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–+ servings
Two spicy Jalapeño Popper Mummy Dogs on a plate, styled with olive eyes and wrapped in baked dough.

Jalapeño Popper Mummy Dogs

Spicy mummy dogs with jalapeño popper filling.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 mummies
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Mummy Dogs
  • 8 hot dogs
  • 1 sheet refrigerated crescent roll dough
  • 1 egg beaten, for egg wash
For the Jalapeño Popper Filling
  • 4 oz cream cheese softened
  • 1/2 cup shredded cheddar cheese
  • 2 jalapeños seeded and finely diced
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper
For the Eyes
  • 16 small black peppercorns or edible candy eyes

Equipment

  • Baking sheet
  • Parchment paper
  • Small bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, salt, and pepper. Mix well.
  3. Unroll the crescent roll dough and separate it into 8 triangles. Cut each triangle lengthwise into thin strips, about 1/2 inch wide.
  4. Pat the hot dogs dry with a paper towel. Make a small slit in one end of each hot dog to insert the jalapeño popper filling. Spoon about 1 tablespoon of the filling into each slit.
  5. Wrap the dough strips around each hot dog to resemble mummy wrappings, leaving a small space for the face. Press the ends of the dough to secure.
  6. Place the wrapped hot dogs on the prepared baking sheet. Brush the dough with the beaten egg wash.
  7. Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
  8. Remove from the oven and let cool slightly. Press two peppercorns or candy eyes into the dough to create the mummy's eyes.

Notes

Serve warm.

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