Easy Mummy Pigs in a Blanket Recipe with Spicy Mustard
These easy mummy pigs in a blanket with spicy mustard are the perfect Halloween party appetizer. Flaky crescent dough wrapped around cocktail sausages with mustard eyes, served with a tangy, spicy dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 12 cocktail-sized smoked sausages or mini hot dogs
- Yellow mustard (for eyes)
- 1/4 cup yellow mustard (for sauce)
- 2 tablespoons honey
- 1 tablespoon sriracha or hot sauce of your choice
- 1 teaspoon smoked paprika
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the crescent dough. Open the can and press seams together to form a rectangle. Cut lengthwise into 12 thin strips, about 1/2 inch wide.
- Wrap each cocktail sausage with a strip of dough, starting at one end and leaving a small gap near the top for eyes. Don’t wrap too tightly.
- Place wrapped sausages on the prepared baking sheet, about an inch apart.
- Bake for 12-15 minutes until golden brown and puffed.
- Let cool for about 5 minutes.
- Dip a toothpick into yellow mustard and dot two small eyes onto each mummy.
- While mummies cool, whisk together 1/4 cup yellow mustard, honey, sriracha, and smoked paprika in a small bowl.
- Serve immediately with the dipping sauce.
Notes
For best results, add mustard eyes after baking to prevent melting. If making ahead, bake without eyes, cool, store in airtight container for up to 3 days, then reheat at 350°F for 5 minutes before adding eyes. Can be frozen for up to 2 months. For air fryer, cook at 350°F for 8-10 minutes.
Nutrition
- Serving Size: 1 mummy with 1 table
- Calories: 120
- Sugar: 4
- Sodium: 320
- Fat: 7
- Saturated Fat: 2.5
- Carbohydrates: 11
- Protein: 4
Keywords: Halloween appetizer, mummy pigs in a blanket, easy Halloween recipe, spicy mustard dip, crescent roll sausages