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Easy Mummy Pigs in a Blanket with Spicy Mustard Dip

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These adorable mummy pigs in a blanket are wrapped in crescent roll bandages with candy eyes, baked to golden perfection, and served with a spicy mustard dip. A quick and easy Halloween appetizer that’s perfect for parties, potlucks, or spooky movie nights.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 8 cocktail sausages or mini hot dogs (e.g., Lit’l Smokies)
  • 16 candy eyes (about 2 per mummy)
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon hot sauce (e.g., Tabasco or Cholula)
  • 1/2 teaspoon smoked paprika
  • Pinch of garlic powder (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the spicy mustard dip: In a small bowl, whisk together Dijon mustard, mayonnaise, honey, hot sauce, smoked paprika, and garlic powder. Taste and adjust heat or sweetness as desired. Cover and set aside (can be made up to 3 days ahead).
  3. Prepare the crescent roll dough: Unroll the dough onto a clean cutting board. If using perforated sheets, press seams together. Cut the dough lengthwise into 8 thin strips, about 1/2 inch wide each.
  4. Wrap the mummies: Place one cocktail sausage at one end of a dough strip. Wrap the strip around the sausage at an angle, leaving small gaps for a mummy bandage look. Leave a small space near the top for the eyes. Don’t wrap too tightly. Press the end of the strip gently to seal.
  5. Arrange on the baking sheet: Place each wrapped mummy on the prepared baking sheet, leaving about 1 inch of space between them.
  6. Apply the egg wash: In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush each mummy with the egg wash.
  7. Bake for 10-12 minutes, until the dough is golden brown and puffed, and sausages are heated through.
  8. Add the eyes immediately: As soon as the mummies come out of the oven, press two candy eyes into the exposed space near the top of each one. Work quickly but gently.
  9. Let them rest for 2-3 minutes before serving. Transfer to a serving platter with the spicy mustard dip.

Notes

Cold dough is easier to cut. Don’t over-wrap the sausages (2-3 wraps is plenty). The egg wash is essential for a golden finish. Add eyes immediately after baking while still hot for better adhesion. For a vegan option, use maple syrup and water instead of egg wash. The spicy mustard dip can be made up to 5 days ahead and stored in the fridge.

Nutrition

Keywords: Halloween appetizer, mummy pigs in a blanket, easy Halloween recipe, spicy mustard dip, party appetizer, crescent roll recipe, cocktail sausages

Find it online: https://bitesienna.com/easy-mummy-pigs-in-a-blanket-with-spicy-mustard-dip/