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Kid-Approved Mummy Pigs in a Blanket with Easy Mustard Dip

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These adorable mummy pigs in a blanket are a fun, kid-friendly twist on a classic. Made with crescent roll dough, cocktail sausages, and candy eyes, they come together in about 20 minutes of active time and are perfect for Halloween or any fun night.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough (Pillsbury Original recommended)
  • 12 cocktail sausages or mini hot dogs (e.g., Hillshire Farm Lit’l Smokies)
  • 24 candy eyes (edible, about 1/4 inch in size)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon sesame seeds or poppy seeds (optional)
  • 1/4 cup yellow mustard
  • 1/4 cup mayonnaise (full-fat recommended)
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • Pinch of garlic powder (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Open the can of crescent rolls and separate along perforations into 8 triangles. Cut each triangle lengthwise into 3 long strips (24 strips total).
  3. Take one cocktail sausage and place a strip of dough at one end. Wrap the dough around the sausage, stretching slightly, leaving a small gap about halfway down for the mummy’s face. Repeat with all sausages.
  4. Arrange the wrapped sausages on the prepared baking sheet, spacing them about 1 inch apart.
  5. In a small bowl, beat the egg with 1 tablespoon of water. Lightly brush the tops of each mummy with the egg wash. Sprinkle with sesame or poppy seeds if using.
  6. Bake for 10-12 minutes, until the dough is golden brown and puffed.
  7. Remove from the oven and let cool for exactly 2 minutes. Gently press two candy eyes into the gap left for the face.
  8. While the mummies cool, make the dip: In a small bowl, whisk together yellow mustard, mayonnaise, honey, apple cider vinegar, and garlic powder (if using). Let sit for at least 10 minutes before serving.
  9. Serve warm or at room temperature with the mustard dip.

Notes

For best results, let the mummies cool exactly 2 minutes before adding candy eyes to prevent melting or falling off. The mustard dip can be made ahead and stored in the fridge for up to a week. Assemble mummies up to a day ahead and refrigerate; add 1-2 minutes to baking time if starting from cold.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, kid-friendly, crescent roll, cocktail sausages, easy snack

Find it online: https://evadinnerideas.com/kid-approved-mummy-pigs-in-a-blanket-with-easy-mustard-dip/