Spooky Mummy Hot Dogs: Easy Air Fryer Treat!
Wrap hot dogs in crescent dough for fun mummy dogs, air-fried to golden perfection and decorated with mustard eyes.
Ingredients
- 8 oz refrigerated crescent dough
- 8 hot dogs
- mustard for eyes
- ketchup or hot sauce for eyes
- oil spray
- 1/4 teaspoon black pepper
Instructions
- Unroll the crescent dough and cut into 3/8"-1/2" wide strips.
- Pat the hot dogs dry. Wrap dough strips around each hot dog like mummy bandages, criss-crossing and leaving a gap for the face. Don't wrap too many layers.
- Lightly spray the wrapped hot dogs and air fryer basket with oil spray. Place mummies face-up in the basket, ensuring they don't touch. Cook in batches if necessary.
- Air fry at 330°F (166°C) for 6 minutes. Gently wiggle to loosen. Continue air frying for another 1-3 minutes until golden brown and cooked through.
- Use mustard and ketchup (or hot sauce) to create eyes on the exposed dough face. Get creative with your mummy faces!
- Serve immediately and enjoy your spooky, crispy mummy dogs!
Notes
- For extra crispy bandages, ensure hot dogs are patted very dry before wrapping.
- If dough strips are too short, overlap them slightly to create continuous bandages.
- Use small dots of mustard or ketchup for eyes; larger blobs can prevent dough from cooking evenly.
- Store leftover uncooked mummy dogs wrapped tightly in plastic wrap in the fridge for up to 1 day, then air fry as directed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If dough strips are too short, overlap them slightly to create continuous bandages.
- Use small dots of mustard or ketchup for eyes; larger blobs can prevent dough from cooking evenly.
- Store leftover uncooked mummy dogs wrapped tightly in plastic wrap in the fridge for up to 1 day, then air fry as directed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.