Mexican Mummy Dogs

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"You may have seen the kind of mummy dogs made with packaged crescent rolls, which can be really high in fat, and much more doughy than crispy. These Mexican mummy dogs are simple to make, can be very low in fat or even fat free if you wish, and can be put together in less time than it takes to heat an oven."

Original recipe yields 8 servings


  • Serving Size: 1 (76.6 g)
  • Calories 193.6
  • Total Fat - 7.8 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 20 mg
  • Sodium - 329.6 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 3.7 g
  • Sugars - 0.6 g
  • Protein - 7.8 g
  • Calcium - 18.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

Lay out a tortilla and spread refried beans all over one side in a thin layer.

Step 2

Use a pizza cutter to cut tortilla in thin strips to make the “bandages”.

Step 3

Pick up a strip and press on the hot dog, bean side down and wind it around like a mummy, pressing the beany side onto the hot dog. Repeat with other hot dogs. Don’t worry if they are slightly messy. When they brown, you won’t really notice it.

Step 4

Heat butter in a non-stick skillet and brown hot dogs on all sides until crisp, turning gently. (If a piece of bandage comes loose, use a little bit of beans to stick it back down, like glue)

Step 5

Carefully insert a wooden skewer into one end.

Step 6

Serve mummy dogs with salsa or warm nacho cheese dip.

Tips & Variations

  • 8 “6-inch” wooden skewers (optional)