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Easy Mummy Pigs in a Blanket with Spicy Mustard Dip

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Quick and fun Halloween-themed pigs in a blanket made with crescent dough wrapped around mini hot dogs, served with a tangy spicy mustard dip. Ready in under 25 minutes, these mummy-shaped treats are perfect for parties or weeknight dinners.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 12 mini hot dogs or cocktail wieners
  • 1 large egg
  • 1 tablespoon water
  • Mustard seeds or poppy seeds (optional)
  • 1/3 cup spicy brown mustard
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Open the tube of crescent rolls carefully. Unroll the dough onto a clean cutting board. Press the perforated seams together gently to form one large rectangle. Using a sharp knife or pizza cutter, cut the dough lengthwise into 12 thin strips, each about 1/2 inch wide.
  3. Take one mini hot dog and place it at one end of a dough strip. Wrap the strip around the hot dog, slightly overlapping as you go, leaving a small gap at the top for the ‘face.’ Press the end of the strip gently to seal. Repeat with remaining hot dogs and dough strips. Place each wrapped mummy on the prepared baking sheet, spacing them about 1 inch apart.
  4. Using a toothpick or the tip of a knife, make two small indentations in the exposed part of each hot dog for the eyes. Drop a tiny dab of mustard into each indentation.
  5. In a small bowl, whisk together the egg and water until well combined. Using a pastry brush, gently brush the egg wash over the exposed dough on each mummy. If using mustard seeds or poppy seeds, sprinkle them on now.
  6. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the dough is golden brown and puffed.
  7. While the mummies are baking, combine the spicy brown mustard, honey, apple cider vinegar, and garlic powder in a small bowl. Stir until smooth. Taste and adjust as needed.
  8. Remove the mummies from the oven and let them cool on the baking sheet for 2-3 minutes. Transfer to a serving plate with the spicy mustard dip on the side. Serve warm.

Notes

Keep the dough cold for easier handling. Don’t over-wrap the dough—leave a little breathing room for puffing. The spicy mustard dip can be made up to 3 days in advance. For best results, serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: Halloween, mummy pigs in a blanket, easy appetizer, crescent roll recipe, spicy mustard dip, quick snack, party food

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