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Easy Mummy Pigs in a Blanket: Best Halloween Recipe

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These easy mummy pigs in a blanket are the perfect Halloween appetizer. Made with just three ingredients—mini hot dogs, crescent roll dough, and mustard or sriracha for eyes—they come together in under 25 minutes and are always a crowd-pleaser.

Ingredients

Scale
  • 1 package (12-16 ounces) mini hot dogs or cocktail sausages
  • 1 can (8 ounces) refrigerated crescent roll dough
  • Yellow mustard or sriracha (for eyes)
  • Optional: Everything bagel seasoning (a pinch)
  • Optional: Cooking spray or butter

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper or a silicone mat.
  2. Unroll the crescent dough onto a cutting board. Press the seams together gently to create one solid rectangle of dough.
  3. Using a pizza cutter or sharp knife, cut the dough lengthwise into thin strips, about 1/4-inch to 1/2-inch wide. You’ll get about 8 to 10 strips.
  4. Take one mini hot dog and start wrapping a strip of dough around it, leaving a small gap near the top for the ‘face.’ Don’t wrap too tightly.
  5. Arrange the wrapped mummies on the prepared baking sheet, leaving about an inch of space between each one.
  6. Bake for 10-12 minutes, until the dough is golden brown and puffed.
  7. Cool for 2-3 minutes before adding eyes.
  8. Dip the tip of a toothpick into yellow mustard (or sriracha) and dot two small eyes onto the exposed section of each sausage.
  9. Serve immediately.

Notes

Don’t overwork the dough; cold dough cuts cleaner. For the eyes, let mummies cool slightly before adding mustard to prevent smearing. Can be assembled up to 4 hours ahead and refrigerated before baking. For a cheesy version, stuff a thin strip of cheese into a slit in the sausage before wrapping.

Nutrition

Keywords: Halloween, mummy pigs in a blanket, easy appetizer, crescent roll, hot dogs, party food, spooky snacks

Find it online: https://bitesienna.com/easy-mummy-pigs-in-a-blanket-best-halloween-recipe/