These mummy hot dogs are a playful throwback, but with a twist—they’re baked to crispy perfection instead of fried. Wrapping the hot dogs in flaky pastry gives a satisfying crunch that contrasts with the juicy sausage inside. It’s the kind of snack that’s both fun to make and even more fun to eat, especially with kids or at casual parties.
Why These Mummy Hot Dogs Keep Coming Back
They’re simple, nostalgic, and endlessly adaptable. Each batch is a little chaotic but always delicious—perfect for spontaneous gatherings or quiet nights craving a childhood treat. The crispy pastry, juicy sausage, and that satisfying crunch keep me coming back, especially when I want comfort food that’s quick to whip up. It’s a messy, happy way to bring a little fun to the table.
What’s Inside the Mummy Hot Dogs?
- Hot dogs: Juicy, savory, and classic—use your favorite brand or go for plant-based.
- Puff pastry: Buttery, flaky, and perfect for wrapping. Can swap for crescent roll dough in a pinch.
- Egg wash: Beaten egg with a splash of water—gives that irresistible shine and golden color.
- Mustard or ketchup (optional): Adds a tangy punch inside or as a dip for extra flavor.
- Sesame seeds (optional): For a toasted, nutty finish if you want a little extra crunch.
Tools of the Trade for Wrapping and Baking
- Baking sheet: To hold the wrapped hot dogs in the oven.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Pastry brush: To evenly coat with egg wash for a shiny, golden finish.
- Sharp knife or pizza cutter: To cut pastry strips cleanly.
- Cooking spray or extra egg wash: To help pastry stick and get that crisp, glossy look.
Crunchy, Cozy, Kid-Approved: How to Make Mummy Hot Dogs
Step 1: Preheat your oven to 200°C (392°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: Wrap each hot dog with a strip of puff pastry, sealing the edges with a little beaten egg.
Step 4: Place the wrapped hot dogs seam-side down on the baking sheet.
Step 5: Brush each with egg wash for a shiny, golden finish.
Step 6: Bake for 20–25 minutes, until the pastry is puffed and deeply golden.
Step 7: Let rest for 5 minutes before serving to keep the filling intact.
Keep an Eye on That Golden Glow and Crispy Edges
- Pastry should be puffed and golden, not pale.
- Sausages should be hot and juicy inside, with no raw dough.
- Crackling pastry indicates perfect bake, check at 20 minutes.
- Ensure seam is sealed well to prevent filling from oozing out during baking.
Avoid Common Wrapping Woes with These Tips
- Hot dogs bursting out of pastry during baking.? SEAL EDGES WELL to prevent filling leakage. Use a dab of egg wash to stick seams.
- Pastry turning pale or soggy.? Avoid over-wrapping with too thick pastry strips. Keep it snug but not tight.
- Uneven browning or dull appearance.? Brush with egg wash evenly for a shiny, crispy crust.
- Undercooked or burnt pastry.? Bake at the right temperature, 200°C (392°F), for a crispy crust.
Baked Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
- Unroll the puff pastry sheet onto a lightly floured surface and cut it into strips about 1 inch wide.
- Wrap each hot dog tightly with a strip of puff pastry, sealing the edges with a little beaten egg to prevent them from unraveling during baking.
- Place the wrapped hot dogs seam-side down on the prepared baking sheet, spacing them apart so they don't touch.
- Mix the beaten egg with water to create an egg wash, then gently brush it over the pastry for a shiny, golden finish. Sprinkle sesame seeds on top if desired.
- Bake in the preheated oven for 20–25 minutes, until the pastry is puffed, crispy, and deeply golden.
- Remove from the oven and let rest for about 5 minutes, allowing the pastry to set and cool slightly before serving.
- Serve warm with your favorite condiments like mustard or ketchup for dipping and enjoy the crispy, fun snack!
Notes
Hi, I’m Madison Greene, the voice and creator behind Texture Obsessed. Born and raised in the United States, I’ve always believed that food is more than just flavor — it’s about the way it feels.
