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Best Mummy Pigs in a Blanket with Easy Spicy Dip

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Adorable mummy-shaped pigs in a blanket made with crescent roll dough and cocktail sausages, served with a tangy and spicy mustard dip. Perfect for Halloween parties, football gatherings, or any occasion where you want a crowd-pleasing appetizer that looks impressive but is incredibly easy to make.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 mini cocktail sausages (such as Lit’l Smokies)
  • 1 large egg, beaten
  • 24 candy eyeballs (optional)
  • 1 tablespoon sesame seeds or poppy seeds (optional)
  • 1/2 cup whole grain mustard
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon mayonnaise
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper.
  2. Lightly flour a clean counter or cutting board. Unroll the crescent roll dough and press the seams together if using perforated dough. Use a rolling pin to gently smooth it into an even rectangle, about 1/8 inch thick.
  3. Using a pizza cutter or sharp knife, cut the dough lengthwise into 24 thin strips, about 1/2 inch wide each. Cut at a slight angle for a more authentic mummy look.
  4. Take one strip of dough and wrap it around a cocktail sausage, starting at one end and working your way to the other. Leave small gaps (about 1/8 inch) between the wraps so it looks like a mummy with exposed ‘skin.’ Tuck the end of the dough strip underneath the sausage to secure it.
  5. Arrange the wrapped sausages on the prepared baking sheet, leaving about 1 inch of space between each one.
  6. In a small bowl, beat the egg with 1 tablespoon of water until smooth. Using a pastry brush, gently brush each mummy with the egg wash.
  7. If using candy eyeballs, gently press two onto each mummy before baking, placing them on the ‘head’ end (the thicker end of the sausage).
  8. Bake for 12-15 minutes, until the dough is golden brown and puffed. Rotate the pan halfway through if your oven has hot spots.
  9. While the mummies bake, make the dip: In a small bowl, whisk together the whole grain mustard, honey, Dijon mustard, cayenne pepper, mayonnaise, and apple cider vinegar. Taste and adjust heat or sweetness as desired.
  10. Let the mummies rest on the baking sheet for 2-3 minutes before transferring to a serving platter. If using mustard dot eyes, use a toothpick to dab tiny dots of mustard on after baking.

Notes

For a dairy-free version, skip the egg wash and use a splash of plant-based milk instead. The candy eyeballs are optional; you can substitute with tiny dots of black sesame seeds or mustard. If you don’t have whole grain mustard, use all Dijon and add a teaspoon of mustard seeds for texture. For gluten-free, use gluten-free crescent roll dough. The dip can be made up to 3 days ahead and stored in the refrigerator. The mummies can be wrapped up to 24 hours in advance and kept covered in the refrigerator; add egg wash and bake just before serving.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, pigs in a blanket, cocktail sausages, crescent roll dough, spicy mustard dip, party food, easy appetizer

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