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Easy Mummy Pigs in a Blanket with Best Mustard Dip

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Fun and easy Halloween snack made with crescent rolls, little smokies, and candy eyes. Served with a sweet and tangy mustard dip, these mummy pigs in a blanket are perfect for parties and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 can (8 oz or 226g) refrigerated crescent roll dough (e.g., Pillsbury)
  • 24 mini smoked sausages or little smokies (about 12 oz or 340g)
  • 48 candy eyes (small, edible)
  • 1 large egg, beaten (for egg wash)
  • 1/2 cup (120ml) mayonnaise
  • 3 tablespoons (45ml) yellow mustard
  • 1 tablespoon (15ml) honey
  • 1/2 teaspoon smoked paprika (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll crescent roll dough onto a clean cutting board. Press the perforated seams together to form a large rectangle.
  3. Using a pizza cutter or sharp knife, cut the dough into long, thin strips about 1/4 inch (6mm) wide. You should get about 24 strips.
  4. Take one strip of dough and wrap it around a little smokie, leaving a small gap in the middle for the eyes. Press the end to seal. Place seam-side down on the prepared baking sheet. Repeat with remaining sausages and dough strips, spacing them about 1 inch apart.
  5. In a small bowl, beat the egg with 1 tablespoon of water. Lightly brush the top of each mummy with the egg wash.
  6. Bake for 12-15 minutes, or until the dough is golden brown and puffed up.
  7. As soon as the mummies come out of the oven, carefully press two candy eyes into the gap left in the dough. Let cool for 1 minute if too hot.
  8. While the mummies bake, make the dip: In a small bowl, whisk together mayonnaise, yellow mustard, honey, smoked paprika, and a pinch of salt. Adjust sweetness or tanginess to taste.
  9. Let the mummies cool on the baking sheet for about 5 minutes. Transfer to a serving plate with the bowl of dip in the center. Serve warm.

Notes

Keep the dough cold to prevent tearing. Do not overwrap the sausages; leave a gap for the eyes. Space mummies at least 1 inch apart on the baking sheet. For the dip, use classic yellow mustard, not Dijon or whole grain. To make ahead, assemble up to the baking step and refrigerate for up to 4 hours. Reheat baked mummies in a 350°F (175°C) oven for 5 minutes or in an air fryer for 2-3 minutes. Do not microwave.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, easy snack, crescent rolls, little smokies, candy eyes, mustard dip

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