Easy Mummy Pigs in a Blanket with Mustard Eyes
These mummy pigs in a blanket are a quick and easy Halloween appetizer made with crescent roll dough, cocktail sausages, and Dijon mustard eyes. Ready in under 30 minutes, they’re a fun, crowd-pleasing snack that kids and adults love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings (about 24 mummies, 3 per serving) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 1 package (12 ounces) cocktail sausages (e.g., Lit’l Smokies)
- 1 can (8 ounces) refrigerated crescent roll dough
- 2 tablespoons Dijon mustard (for eyes and dipping)
- Water (for sealing dough)
- 2–3 tablespoons additional Dijon mustard (for dipping, optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Open the can of crescent dough and unroll it onto a clean cutting board. Press the seams together gently to form a large rectangle.
- Using a sharp knife or pizza cutter, slice the dough lengthwise into 6-8 long strips, each about ½ inch wide.
- Pat the cocktail sausages dry with a paper towel.
- Take one strip of dough and wrap it around a sausage, starting at one end and working to the other. Leave a small gap at the top for the ‘face’ (about ¼ inch of exposed sausage). Do not wrap too tightly.
- Dip your finger in water and lightly moisten the end of the dough strip. Press it gently against the wrapped sausage to seal.
- Place the wrapped sausages seam-side down on the prepared baking sheet, leaving about 1 inch between each.
- Bake for 12-15 minutes, until the dough is golden brown and puffed. Rotate the pan halfway through for even browning.
- Remove from oven and let cool for about 5 minutes.
- Once cool enough to handle, use a toothpick or the tip of a knife to dab two small dots of Dijon mustard on the exposed sausage section for eyes.
- Serve warm with extra Dijon mustard for dipping, if desired.
Notes
Work with cold dough to prevent stickiness. Don’t over-wrap; one strip per sausage is enough. Space mummies out on the baking sheet for even baking. For best results, serve warm. Can be prepped up to 24 hours in advance and refrigerated before baking. To freeze, arrange wrapped sausages on a baking sheet, freeze solid, then transfer to a freezer bag; bake from frozen, adding 2-3 minutes.
Nutrition
- Serving Size: 3 mummies
- Calories: 200
- Sugar: 2
- Sodium: 450
- Fat: 13.5
- Saturated Fat: 4.5
- Carbohydrates: 13.5
- Fiber: 0.5
- Protein: 7
Keywords: mummy pigs in a blanket, Halloween appetizer, easy Halloween snack, crescent roll sausages, mustard eyes, party food, kid-friendly