Description
These easy Halloween mummy dogs are made with just 3 ingredients! Crescent dough wrapped around breakfast sausages and finished with candy eyes for the cutest spooky snack, lunch, or dinner the whole family will love.
Ingredients
- 12 breakfast sausages
- 1 can (8 oz) crescent roll dough
- Edible candy eyes
- Ketchup, for attaching the eyes and for dipping
Instructions
- Preheat your oven to 375F and line a baking tray with parchment paper.
- Unroll the crescent dough and pinch together any seams so you have one smooth sheet. Using a knife or pizza cutter, slice the dough into long thin strips.
- Wrap a strip or two of dough around each breakfast sausage, crisscrossing and overlapping like mummy bandages. Leave a little bare space near the top where the eyes will go.
- Place the wrapped mummy dogs on the prepared baking tray and bake at 375F for 10 to 15 minutes, until the dough is puffed up and golden brown.
- Remove from the oven and let cool for about 15 minutes. This step matters, because the candy eyes will slide right off if the dogs are still hot.
- Dab a tiny bit of ketchup onto the bare spot near the top of each mummy dog and press two candy eyes into it. Serve with extra ketchup for dipping and enjoy!
Notes
Let the mummy dogs cool fully before adding the candy eyes so they do not melt and slide off.
Leave a bare gap near the top of each one while wrapping so there is a clear spot for the face. Do not worry about neat wrapping, because uneven, overlapping dough looks the most like real mummy bandages!
These are simple enough for kids to help make, which is the best trick I know for getting picky eaters to dig in.
Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven or air fryer to bring back some crispiness (add fresh candy eyes after reheating).
