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Best Easy Mummy Pigs in a Blanket Recipe with Mustard Dip

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These spooky mummy pigs in a blanket are the easiest Halloween appetizer you’ll ever make. Flaky crescent dough wraps around cocktail sausages, with mustard dot eyes and a sweet and tangy honey mustard dip.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 cocktail sausages or mini hot dogs
  • 1 large egg, beaten
  • 1 tablespoon sesame seeds or poppy seeds (optional)
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon smoked paprika
  • Pinch of garlic powder (optional)
  • 2 tablespoons yellow mustard (for eyes)
  • 1 small piping bag or zip-top bag with a tiny corner snipped off

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Unroll the crescent roll dough onto a clean cutting board. Press the seams together gently with your fingers to create one solid sheet of dough.
  3. Using a sharp knife or pizza cutter, slice the dough lengthwise into 1/2-inch wide strips. You should get about 8 to 10 strips.
  4. Take one strip of dough and wrap it around a cocktail sausage, leaving small gaps between the wraps so the sausage peeks through like mummy bandages. Tuck the end of the dough strip underneath the sausage to secure it. Repeat with all the sausages.
  5. Place the wrapped mummies on the prepared baking sheet, spacing them about 1 inch apart.
  6. In a small bowl, beat the egg with 1 tablespoon of water until smooth. Using a pastry brush, gently brush the egg wash over the dough wraps. If using, sprinkle sesame or poppy seeds on now.
  7. Bake for 12-15 minutes, or until the dough is golden brown and puffed, and the sausages are heated through.
  8. While the mummies bake, make the mustard dip. In a medium bowl, whisk together the Dijon mustard, honey, mayonnaise, smoked paprika, and garlic powder until smooth.
  9. Once the mummies are out of the oven and slightly cooled (about 5 minutes), fill your piping bag or zip-top bag with yellow mustard. Snip a tiny corner off the bag and pipe two small dots on each mummy for eyes.
  10. Serve immediately with the mustard dip on the side.

Notes

Keep the dough cold for easier handling. Don’t over-wrap the sausages—leave visible gaps for the mummy effect. The mustard dip can be made up to 3 days in advance. Unbaked mummies can be frozen for up to 2 months.

Nutrition

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

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