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Easy Mummy Pigs in a Blanket with Spicy Mustard

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These easy mummy pigs in a blanket with spicy mustard are a fun and festive Halloween appetizer. Flaky crescent roll dough wraps mini smoked sausages, topped with candy eyeballs for a spooky look, and served with a tangy, spicy mustard dipping sauce.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 mini smoked sausages or little smokies
  • 1 large egg, beaten
  • 24 candy eyeballs (optional)
  • 1 tablespoon sesame seeds or poppy seeds (optional)
  • 1/4 cup yellow mustard
  • 2 tablespoons honey
  • 1 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon mayonnaise (optional)
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Unroll the crescent dough onto a clean cutting board. Press the seams together gently to form a single rectangle.
  3. Using a sharp knife or pizza cutter, slice the dough lengthwise into about 24 thin strips, about 1/2 inch wide.
  4. Take one mini sausage and start wrapping a dough strip around it, leaving a small gap near the top for the ‘face.’ Don’t wrap too tightly. Place each wrapped sausage on the prepared baking sheet, seam side down.
  5. In a small bowl, beat the egg with a tablespoon of water. Using a pastry brush, lightly brush the egg wash over each mummy. If using, sprinkle with sesame or poppy seeds.
  6. Bake for 12-15 minutes, or until the dough is puffed and golden brown.
  7. As soon as the mummies come out of the oven, press the candy eyeballs into the exposed sausage area.
  8. While the mummies are baking, combine the yellow mustard, honey, mustard powder, smoked paprika, cayenne pepper, mayonnaise (if using), and apple cider vinegar in a small saucepan. Whisk over low heat until warm and well combined. Alternatively, microwave in 15-second bursts, stirring between each.
  9. Serve immediately with the spicy mustard dipping sauce on the side.

Notes

For the candy eyeballs, press them in immediately after baking while the dough is warm. If they seem loose, use a tiny dab of mustard as ‘glue.’ The spicy mustard can be made up to three days in advance and stored in the fridge. For a gluten-free version, use gluten-free crescent roll dough. For an air fryer method, cook at 350°F (175°C) for 8-10 minutes, flipping halfway through.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, pigs in a blanket, spicy mustard, easy appetizer, party snack

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