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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 flaky crescent dough and served with a tangy, spicy mustard dip. Perfect for Halloween parties, they’re ready in 30 minutes and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 8 cocktail sausages or mini hot dogs
  • 16 candy eyes or sliced black olives
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • 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 and set it aside.
  2. Prepare your hot dogs. If using cocktail sausages, leave them whole. If using regular hot dogs, cut each one into three equal pieces. Pat them dry with a paper towel.
  3. Unroll the crescent dough onto a clean cutting board. If using perforated crescent rolls, press the seams together to create one solid sheet.
  4. Cut the dough lengthwise into 8 strips, each about 1 inch wide.
  5. Take one strip of dough and wrap it around a hot dog, starting at one end and working your way up. Leave small gaps between the dough wraps so it looks like a mummy’s bandages. Press the end of the dough gently to seal it.
  6. Arrange the wrapped mummies on the prepared baking sheet, leaving about 1 inch of space between each one.
  7. In a small bowl, whisk together the egg and water until well combined. Brush each mummy lightly with the egg wash.
  8. Bake for 12-15 minutes until the dough is golden brown and puffed.
  9. Remove from the oven and let cool for 2-3 minutes. While still warm, press the candy eyes or olive slices onto the mummies.
  10. In a small bowl, whisk together the Dijon mustard, mayonnaise, honey, sriracha, smoked paprika, and garlic powder. Taste and adjust the heat or sweetness to your preference.

Notes

Keep the dough cold for easier handling. Don’t overwrap the hot dogs—leave visible gaps for the mummy effect. These are best served warm. For make-ahead, assemble up to 24 hours in advance and refrigerate, then brush with egg wash and bake just before serving. The dip can be made up to 3 days ahead.

Nutrition

Keywords: Halloween, mummy pigs in a blanket, hot dogs, crescent rolls, spicy mustard dip, party appetizer, easy recipe

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