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Kid-Approved Mummy Pigs in a Blanket with Easy Spicy Mustard

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These fun and easy mummy pigs in a blanket are perfect for Halloween or any day. Wrapped in thin strips of crescent roll dough with mustard eyes, they’re served with a spicy mustard dipping sauce that even picky eaters love.

Ingredients

Scale
  • 1 package (14 ounces) little smokies
  • 2 cans (8 ounces each) refrigerated crescent roll dough
  • 2 tablespoons whole-grain spicy mustard, plus more for serving
  • 1 large egg
  • 1 tablespoon water
  • For the Spicy Mustard Dipping Sauce:
  • 1/4 cup mayonnaise
  • 2 tablespoons whole-grain spicy mustard
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the egg wash: In a small bowl, whisk together the egg and water until combined. Set aside.
  3. Make the dipping sauce: In another small bowl, combine mayonnaise, whole-grain spicy mustard, honey, apple cider vinegar, and smoked paprika. Whisk until smooth. Cover and refrigerate until ready to serve.
  4. Open the crescent roll dough: Unroll each can onto a clean cutting board. Press the perforations gently with your fingers to seal them shut, forming a solid rectangle.
  5. Cut the dough into strips: Using a sharp knife or pizza cutter, cut each rectangle lengthwise into thin strips about 1/4 inch wide. Aim for 12-14 strips per rectangle.
  6. Wrap the mummies: Place one little smokie at one end of a dough strip. Wrap the strip around the sausage, angling it slightly to look like overlapping bandages. Leave a small gap near the top for the eyes. Don’t wrap too tightly. Place seam-side down on the prepared baking sheet. Repeat with remaining sausages and dough strips, spacing mummies about 1 inch apart.
  7. Add the mustard eyes: Dip a toothpick into the whole-grain spicy mustard. Dab two small dots on the exposed sausage at the top of each mummy to create eyes.
  8. Brush with egg wash: Using a pastry brush, gently brush the egg wash over the exposed dough strips, avoiding the mustard eyes.
  9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the dough is puffed and golden brown.
  10. Cool slightly and serve: Let the mummies cool on the pan for 2-3 minutes. Transfer to a serving platter and serve warm with the spicy mustard dipping sauce.

Notes

Keep the dough cold for easier handling. Cut strips thin (1/4 inch) for a better mummy look. Don’t wrap too tightly to prevent bursting. For make-ahead, assemble up to step 8, cover, and refrigerate for up to 4 hours; add 1-2 minutes to baking time. For air fryer, cook at 350°F (175°C) for 6-8 minutes.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, pigs in a blanket, spicy mustard, crescent roll, little smokies, kid-friendly, party food

Find it online: https://noshbelle.com/kid-approved-mummy-pigs-in-a-blanket-with-easy-spicy-mustard/