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Easy Mummy Pigs in a Blanket: Best Halloween Appetizer

Easy Mummy Pigs in a Blanket - featured image

Quick and easy Halloween appetizer made with crescent dough and mini hot dogs, wrapped to look like adorable mummies. Perfect for parties and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 12 mini hot dogs or cocktail sausages
  • Mustard (yellow or Dijon) for eyes
  • Optional: Cooking spray or melted butter
  • Optional: Everything bagel seasoning, sesame seeds, or poppy seeds

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Open the can of crescent dough and unroll it onto a clean cutting board. If using perforated dough, press the seams together to create one solid sheet.
  3. Cut the dough lengthwise into thin strips, about 1/2 inch (1.25 cm) wide, aiming for 12 to 14 strips total.
  4. Take one mini hot dog and wrap a dough strip around it, leaving a small gap near the top (about 1/4 inch or 0.6 cm) for the mummy’s face. Wrap at a slight angle, overlapping slightly, without pulling too tight.
  5. Place the wrapped mummies on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
  6. Optional: Brush the dough with melted butter for a golden finish.
  7. Bake for 10 to 13 minutes, until the dough is golden brown and puffed. Start checking at 10 minutes.
  8. Remove from the oven and let cool on the pan for 2 to 3 minutes before adding eyes.
  9. Dip a toothpick into mustard and dab two tiny dots onto the exposed hot dog area of each mummy for eyes.
  10. Serve warm or at room temperature.

Notes

Don’t overwork the dough. Leave a small gap at the top for the face. Space mummies apart on the baking sheet. Let them rest after baking before adding eyes. Can be assembled up to a day in advance and refrigerated. For gluten-free, use gluten-free crescent dough. For dairy-free, check dough label.

Nutrition

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