How to Make Mummy Dogs in the Air Fryer (Perfect for Halloween)

Every Halloween, I love making a mix of spooky treats that are more fun than frightening, and these mummy dogs always make the cut. They’re one of those recipes that look like you’ve put in loads of effort, but in reality, they come together in just a few minutes. Plus, anything that gets wrapped in crescent roll dough and popped in the air fryer is guaranteed to be a hit at my house. They’re just as fun to make as they are to eat.

I started making mummy dogs a few years ago for my kids, and now they’ve become a Halloween tradition. There’s something about those little edible eyeballs peeking out of the golden, flaky dough “bandages” that makes everyone smile. Whether you’re planning a classroom party, a family movie night, or a big Halloween bash, these cute snacks fit right in. I usually serve them with ketchup and mustard for dipping, and they disappear faster than a bag of Halloween candy.

The air fryer makes this recipe even easier because you don’t have to fuss with the oven or wait for preheating forever. A few minutes in the basket, and you’ve got warm, crispy mummy dogs ready to go. They’re the perfect bite-sized snack for little hands, but I can confirm the adults always end up grabbing one (or two) as well. Honestly, I can’t think of a better way to kick off a Halloween evening than with a plate of these spooky little bites.

Ingredients

• 1 can crescent roll dough (usually about 8 oz or 226g): This is what creates the “bandages” that give your hot dogs their spooky mummy look.

• 8 Hot dogs: The star of the recipe, wrapped up snugly to become little Halloween mummies.

• 16 Edible eyeballs: No mummy is complete without a pair of goofy eyes peeking out from the dough!

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your air fryer to 350°F (175°C) for about 5 minutes.

2. Unroll the crescent roll dough and separate it into triangles.

3. Slice each triangle into thin strips, about 1/4 inch wide, using a knife or pizza cutter.

4. Take one hot dog and wrap it with the crescent roll strips, leaving a small gap for the face. Continue wrapping until the hot dog is fully covered like a mummy.

5. Repeat the wrapping process with the remaining hot dogs and dough strips.

6. Place the wrapped hot dogs in the air fryer basket, making sure they don’t touch each other.

7. Cook at 350°F (175°C) for 5 to 7 minutes, or until the crescent rolls are golden brown and cooked through.

8. Remove the mummy dogs from the air fryer and let them cool for a couple of minutes.

9. Place two edible eyeballs in the gap left for the face on each mummy dog. Use a tiny bit of mustard or ketchup to help them stick if needed.

10. Serve the mummy dogs warm with your favorite dipping sauces like ketchup or mustard.

Tips for the Perfect Mummy Dogs

• I like to cut the crescent dough into really thin strips, it makes the “bandages” look more realistic and gives you enough to wrap each hot dog nice and snug.

• Don’t worry about wrapping them perfectly! The uneven, crisscrossed look actually makes the mummies even cuter (and spookier).

• I always leave a little gap for the face so I have room to stick on the candy eyes later. That tiny peek-a-boo spot is what gives them personality.

• If you want extra golden, flaky bandages, brush the dough lightly with a bit of melted butter before air frying.

• Keep a close eye on the air fryer, because they cook fast, mine are usually done in just 5 minutes.

• I’ve found that using a dab of ketchup or mustard works like glue to hold the eyeballs in place once they’ve cooled slightly.

Get Creative!

• Try tucking a little strip of cheese inside the crescent dough before wrapping. When you bite in, you’ll get a gooey, melty surprise.

• Swap the hot dogs for mini sausages or cocktail franks if you’re making these for a party, bite-sized mummies are always a hit.

• If you’re feeling extra spooky, use black sesame seeds or tiny olive slices instead of candy eyes for a different look.

• I sometimes drizzle a little “blood” (aka ketchup or sriracha) over the mummies for extra Halloween flair.

• Switch things up with different doughs, pizza dough or puff pastry both work if that’s what you have on hand.

• Serve them with a mix of dipping sauces like honey mustard, BBQ, or even a bowl of marinara for a “bloody” effect.

Serving & Storing

• I like to serve these mummy dogs fresh out of the air fryer while the dough is still warm and flaky, they’re at their absolute best that way.

• A little tray with ketchup and mustard for dipping is all you really need, but adding a “bloody” marinara sauce makes it extra Halloween-y.

• If you’re making them ahead for a party, you can wrap the hot dogs in dough earlier in the day and just pop them in the air fryer right before serving.

• Leftovers (if you somehow have any!) can be stored in the fridge in an airtight container for up to 2 days.

• To reheat, I usually just toss them back into the air fryer for a couple of minutes, they crisp back up perfectly.