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Crowd-Pleasing Mummy Pigs in a Blanket with Easy Mustard Dip

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These adorable mummy pigs in a blanket are made with cocktail sausages wrapped in crescent roll dough, baked until golden, and served with a tangy honey mustard dip. Perfect for Halloween parties, game days, or any fun gathering.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 cocktail sausages or mini hot dogs
  • 1 large egg, beaten (for egg wash)
  • 24 candy eyes (optional)
  • Sesame seeds or poppy seeds (optional)
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon garlic powder
  • Pinch of salt and black pepper

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 roll dough onto a clean cutting board. If using perforated triangles, press the seams together to create one solid sheet.
  3. Using a sharp knife or pizza cutter, slice the dough lengthwise into strips about 1/2 inch wide (about 12 to 14 strips).
  4. Take one cocktail sausage and start wrapping a dough strip around it, leaving a small gap near the top for the eyes. Don’t wrap too tightly. Leave about 1/4 inch of sausage exposed at the top and bottom. Repeat with all sausages.
  5. Place the wrapped sausages on the prepared baking sheet, spacing them about 1 inch apart.
  6. In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush, gently brush the tops of each mummy with the egg wash.
  7. Bake for 12-15 minutes, until the dough is golden brown and the sausages are heated through.
  8. While still warm, press the candy eyes into the exposed sausage at the top. If using mustard dots, apply with a toothpick.
  9. While the mummies are baking, combine the Dijon mustard, honey, mayonnaise, apple cider vinegar, garlic powder, salt, and pepper in a small saucepan. Whisk over medium-low heat until smooth and warmed through, about 3-4 minutes. Do not let it boil.
  10. Serve immediately, arranging the mummies on a platter with the warm mustard dip in the center.

Notes

If the dough tears while wrapping, just press it back together—it will seal during baking. For make-ahead, assemble the mummies up to 24 hours in advance and refrigerate unbaked. Add egg wash and bake just before serving. To freeze, arrange unbaked mummies on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen for 15-18 minutes.

Nutrition

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

Find it online: https://lolaspoon.com/crowd-pleasing-mummy-pigs-in-a-blanket-with-easy-mustard-dip/