These mini spider hot dogs are such a cute Halloween appetizer. Easy to make with buttery crescent roll dough wrapped around little smokies.
Everyone will love these little smokies appetizers for Halloween get-togethers. Similar to a pigs in a blanket, you’ll only need 2 main ingredients: store-bought crescent rolls and little smokies.
Check out how to make mini mummy dogs as well!!
Ingredients
Crescent Rolls- In the refrigerated section, I’ve seen the Original flavor, Sweet Hawaiian, Butter Flake, and Honey Butter.
Little Smokies- These mini hot dogs come in a few flavors: original with pork and chicken, beef, and cheddar.
Substitutions
For the crescent roll, substitute with pizza dough or thawed puff pastry. Instead of using little smokies, cut your favorite hot dog in half.
Eyeball Options
For an extra spooky presentation, fun eyeballs are a must. Using mini candy eyeballs is the perfect touch. They can be found at the grocery store, craft stores, and online.
Other options include cake icing gel (black, green, red), a dot of mustard or ketchup (using a toothpick), black olives, and capers.
I like to place the candy eyeballs on top of the spiders right before serving. They can be easily removed when ready to eat.
How To Serve
Serve these delicious mini spider dogs on a Halloween platter, wood cutting board, or plate.
Dipping sauce options include ketchup, spicy mustard, ranch, honey mustard, nacho cheese, sweet chili, spicy mayo, BBQ, or buffalo.
Serving A Crowd
A 12-oz package of Little Smokies will have 24-26 pieces. You can stretch one can of crescent dough and two packages of little smokies with this recipe.
You can also make this delicious Cinnamon Brown Sugar Dessert Pizza with any leftover crescent dough.
Storage and Leftovers
Leftovers can be stored in an airtight container or freezer ziplock bag in the fridge for up to 3 days and can be frozen for up to 2 months.
Reheat them in the microwave, check them in 5-second intervals until warm through.
Step-By-Step Instructions and Photos
- Grab the crescent dough and little smokies. Preheat the oven to 375℉. Line a sheet pan with parchment paper.
2. Prep the little smokies. Rinse them with water and dry them with paper towels. Drying them allows the crescent dough to stick better to the mini hot dogs.
3. Using a small knife, cut slits on both sides of the smokies. This will create little legs.
4. Open the crescent dough package and unroll it.
5. With your fingers, pinch the perforation to seal them together.
6. Using a pizza cutter, cut thick strips, about ½ inch.
7. Wrap the little smokies and seal the last wrap toward the back of the spider. Stretch and pinch any excess dough.
8. Place them on the lined sheet pan seam side down.
9. Optional: Brush them with an egg wash mixture (whole egg with 1 tablespoon of water). It will have an extra shiny finish.
10. Bake for 10-12 minutes, or until golden in color. Remove from the oven and allow them to cool for 5 minutes.
11. Place mini candy eyeballs on top of the spiders before serving, or use a substitute of choice. Enjoy.
Mini Spider Dogs
Equipment
- Baking Sheet Pan
- Parchment Paper
- Pizza Cutter
- Small Knife
Ingredients
- 1-2 12-13oz Little Smokies, package
- 1 8oz Crescent Rolls, package
- Egg wash, optional
- Mini Candy Eyes See Substiutions
Instructions
- Preheat the oven to 375℉. Line a sheet pan with parchment paper.
- Prep the little smokies. Rinse them with water and dry them with paper towels. Tip: Drying them allows the crescent dough to stick better to the mini hot dog.
- Using a small knife, cut slits on both sides of the smokies. This will create little legs.
- Open the crescent dough package and unroll it.
- With your fingers, pinch the perforation to seal them together.
- Using a pizza cutter, cut thick strips, about ½ inch.
- Wrap the little smokies and seal the last wrap toward the back of the spider. Tip: Stretch and pinch any excess dough.
- Place them on the lined sheet pan seam side down.
- Optional: Brush them with an egg wash mixture (whole egg with 1 tablespoon of water). It will have an extra shiny finish.
- Bake for 10-12 minutes, or until golden in color. Remove from the oven and allow them to cool for 5 minutes.
- Place mini candy eyeballs on top of the spiders before serving, or use a substitute of choice. Enjoy.
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