Description
These adorable mummy pigs in a blanket are made with mini smoked sausages wrapped in crescent roll dough, baked until golden, and served with a tangy mustard dip. Perfect for Halloween parties, weeknight snacks, or any fun gathering.
Ingredients
Scale
- 1 package (12 ounces) mini smoked sausages (e.g., Hillshire Farm Lit’l Smokies)
- 1 can (8 ounces) refrigerated crescent roll dough (e.g., Pillsbury original or buttermilk)
- 3 tablespoons yellow mustard
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 24 candy eyes (optional, for decoration)
- 1 teaspoon everything bagel seasoning (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate into 8 triangles along the perforated lines.
- Using a sharp knife or pizza cutter, cut each triangle lengthwise into 4-5 thin strips (about 1/4 to 1/2 inch wide).
- Take one mini smoked sausage and place it at the end of a dough strip. Wrap the strip around the sausage, slightly overlapping, leaving a small gap at the top for the ‘face.’ Use 2-3 strips per sausage. Press the end to seal. Repeat with all sausages.
- Place wrapped sausages on the prepared baking sheet, about 1 inch apart. If using candy eyes, gently press two small dots into the dough where the eyes should go.
- Bake for 10-12 minutes, until the dough is golden brown and puffed, and the sausages are heated through.
- While baking, make the mustard dip: In a small bowl, whisk together yellow mustard, mayonnaise, honey, smoked paprika, and garlic powder until smooth. Adjust to taste.
- Let the mummies cool on the baking sheet for 2-3 minutes. Transfer to a serving platter. If adding candy eyes after baking, use a tiny dab of mustard as glue.
- Serve warm with the mustard dip. Garnish with everything bagel seasoning if desired.
Notes
Keep the dough cold for easier handling. Do not over-wrap the sausages; 3 strips per sausage is ideal. For a gluten-free version, use gluten-free crescent roll dough. For a dairy-free dip, use vegan mayonnaise. To make ahead, assemble the mummies up to 4 hours in advance and refrigerate. To freeze, assemble and freeze solid, then bake from frozen at 375°F for 14-16 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 mummy pig in a bla
- Calories: 85
- Sugar: 2
- Sodium: 220
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 7
- Protein: 3
Keywords: mummy pigs in a blanket, Halloween appetizer, crescent roll sausages, easy snack, party food, mini hot dogs, mustard dip