Print

Quick Mummy Pigs in a Blanket with Easy Spicy Mustard

mummy pigs in a blanket - featured image
Print Recipe

Fun and fast Halloween snack featuring flaky crescent dough wrapped around cocktail hot dogs, baked to golden perfection and served with a tangy, spicy mustard dip. Perfect for weeknights, parties, or any time you need a quick, crowd-pleasing treat.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 8 cocktail-size hot dogs or smoked sausages (e.g., Lit’l Smokies)
  • 1 large egg, beaten (for egg wash)
  • Optional: 24 candy eyeballs or small dots of mustard (for eyes)
  • 1/2 cup yellow mustard
  • 2 tablespoons honey
  • 1 tablespoon hot sauce (e.g., Frank’s RedHot)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the spicy mustard dip: In a small bowl, whisk together 1/2 cup yellow mustard, 2 tablespoons honey, 1 tablespoon hot sauce, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Set aside.
  3. Prepare the hot dogs: Pat cocktail wieners dry with a paper towel. If using regular hot dogs, cut into thirds (about 2-inch pieces).
  4. Cut the crescent dough: Unroll dough onto a cutting board. If using perforated triangles, press seams together to form a rectangle. Cut lengthwise into thin strips (about 1/4 to 1/2 inch wide), yielding 8-10 strips per can.
  5. Assemble the mummies: Wrap a strip of dough around each hot dog, starting at one end and leaving small gaps at the top (for the face) and bottom. Do not wrap too tightly. Press the end to seal. Place on prepared baking sheet.
  6. Apply egg wash: Beat the egg with 1 tablespoon water. Lightly brush over each mummy.
  7. Bake for 12-15 minutes, until dough is puffed and golden brown. Start checking at 12 minutes.
  8. Add eyes: Let cool on baking sheet for 2-3 minutes. Press candy eyeballs into warm dough or dab a tiny amount of spicy mustard for eyes.
  9. Serve immediately with remaining spicy mustard dip.

Notes

Keep dough cold for best results. If dough gets sticky, refrigerate for 5 minutes. For extra crispy mummies, bake on top rack. Can be assembled up to 24 hours ahead and refrigerated. To freeze, assemble and freeze unbaked; bake from frozen, adding 5-7 minutes.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, pigs in a blanket, spicy mustard dip, quick snack, crescent dough, hot dog mummies

Find it online: https://breezybake.com/quick-mummy-pigs-in-a-blanket-with-easy-spicy-mustard/