Halloween Air Fryer Hot Dog Mummies
These Halloween Mummy Dogs are quick, crispy, and made effortlessly in the air fryer. Wrapped in strips of crescent roll dough and finished with candy eyeballs, each hot dog transforms into a spooky little mummy. It’s a Halloween snack that comes together in under 20 minutes and no oven is required!
Perfect for Halloween parties, movie nights, or after-school fun, this recipe is simple enough for kids to join in on the action. Once cooked, these golden, goofy mummies are best served warm with classic dips like mustard or ketchup. You’ll love how easy they are to prep and how quickly they disappear from the plate.
Ingredients
- Crescent roll dough – Any brand works; just unroll and separate into triangles.
- Hot dogs – Avoid jumbo dogs so the dough cooks evenly.
- Edible candy eyes – These add personality and are available online or in baking aisles.
How To Halloween Air Fryer Hot Dog Mummies
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your air fryer to 350°F (175°C). While it heats, unroll the crescent dough and separate the triangles. Slice each triangle into thin strips about ¼ inch wide. A pastry cutter works great here for smooth, even strips without stretching or tearing the dough.
Take one hot dog and begin wrapping with the dough strips, leaving a small gap for the “face.” Keep winding the dough around the hot dog until it looks like a little mummy. A precision grip tong helps hold the hot dog in place while you wrap, especially if the dough is soft.
Place the wrapped hot dogs into the air fryer basket, leaving space between each one. Lining the basket with a reusable perforated air fryer mat helps prevent sticking and makes cleanup easier. Air fry at 350°F for 5 to 7 minutes, or until the dough is puffed and lightly golden.
Once done, remove the mummy dogs from the basket and let them cool for 1 to 2 minutes. Then, press on two candy eyes in the face gap. If they don’t stick easily, dab on a bit of mustard or ketchup as “glue.” For precise placement, try using decorating tweezer because they’re perfect for handling tiny decorations.
Chef Jenn’s Tips
- Keep the dough cold until you’re ready to cut—it holds its shape better.
- Don’t crowd the basket; leave room for airflow so the dough cooks evenly.
- Add the candy eyes once the mummies cool slightly so they stay put.
- A pastry wheel gives smoother strips than using a regular knife.
Recommended
Make It a Meal
Serve with crinkle fries or a bowl of chili for a Halloween-themed dinner. A spooky veggie platter or Halloween punch makes it party-ready.
Storage
Let any leftovers cool completely before storing in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 325°F for 2 to 3 minutes to crisp them back up.
Halloween Air Fryer Hot Dog Mummies
Ingredients
- 1 tube crescent roll dough
- 8 hot dogs
- edible candy eyes
Instructions
- Preheat your air fryer to 350°F (175°C) and let it run for about 5 minutes while you prep the ingredients.
- Unroll the crescent roll dough and separate it into triangles. Using a pizza cutter or pastry wheel, slice each triangle lengthwise into thin strips about ¼ inch wide.
- Wrap one hot dog at a time with the dough strips, starting from the bottom and working your way up. Leave a small gap near the top for the face. Continue wrapping until the hot dog is mostly covered, with some strips overlapping for a mummy-like look.
- Repeat the wrapping process with the remaining hot dogs and dough strips.
- Arrange the wrapped hot dogs in your air fryer basket, making sure they aren’t touching each other so they can crisp up evenly.
- Air fry at 350°F (175°C) for 5 to 7 minutes, or until the crescent dough is golden brown and cooked through.
- Cool the mummy dogs for 1 to 2 minutes after removing them from the air fryer.
- Place two edible eyes on each mummy in the open space you left earlier. If they don’t stick on their own, use a tiny dab of mustard or ketchup as edible glue.
- Serve warm with dipping sauces like ketchup, mustard, or cheese sauce.
Notes
Chef Jenn’s Tips
- Keep the dough cold until you’re ready to cut—it holds its shape better.
- Don’t crowd the basket; leave room for airflow so the dough cooks evenly.
- Add the candy eyes once the mummies cool slightly so they stay put.
- A pastry wheel gives smoother strips than using a regular knife.
