Mummy Hot Dog Charcuterie Board Recipe

Making fun snacks for parties is something I genuinely enjoy. Especially when they’re cute and actually taste good, too.

My Mummy Hot Dog Charcuterie Board Recipe is an easy way to turn simple hot dogs into a creative treat for Halloween or any fun get-together.

It’s a playful twist that adds excitement to the snack table and gets everyone excited to dig in.

I love this recipe because it doesn’t take much time. Most of the ingredients are things I already have at home.

The board always comes out looking festive. It’s just perfect for sharing with friends and family.

With easy steps and a few simple ingredients, this mummy hot dog board is a quick win for any host.

Why I Love Them

Mummy hot dogs are just easy. I don’t need fancy skills or special tools—just some dough, hot dogs, and a bit of time.

I can wrap the dough and pop them in the oven in just a few minutes. That’s my kind of recipe.

It’s fun to see how each mummy turns out a little different. Sometimes their “bandages” look silly, but that just makes them better.

My favorite part? Sharing them at parties. Kids and adults both smile when they see the board.

It’s a nice way to make everyone feel welcome and excited to eat.

Here’s why I keep coming back to mummy hot dogs for my charcuterie board:

• They are quick to make
• They look cute and festive
• I can make a lot at once
• They taste good hot or cooled down

Cleanup is simple, too. I only use one baking sheet and a knife. That’s it!

Equipment

To make my mummy hot dog charcuterie board, I keep things easy with basic kitchen tools. Here’s what I use:

• Baking sheet: I line it with parchment paper for quick cleanup.
• Sharp knife: I need this to cut the crescent dough into thin strips.
• Cutting board: This keeps my counters safe.
• Tongs or spatula: I use these to move the hot dogs on and off the pan.

For the final board, I pick a large, clean cutting board or a wooden serving board. This helps spread out the mummies and all the sides.

Small bowls or ramekins work well for dips like ketchup and mustard. I also like to use toothpicks or mini forks so people can pick up their snacks easily.

If I want to get fancy, I grab some kitchen scissors for even neater dough strips. But honestly, a basic knife works just fine too.

Here’s a quick look at what I keep handy:

Item	Purpose
Baking Sheet	Baking the mummies
Parchment Paper	Easy clean-up
Sharp Knife or Scissors	Cutting dough
Cutting Board	Safe cutting surface
Spatula or Tongs	Moving hot dogs
Serving Board	Arranging the charcuterie board
Small Bowls/Ramekins	Holding dips
Toothpicks/Mini Forks	Grabbing snacks

Ingredients

To make my mummy hot dog charcuterie board, I gather these ingredients:

For the Mummy Hot Dogs:

• 12 Hot dogs
• 1 can (8 oz) Refrigerated crescent roll dough
• Mustard or ketchup (for eyes)

I cut the crescent roll dough into thin strips. Each hot dog needs about 3-4 strips to wrap it up like a mummy.

Board Fillers:

I like to use a variety of snacks to fill the board. Here are some ideas:

• 1 cup baby carrots
• 1 cup grape tomatoes
• 1 cup pickles
• 1 small bunch of green grapes
• 1 cup cheddar cheese cubes
• 20-25 mini pretzels

For dipping, I include:

• ½ cup ketchup
• ½ cup mustard
• ½ cup ranch dressing

I place everything on a large wooden board or tray. Sometimes I add Halloween-themed candies, but that’s optional.

Everything on this list can be found at a regular grocery store. If I need to swap anything, I just pick a similar snack or veggie.

Instructions

First, I preheat my oven to 375°F (190°C). While it heats up, I line a baking sheet with parchment paper.

Next, I unroll the crescent roll dough and cut it into thin strips—about 1/4 inch wide. I carefully wrap these strips around each hot dog, leaving a small gap for the “face.”

To help, I use a butter knife or pizza cutter for even strips.

Once all my hot dogs are wrapped, I place them on the baking sheet. I space them out so they don’t touch.

I bake them for 12-14 minutes, or until the dough turns a light golden brown.

When they’re done, I let them cool for a few minutes. Then, using a toothpick, I dab on small dots of mustard or ketchup to make eyes.

This gives each mummy a bit of personality.

While the mummies cool, I start arranging the other items on my large serving board. I put the mummy hot dogs in the center.

Then I add cheeses, fruits, crackers, and dips around them until the board looks full and colorful.

Tip: I use small bowls for sauces like ketchup and mustard so dipping is easy. This makes the board fun for everyone to share!

Substitute

Sometimes I don’t have all the ingredients, so I like to make swaps that still taste great. If I run out of crescent roll dough, I use puff pastry or even pizza dough.

Both work well for wrapping the hot dogs.

For the hot dogs, I sometimes change things up. I might use turkey dogs, chicken sausages, or even veggie dogs if someone doesn’t eat beef or pork.

If someone is gluten-free, I look for gluten-free dough or even use thin strips of cheese to wrap around the hot dogs.

Here’s a quick list to help:

Original Ingredient	Possible Substitute
Crescent roll dough	Puff pastry, pizza dough
Regular hot dogs	Turkey, chicken, or veggie dogs
Mustard for eyes	Ketchup, mayo, or relish

For a dairy-free version, I skip any cheese fillings and choose dairy-free dough. If I want something a little healthier, I pick whole-wheat dough for wrapping.

Trying new swaps can be fun, and it helps me use what I already have in my kitchen.

What Can Go Wrong?

Sometimes, my crescent dough just breaks when I’m trying to wrap it around the hot dogs. If I stretch it too far, it tears—annoying, right?

To fix it, I usually grab shorter strips and gently press any cracks together. It’s not perfect, but it works well enough.

Overbaking is another thing I try to avoid. If I leave the mummies in the oven too long, the dough gets way too dark, or worse, burnt.

I set a timer and peek in the oven around 10 minutes. Otherwise, I get distracted and forget, which… happens more than I’d like to admit.

The cheese sometimes oozes out while baking. Slicing smaller pieces and tucking them inside the dough seems to help keep things tidy.

Here’s a quick list of common issues:

• Dough splits or unravels
• Hot dogs are undercooked
• Eyes slide off the mummies
• Cheese leaks out
• Crescent wraps burn

If the candy eyes fall off, I let the mummies cool a bit before adding them with a dab of ketchup or mustard as “glue.” Sometimes they still slide, but hey, it’s Halloween—wonky eyes are kind of cute.

When my hot dogs turn out overly greasy, I just blot them with a paper towel before serving. Not fancy, but it does the trick.

Problem	Quick Fix
Dough tears	Use shorter strips
Eyes won’t stick	Let cool, use condiments
Overbaked	Check at 10 minutes
Cheese leaking	Use less cheese, tuck well

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