Can I make Halloween sausage mummies ahead of time?

Yes, absolutely! You can wrap the sausages in dough up to 24 hours in advance. Store them covered in the refrigerator on a parchment-lined baking sheet. When ready to serve, pop them in the oven and bake as usual. They also reheat well in a toaster oven for 3–5 minutes if you need to warm them up later.

What kind of sausage is best for mummies?

Mini cocktail sausages (also called little smokies) are the most popular choice. They’re bite-sized, already cooked, and fit perfectly into crescent dough strips. You can also use turkey sausage, chicken apple sausage, or even veggie links; just keep them small and firm so they hold their shape when wrapped and baked.

How do I keep the dough from unwrapping?

To keep your Halloween sausage mummies looking neat, press the dough strips gently into themselves when wrapping. Also, make sure the end of the strip is placed underneath the sausage when setting it on the baking sheet. The dough will seal itself as it bakes and expands. Avoid stretching the dough too tightly; it needs space to puff up without unraveling.

Can I make these with puff pastry?

Yes, puff pastry works beautifully. It gives a buttery, flakier texture but bakes a bit quicker. If you use puff pastry, keep the strips thin and bake for 10–12 minutes, watching closely for browning. For an ultra-flaky mummy, chill the wrapped sausages for 10 minutes before baking to help the dough hold its shape better.

Halloween Sausage Mummies: 25-Min Spooky Snack That Kids Love

Name: Halloween Sausage Mummies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 can of crescent roll dough; 1 package mini cocktail sausages (14–16 pieces); Candy eyes; 1 egg (optional, for egg wash); Ketchup or mustard (for dipping and eye glue)

Ingredients

Scale

1 can of crescent roll dough

1 package mini cocktail sausages (14–16 pieces)

Candy eyes

1 egg (optional, for egg wash)

Ketchup or mustard (for dipping and eye glue)

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Unroll crescent dough and pinch seams to form a sheet. Slice into 1/4″ strips.

3. Wrap sausages with dough strips, leaving a space for the “face.”

4. Place seam side down on baking sheet. Brush with egg wash if using.

5. Bake for 12–15 minutes until golden brown.

6. Let cool, then add candy eyes using ketchup or mustard as glue.

Notes

Use parchment paper for easy cleanup.

Don’t wrap dough too tightly; leave gaps for a mummy look.

Reheat leftovers in a toaster oven for best texture.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Halloween Snacks
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mummy
Calories: 110
Sugar: 0g
Sodium: 290mg
Fat: 7g
Saturated Fat: 2.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 3g
Cholesterol: 15mg