Print

Easy Mummy Pigs in a Blanket with Mustard Dip Recipe

mummy pigs in a blanket - featured image
Print Recipe

These adorable mummy pigs in a blanket are a quick and easy Halloween snack made with crescent roll dough and little smoked sausages, served with a creamy, tangy mustard dip. Perfect for parties, weeknights, or any time you need a crowd-pleasing treat.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough (sheet-style preferred)
  • 1 package (14 oz) little smoked sausages (like Lit’l Smokies)
  • 24 candy eyeballs
  • 1/2 cup sour cream
  • 3 tablespoons yellow mustard
  • 1 tablespoon honey
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the mustard dip: In a small bowl, whisk together the sour cream, yellow mustard, honey, garlic powder, and a pinch of salt. Taste and adjust as needed. Set aside in the fridge.
  3. Prepare the dough: Unroll the crescent roll dough onto a clean cutting board. If using perforated triangles, press the seams together to create one solid sheet.
  4. Cut the dough into strips: Using a sharp knife or pizza cutter, cut the dough crosswise into thin strips, about 1/4-inch wide. Aim for 24 to 30 strips.
  5. Wrap the sausages: Take one little smoked sausage and wrap a dough strip around it, starting at one end and working your way to the other. Leave a small gap near the top for the eyes. Place seam-side down on the prepared baking sheet. Repeat with remaining sausages and dough strips.
  6. Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the dough is golden brown and puffed.
  7. Add the eyes: Remove from the oven and let cool for 2 to 3 minutes. While still warm, gently press a candy eyeball onto the exposed gap near the top of each mummy.
  8. Serve: Arrange the mummy pigs in a blanket on a platter with the mustard dip on the side. Serve warm.

Notes

For best results, use sheet-style crescent roll dough to avoid perforations. If using perforated dough, pinch seams together. Leave a small gap at the top of each mummy for the eyes. Don’t over-bake; dough should be golden and puffed. The mustard dip can be made up to 2 days ahead and tastes even better the next day. Leftover mummies can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes or in an air fryer at 325°F for 3-4 minutes.

Nutrition

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

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