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Easy Mummy Pigs in a Blanket with Mustard Dip Recipe

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These Easy Mummy Pigs in a Blanket are a quick and fun Halloween treat made with crescent rolls and mini smoked sausages, wrapped to look like mummies. Served with a tangy mustard dip, they’re perfect for parties or a spooky weeknight snack.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 mini smoked sausages or little smokies
  • 1 large egg, beaten
  • 24 candy eyeballs (optional)
  • 1 tablespoon sesame seeds or poppy seeds (optional)
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup sour cream
  • 1/2 teaspoon smoked paprika
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Open the can of crescent rolls and unroll the dough onto a clean cutting board. Use a sharp knife or pizza cutter to slice the dough lengthwise into thin strips, about 1/4-inch wide. You should get around 24 strips.
  3. Take one mini sausage and wrap a strip of dough around it, starting at one end and working your way to the other. Leave a small gap near one end for the ‘face’ where you’ll add the eyes. Repeat with the remaining sausages and dough strips. Place each wrapped sausage on the prepared baking sheet, seam side down.
  4. In a small bowl, beat the egg with a tablespoon of water. Using a pastry brush, gently brush the egg wash over each mummy. If using sesame or poppy seeds, sprinkle them on now.
  5. Bake for 10-12 minutes, or until the dough is golden brown and puffy. Keep an eye on them after the 10-minute mark.
  6. While the mummies are still warm (but not hot), gently press a candy eyeball onto each one in the gap you left earlier. If using mustard or ketchup dots, let the mummies cool slightly first.
  7. While the mummies are baking, whisk together the Dijon mustard, honey, sour cream, smoked paprika, salt, and pepper in a medium bowl. Taste and adjust if needed.
  8. Serve immediately with the mustard dip.

Notes

For a dairy-free version, swap sour cream with a dairy-free alternative. For gluten-free, use gluten-free crescent roll dough. If you can’t find candy eyeballs, use dots of mustard or ketchup. To make ahead, wrap sausages up to a day in advance and refrigerate; add egg wash and bake just before serving. Freeze unbaked wrapped mummies for up to 2 months; bake from frozen at 375°F for 14-16 minutes.

Nutrition

Keywords: Halloween, mummy pigs in a blanket, easy appetizer, crescent rolls, mini sausages, mustard dip, party food

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