Mummy Hot Dog Charcuterie Board
A fun and festive Halloween-themed charcuterie board featuring crescent roll-wrapped mummy hot dogs, colorful snack fillers, and classic dipping sauces. Quick to make and perfect for parties with kids or adults alike!
Equipment
- Sharp knife or kitchen scissors
- Spatula or tongs
- Large wooden serving board
- Toothpicks or mini forks
Ingredients
For the Mummy Hot Dogs:
- 12 hot dogs
- 1 can 8 oz refrigerated crescent roll dough
- 1 tablespoon mustard for eyes, or as needed
- 1 tablespoon ketchup optional, for eyes
Charcuterie Board Fillers:
- 1 cup baby carrots
- 1 cup grape tomatoes
- 1 cup dill pickles
- 1 small bunch green grapes
- 1 cup cheddar cheese cubes
- 20 mini pretzels
Dipping Sauces:
- ½ cup ketchup
- ½ cup mustard
- ½ cup ranch dressing
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare dough: Unroll the crescent roll dough and cut into thin strips (about ¼ inch wide) using a knife or kitchen scissors.
- Wrap hot dogs: Take each hot dog and wrap 3–4 dough strips around it, leaving a small gap for the “face.”
- Bake: Place the wrapped hot dogs on the baking sheet, spacing them apart. Bake for 12–14 minutes, or until the dough is golden brown.
- Cool slightly: Remove from oven and let cool for a few minutes.
- Add eyes: Use a toothpick to dab small dots of mustard or ketchup onto each mummy to create eyes.
- Assemble the board: Place mummy hot dogs at the center of a large serving board. Arrange baby carrots, grape tomatoes, pickles, grapes, cheddar cubes, and pretzels around them.
- Add dips: Place ketchup, mustard, and ranch dressing in small bowls or ramekins and add them to the board.
- Serve: Add toothpicks or mini forks to make snacks easy to grab. Enjoy!