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Quick Mummy Pigs in a Blanket with Spicy Mustard Dip

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These spooky yet adorable mummy pigs in a blanket are wrapped in crescent dough and served with a tangy, spicy mustard dip. Ready in just 20 minutes, they’re perfect for Halloween parties or a fun weeknight snack.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 8 hot dogs
  • 1 large egg, beaten
  • 1 tablespoon sesame seeds or poppy seeds (optional)
  • Mustard or ketchup for the ‘eyes’
  • 1/2 cup yellow mustard
  • 2 tablespoons honey
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon mayonnaise

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper or a silicone mat.
  2. Cut the hot dogs into thirds. Each hot dog should give you three equal pieces. Set them aside on a plate.
  3. Unroll the crescent dough and separate it along the perforated lines. You should have 8 triangles. Using a sharp knife or pizza cutter, cut each triangle lengthwise into 3 thin strips. You’ll end up with 24 strips total—one for each hot dog piece.
  4. Wrap each hot dog piece with one strip of dough. Start at one end and wrap it around like a bandage, leaving a small gap in the middle for the ‘eyes.’ Don’t wrap too tightly—the dough needs room to expand as it bakes. Press the end of the dough gently to seal it.
  5. Place the wrapped mummies on the prepared baking sheet, spacing them about 1 inch apart.
  6. Brush each mummy with the beaten egg wash. If you’re using seeds, sprinkle them on now.
  7. Bake for 12-15 minutes, or until the dough is golden brown and puffed. The hot dogs should be heated through.
  8. While they bake, make the spicy mustard dip. In a small bowl, whisk together the yellow mustard, honey, cayenne pepper, smoked paprika, and mayonnaise. Taste and adjust—add more honey for sweetness, more cayenne for heat. Set aside.
  9. Add the ‘eyes’ after baking. Once the mummies come out of the oven, let them cool for 2-3 minutes. Using a toothpick or the tip of a knife, dab a tiny dot of mustard (or ketchup) onto the exposed hot dog sections to create eyes.
  10. Serve warm with the spicy mustard dip on the side.

Notes

Don’t overwrap the dough—leave a little slack for puffing. Use room temperature dough to prevent tearing. Egg wash is essential for golden color. Watch baking time closely to avoid burning. Make the dip first to let flavors meld.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, hot dog recipe, crescent roll recipe, spicy mustard dip, quick snack, kid-friendly

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