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Crowd-Pleasing Mummy Pigs in a Blanket with Spicy Mustard

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These crowd-pleasing mummy pigs in a blanket with spicy mustard are easy, fun, and perfect for Halloween parties, game day gatherings, or any casual get-together. The flaky crescent roll dough wraps around cocktail sausages like a cozy blanket, with a spicy mustard kick that makes them irresistible.

Ingredients

Scale
  • 2 packages (about 24-30 pieces) cocktail sausages or mini hot dogs (fully cooked)
  • 2 cans (8 ounces each) refrigerated crescent roll dough
  • 3 tablespoons spicy brown mustard, divided
  • 1 teaspoon mustard seeds (optional)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • ½ cup sour cream
  • ¼ cup spicy brown mustard
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. Open the cans of crescent roll dough and unroll. Separate into triangles along the perforated lines (8 triangles per can). Using a sharp knife or pizza cutter, cut each triangle lengthwise into three long strips (24 strips per can, 48 total).
  3. Brush 2 tablespoons of the spicy brown mustard in a thin layer onto each strip of dough.
  4. Place a cocktail sausage at the wide end of one dough strip. Roll it up toward the narrow end, leaving a small gap at the top for the ‘face.’ Press the dough gently to seal. Repeat with all sausages and strips.
  5. Arrange the wrapped mummies on the prepared baking sheets, spacing them about 1 inch apart.
  6. Using a toothpick or the tip of a knife, dab a tiny amount of mustard on each mummy’s ‘face’ to create eyes.
  7. Brush the egg wash gently over the exposed dough on each mummy.
  8. If using, sprinkle a few mustard seeds over the egg-washed dough.
  9. Bake for 12-15 minutes, until the dough is golden brown and puffed.
  10. While the mummies bake, make the dip: In a small bowl, whisk together the sour cream, remaining ¼ cup spicy brown mustard, honey, apple cider vinegar, and a pinch of salt. Taste and adjust as needed.
  11. Let the mummies cool on the baking sheet for 2-3 minutes before serving.
  12. Serve warm with the spicy mustard dip.

Notes

For best results, don’t overwork the dough. If it gets too warm and sticky, refrigerate for 5 minutes. Cut strips evenly to ensure even baking. Space mummies at least 1 inch apart to avoid steaming. Use a thin layer of mustard on the dough to prevent sogginess. These are best served warm straight from the oven. To make ahead, assemble completely (minus egg wash) and refrigerate for up to 4 hours; brush with egg wash right before baking. To freeze, assemble unbaked mummies, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months; bake from frozen, adding 3-5 minutes to baking time.

Nutrition

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

Find it online: https://flurpchef.com/crowd-pleasing-mummy-pigs-in-a-blanket-with-spicy-mustard/