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Quick Mummy Pigs in a Blanket with Easy Honey Mustard Dip

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These adorable mummy pigs in a blanket are a quick and easy Halloween appetizer made with cocktail sausages wrapped in crescent roll dough strips, baked until golden, and served with a sweet and tangy honey mustard dip. They’re perfect for parties and guaranteed to win over even the most stubborn holiday skeptics.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 cocktail sausages or mini hot dogs
  • 1 large egg, beaten (for egg wash)
  • Mustard (yellow or Dijon, for mummy eyes)
  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon apple cider vinegar
  • Pinch of smoked paprika (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough onto a cutting board. Press the perforations together gently to seal them into one solid sheet. Using a sharp knife or pizza cutter, cut the dough into thin strips, about 1/4-inch wide (around 24 strips).
  3. Take one cocktail sausage and place it at one end of a dough strip. Wrap the strip around the sausage, overlapping slightly like a bandage, leaving a small gap near the top for the face. Place seam side down on the prepared baking sheet. Repeat with remaining sausages and dough strips.
  4. In a small bowl, beat the egg with a tablespoon of water until smooth. Lightly brush the tops of each mummy with the egg wash.
  5. Bake for 10-12 minutes, or until the dough is puffed and golden brown and the sausages are heated through.
  6. Remove from the oven and let cool for 2-3 minutes. Using a toothpick or knife tip, dab a tiny bit of mustard onto each mummy for eyes (two dots per mummy).
  7. While the mummies bake, whisk together the mayonnaise, honey, yellow mustard, apple cider vinegar, and smoked paprika in a small bowl. Taste and adjust as desired. Cover and refrigerate until ready to serve.
  8. Arrange the mummies on a platter with the honey mustard dip in the center. Serve warm or at room temperature.

Notes

Keep the crescent roll dough cold for easier handling. Don’t over-wrap the sausages—two wraps is perfect to avoid a doughy center. For extra crispy dough, brush egg wash twice (once before baking and once halfway through). Mummies are best fresh out of the oven but can be prepped up to 2 hours ahead and refrigerated before baking.

Nutrition

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

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