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5 from 1 vote

Sausage Mummies

Servings: 18 servings
Author: Basil and Bubbly


  • 3 packages breakfast sausage links raw
  • 3 tubes pre-made crescent dough
  • 1 egg optional


  • Preheat the oven to 425
  • Cut the crescent dough into strips that are around ⅛th of an inch wide. Don't worry about pressing together the seams before you do this, because the mummies look better when there are little ends of dough poking out.
  • For each sausage, take two strips of dough and flatten and stretch them out until the strips are at least 50% longer than they were originally. Wrap the strips around the sausage, one at a time, making sure to overlap the strips to create the "mummy" look.  Use your finger to wedge a space near the top of the wrapped sausage for the mummy's "face".
  • Once all sausages are wrapped with dough, whisk the egg in a small bowl, and then brush each mummy with the egg.  This step is optional, but it gives a nice, brown sheen to your mummies.
  • Bake at 425 for 16 minutes, serve warm.