Ghosts in a Blanket: Fun Halloween Hot Dogs for Kids
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Ghosts in a Blanket are a fun Halloween twist on classic pigs in a blanket. Crescent dough drapes over upright hot dog halves, and little cutout faces turn them into spooky snacks.
Each ghost comes out with its own expression! Some stand tall, some look a little droopy, and a few might tip over. I’ll share what happened with mine and the tips I learned while making them.
Ingredients and Supplies for Ghosts in a Blanket
This recipe makes 16 ghosts.
| Ingredient | Amount |
|---|---|
| Precooked hot dogs (Regular Sized – Not Bun Length) | 8, cut in half crosswise |
| Crescent dough sheets | Two 8-ounce sheets |
| Ketchup or mustard | For serving |
You’ll also need a baking sheet, parchment paper, a cutting board, a knife, a pizza cutter, and two sizes of drinking straws. I used a regular straw and a wider milkshake straw.
How to Make Ghosts in a Blanket
Cut the Hot Dogs and Dough
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Cut each hot dog in half crosswise. Try to make level cuts so the halves can stand upright on their cut ends.
Unroll the crescent dough sheet and cut it into nine rectangles. Mine were approximately 4 inches by 3 inches. Repeat with the second sheet. You’ll have 18 rectangles and need 16 for the hot dogs.
If you’re using regular crescent roll dough, press the perforations together before cutting.
Make the Ghost Faces
While the dough is lying flat, use the straws to cut out two eyes and a mouth. I found this easier than cutting the faces after draping the dough over the hot dogs.
For oval-shaped features, squeeze the end of a straw, press it into the dough, release the tip, and lift. Squeeze the dough cutout out of the straw before making the next hole.
Drape the Dough
Stand the hot dog halves upright on the parchment-lined baking sheet, with their rounded ends facing up.
Drape a dough rectangle over each hot dog, positioning the face at the front.
Bake and Serve
Bake for 11–13 minutes, until the crescent dough is golden and the hot dogs are hot. Check your crescent dough package for its recommended baking directions.
Serve with ketchup, mustard, or both.
Tips for Making Ghost Hot Dogs
- Work promptly while the dough is still cool. As it warms and softens, the eyes and mouths can stretch.
- Cut the faces on a flat surface. This was much easier for me than trying to punch holes while holding the wrapped hot dog.
- Make level cuts on the hot dogs. An uneven base makes them harder to stand upright.
- Expect different expressions. The dough puffs as it bakes, so every ghost will look a little different.
I also tried keeping the dough draped fairly evenly in front and back. That may help with balance, but I haven’t tested it enough to promise it prevents tipping.
Why Do the Ghost Faces Look Stretched?
I paused to photograph and film the steps, so my dough warmed up more than it would during a quick batch. Some of my ghosts ended up with longer eyes and mouths.
The ghost on the left below shows that stretched expression. The one on the right tipped over during baking. Both are still fun little Halloween snacks!
Halloween Pigs in a Blanket FAQs
Can I use regular crescent rolls instead of dough sheets?
Yes. Unroll the dough and press the perforations together to form a sheet before cutting the rectangles.
Do all the ghosts stay standing?
Some may tip over during baking. Level cuts and keeping the dough balanced between the front and back of the hot dog may help them stand while baking, but you may still get a mix of upright and tipped ghosts.
What should I serve with Ghosts in a Blanket?
I served mine with mustard. Ketchup or a combination of both works, too.
More Halloween Fun Food
For a sweet treat to go with these ghosts, try one of these Halloween recipes:
Ghosts in a Blanket
Ingredients
- 8 precooked hot dogs
- 2 crescent dough sheets 8 ounces each
- Ketchup or mustard for serving
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Cut the hot dogs in half crosswise, making level cuts so the halves can stand upright.
- Unroll each crescent dough sheet and cut it into nine rectangles, approximately 4 by 3 inches. Use 16 rectangles.
- With the dough lying flat, use drinking straws to cut out two eyes and a mouth in each rectangle – just under the imaginary halfway line.
- Stand the hot dog halves on their cut ends on the prepared baking sheet. Drape a dough rectangle over each half with the face positioned at the front. If you want, you can also squeeze the dough to make arms and fluff the bottom to get a draped look.
- Bake for 11–13 minutes, until the dough is golden and the hot dogs are hot. Check the crescent dough package for its recommended baking directions.
- Serve with ketchup or mustard.
