin, uneven strips (~1/8–1/4 inch wide).
- Wrap Hot Dogs – Wrap each hot dog loosely with dough strips, leaving gaps for “mummy bandages” and a spot for eyes.
- Cook – Place wrapped hot dogs in a parchment-lined air fryer basket without overcrowding. Cook 12–15 minutes until golden brown and crispy.
- Add Eyes – Let hot dogs cool 2–3 minutes, then attach candy eyes using a tiny dot of ketchup or mustard as glue.
- Optional Finish – Brush with melted butter for an extra golden, bakery-style finish.
Notes
Notes 💡 Tips & Variations
- Cheesy Mummies: Add a slice of cheese under the dough for gooey pockets.
- Spicy Twist: Use spicy sausages or add a few thin jalapeño slices.
- Pizza Flavor: Brush hot dogs with pizza sauce and sprinkle Italian seasoning before wrapping.
- Mini Mummies: Use cocktail sausages and smaller dough strips; cook 8–10 minute
- Set up a Halloween dipping station with ketchup, mustard, BBQ sauce, or creative dips like pumpkin ranch, honey mustard, or orange cheese sauce.
- Serve on black or orange platters with small bowls for dips and a few plastic spiders for fun.
- Pair with sweet potato fries, carrot sticks, or a green salad.
- Drinks: apple cider or orange juice for a festive look.
- Store: Refrigerate in an airtight container for 2–4 days.
- Reheat: Air fryer at 300°F for 3–4 minutes to crisp the bandages. Microwave 30–45 seconds if needed.
- Make-Ahead: Assemble up to 4 hours in advance and refrigerate, or freeze uncooked for up to 1 month (add 2–3 min cooking time from frozen).