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Easy Mummy Pigs in a Blanket with Honey Mustard Dip

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These adorable mummy pigs in a blanket are a quick and easy Halloween treat made with crescent rolls and cocktail sausages, served with a sweet and tangy honey mustard dip. Perfect for parties, weeknight dinners, or any occasion that needs a fun, crowd-pleasing snack.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 mini cocktail sausages (such as Lit’l Smokies)
  • Mustard (yellow or Dijon) for the eyes
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • Pinch of salt
  • Pinch of 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 clean cutting board. If using perforated dough, press the seams together gently to form one solid sheet.
  3. Using a sharp knife or pizza cutter, cut the dough lengthwise into 6-8 strips, each about 1/2 to 3/4 inch wide.
  4. Cut each strip in half crosswise to create shorter strips (about 12-16 pieces total).
  5. Wrap each cocktail sausage with a strip of dough, leaving a small gap near the top for the ‘eyes’. Do not wrap too tightly.
  6. Place the wrapped mummies seam-side down on the prepared baking sheet, leaving about an inch of space between each.
  7. In a small bowl, whisk together the egg and water to make the egg wash. Brush each mummy with the egg wash.
  8. Bake for 10-12 minutes, until the dough is golden brown and the sausages are heated through.
  9. While baking, make the honey mustard dip: In a small bowl, combine mayonnaise, Dijon mustard, honey, lemon juice, salt, and paprika. Whisk until smooth.
  10. Once the mummies are out of the oven, let them cool for about 2 minutes. Using a toothpick, dab a tiny amount of mustard on each for the eyes.
  11. Let them rest for 2-3 minutes before serving.

Notes

For best results, use a light-colored baking sheet to prevent burning. Assemble up to 24 hours ahead and refrigerate; add egg wash just before baking. The honey mustard dip can be made up to 3 days in advance.

Nutrition

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

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