Print

Crowd-Pleasing Mummy Pigs in a Blanket Easy Spicy Mustard Dip

mummy pigs in a blanket - featured image
Print Recipe

These mummy pigs in a blanket are a fun and festive Halloween appetizer featuring mini smoked sausages wrapped in crescent dough strips to look like bandaged mummies, served with a creamy, tangy, and slightly spicy mustard dip. They’re easy to make, perfect for parties, and disappear faster than anything else on the table.

Ingredients

Scale
  • 1 package (8 ounces) refrigerated crescent roll dough
  • 1 package (14 ounces) mini smoked sausages or cocktail wieners (about 24 sausages)
  • 1 large egg (for egg wash)
  • 1 tablespoon water
  • Cooking spray or parchment paper
  • 1/2 cup sour cream
  • 2 tablespoons whole grain mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Make the spicy mustard dip: In a medium bowl, whisk together sour cream, whole grain mustard, Dijon mustard, honey, smoked paprika, garlic powder, and cayenne pepper. Add a pinch of salt and a few grinds of black pepper. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
  3. Prepare the crescent dough: Open the tube of crescent rolls, unroll the dough, and separate along perforations into 8 triangles.
  4. Cut the ‘bandages’: Using a sharp knife or pizza cutter, slice each triangle lengthwise into 3 or 4 thin strips (about 1/4-inch wide). Repeat with all 8 triangles to get about 32 strips.
  5. Wrap the mummies: Place one mini smoked sausage at one end of a dough strip. Wrap the strip around the sausage at a slight angle, overlapping slightly, leaving a small gap near the top for the ‘face.’ Press the end gently to seal. Repeat with remaining sausages and strips.
  6. Place wrapped sausages on the prepared baking sheet, leaving about 1 inch of space between each. If dough ends unroll, press down or secure with a toothpick.
  7. In a small bowl, beat the egg with 1 tablespoon of water until smooth. Brush a thin layer over the exposed dough on each mummy.
  8. Bake for 12-15 minutes, or until the dough is golden brown and puffed, and sausages are heated through.
  9. Remove from oven and let cool on the baking sheet for 2 minutes. Using a toothpick or knife tip, dab tiny dots of the spicy mustard dip onto the exposed sausage to create eyes.
  10. Serve immediately with the remaining spicy mustard dip.

Notes

Keep the dough cold for easier handling. Don’t over-wrap the sausages—3 to 4 strips per sausage is ideal. Space them out on the baking sheet for even browning. The dip can be made up to 3 days in advance. Watch the last few minutes of baking to prevent burning. For a gluten-free version, use gluten-free crescent roll dough. To freeze, assemble unbaked mummies, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes.

Nutrition

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

Find it online: https://cookluma.com/crowd-pleasing-mummy-pigs-in-a-blanket-easy-spicy-mustard-dip/