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Cozy 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, game days, or any cozy gathering, they come together in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 small cocktail sausages or mini hot dogs
  • 1 large egg
  • 1 tablespoon water
  • Candy eyes (optional)
  • Sesame seeds or poppy seeds (optional)
  • 1/2 cup yellow mustard
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Unroll the crescent dough onto a clean cutting board. If using perforated triangles, pinch the seams together to create one solid sheet. Gently smooth out any thick spots.
  3. Using a sharp knife or pizza cutter, cut the dough into long strips about 1/2 inch wide and 6-8 inches long. You’ll need one strip per sausage.
  4. Take one cocktail sausage and place it at one end of a dough strip, leaving a small gap at the top for the ‘face’. Wrap the strip around the sausage at a slight angle, overlapping slightly. Leave a small window of sausage exposed at the top (about the size of a quarter). Press the end of the dough strip gently to seal.
  5. Place each wrapped mummy on the prepared baking sheet, spacing them about 1 inch apart.
  6. In a small bowl, whisk together the egg and water to make the egg wash. Brush each mummy with the egg wash, avoiding the exposed sausage face.
  7. If using, sprinkle sesame seeds or poppy seeds over the wrapped portions, avoiding the face area.
  8. Bake for 12-15 minutes, or until the dough is golden brown and puffed.
  9. While the mummies bake, make the spicy mustard dip: In a medium bowl, whisk together the yellow mustard, honey, Dijon mustard, hot sauce, smoked paprika, garlic powder, and cayenne (if using). Taste and adjust seasoning.
  10. Remove the mummies from the oven and let them cool on the baking sheet for 2-3 minutes. If adding candy eyes, place them on the exposed sausage face while still warm.
  11. Transfer to a serving platter and serve warm with the spicy mustard dip.

Notes

Keep the dough cold for easier handling. Don’t over-wrap the sausages—about 1.5 to 2 layers of dough is ideal. Leave enough face showing for the candy eyes. Space mummies at least 1 inch apart on the baking sheet. Serve immediately for best texture. Can be assembled up to 4 hours ahead and refrigerated; brush with egg wash just before baking. The dip tastes better after sitting for a few hours and can be made up to 3 days in advance.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, pigs in a blanket, spicy mustard dip, crescent roll appetizer, cocktail sausages, party food, game day snack

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