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Easy Mummy Pigs in a Blanket with Spicy Mustard Dip

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These mummy pigs in a blanket are a fun and easy Halloween appetizer made with cocktail sausages wrapped in crescent dough, baked until golden, and served with a tangy spicy mustard dip. They’re ridiculously quick, crowd-pleasing, and perfect for parties.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 mini cocktail sausages or hot dogs (e.g., Lit’l Smokies)
  • 1 large egg
  • 1 tablespoon water
  • Candy eyes (optional but highly recommended)
  • 1/2 cup yellow mustard
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • 1/2 teaspoon smoked paprika
  • Pinch of garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the egg and water until well combined to make the egg wash. Set aside.
  3. Unroll the crescent dough onto a clean cutting board. If using perforated sheets, press the seams together firmly to form a solid rectangle. Using a sharp knife or pizza cutter, cut the dough lengthwise into thin strips about 1/2-inch wide (you should get 12 to 14 strips).
  4. Take one cocktail sausage and wrap a strip of dough around it, leaving a small gap near the top for the eyes. The dough should overlap slightly. Tuck the end of the strip underneath the sausage to secure it. Repeat with the remaining sausages and dough strips.
  5. Place the wrapped sausages on the prepared baking sheet, leaving about an inch of space between each one.
  6. Using a pastry brush, gently brush each mummy with the egg wash.
  7. Bake for 12-14 minutes, until the dough is puffed and golden brown.
  8. While they bake, make the dip: In a small bowl, combine the yellow mustard, whole-grain mustard, honey, hot sauce, smoked paprika, and garlic powder. Whisk until smooth. Adjust to taste.
  9. Once the mummies come out of the oven, let them cool for 2-3 minutes. Then, gently press a candy eye into the gap at the top of each mummy (optional).
  10. Serve immediately with the spicy mustard dip.

Notes

Keep the dough cold for easier handling. Don’t over-wrap the sausages—one strip per sausage is perfect. The dip can be made ahead and refrigerated. Assemble up to 4 hours ahead and refrigerate before baking. For freezing, assemble unbaked mummies on a baking sheet, freeze, then transfer to a freezer bag; bake from frozen, adding 2-3 minutes.

Nutrition

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

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