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Easy Spooky Mummy Pigs in a Blanket + Spicy Mustard

spooky mummy pigs in a blanket - featured image
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These Spooky Mummy Pigs in a Blanket are a fun and easy Halloween appetizer made with crescent roll dough wrapped around cocktail sausages, baked until golden, and served with a spicy mustard dipping sauce. Perfect for parties and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 16 cocktail sausages or little smokies
  • 2 tablespoons Dijon mustard
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional for garnish: sesame seeds or poppy seeds
  • For the Spicy Mustard Dipping Sauce:
  • 1/4 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Let the crescent roll dough sit at room temperature for about 5 minutes.
  2. Unroll the crescent roll dough into a rectangular sheet. Pinch the perforated seams together to seal them.
  3. Using a sharp knife or pizza cutter, cut the dough lengthwise into 8 long strips. Then, cut each of those strips in half crosswise, so you have 16 shorter strips, each about 1 inch wide and 4-5 inches long.
  4. Take one cocktail sausage and place it at one end of a dough strip. Wrap the dough strip around the sausage, slightly overlapping, until you reach the other end. Leave a small gap near the top of the sausage for the ‘face.’
  5. Place the mummies on the baking sheet about 1 inch apart.
  6. Bake for 10-12 minutes, or until the dough is golden brown and puffed up.
  7. While they bake, make the spicy mustard dipping sauce: In a small bowl, whisk together the Dijon mustard, mayonnaise, honey, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Taste and adjust seasoning.
  8. Once the mummies are out of the oven, let them cool on the baking sheet for 2 minutes. Using a toothpick, dab a tiny bit of the spicy mustard sauce onto the ‘face’ area of each mummy to create eyes.
  9. Serve immediately with the remaining spicy mustard sauce for dipping.

Notes

For a shinier finish, brush the dough strips with a beaten egg before baking. The spicy mustard dipping sauce can be made up to 3 days in advance. Leftover mummies can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Nutrition

Keywords: Halloween, mummy, pigs in a blanket, appetizer, crescent rolls, cocktail sausages, spicy mustard, party food

Find it online: https://goldensimmer.com/easy-spooky-mummy-pigs-in-a-blanket-plus-spicy-mustard/