Crescent Mummy Dogs

Crescent Mummy Dogs

Pillsbury 0

"Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order."

Ingredients 50 m {{adjustedServings}} servings 253 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 788 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles.
  3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
  4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on 'face.'
Tips & Tricks
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Loaded with salami, cheese, onions, peppers, and topped with mozzarella.


  • High Altitude (3500-6500 ft): Bake 15 to 19 minutes.
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Reviews 111

  1. 145 Ratings


Great idea. These were made the night before I needed them, cooled on a wire rack so not to get soggy and heated great the next day. I patted dry the hot dogs, this way the dough sticks easily. Also froze the left overs and will heat as needed. Freezes great, reheats great. Thank you for the neat idea.


Cute! Used bun length hotdogs. For my taste, I should have used more dough (because of the size) but the kids prefer less bread so it was perfect for them. Cooked 80%, then popped back in with oven fries to reheat. Perfect. Omitted cheese but used some cheesedogs for variety. Found that if you stretch the dough and let it twist as you wrap, it turns out more bandage-like when it cooks. Leave a few ends sticking out to make it look raggedy - they brown up really cute this way. 20 dogs fed 6 10-12year olds and 2 adults with 3 for lunch the next day. (They would have been gone but they had to get out the door to trick-or-treat ASAP!) Reheats perfectly in oven, not micro. Oh! And I actually called Pilsbury. They say not to leave dough out unbaked (in fridge) more than 2 hours or it may not rise. Whew. I'm done now!


These were fun to make but very time consuming. I did add a little extra work as I cut hotdogs in half to make it more of a hors d’oeuvre. Then cut a “V”ish shaped notched near the cut end, on the top/face side to represent feet. This made it a little harder to wrap but for my event, it was worth it. The only problem I had was I must have cut the cloth (crescent roll strips) too narrow as some of them crumbled a little after they were put into the serving dish. I only put 2 mustard dots for eyes and skipped the mouth. It made them a little more scary but still cute. For a special occasion, I would make these again.