Description
Easy Mummy Pigs in a Blanket recipe with honey mustard dip. Perfect spooky snack for Halloween parties and kid-friendly fun.
Ingredients
Scale
- 1 tube (8 ounces) refrigerated crescent rolls
- 20 miniature hot dogs
- 1 large egg
- 2 teaspoons water
- Dijon mustard (for eyes)
For the Dip:
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 tablespoon cider vinegar
- Dash hot pepper sauce
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll crescent dough and separate into 4 rectangles. Press perforations to seal.
- Slice each rectangle into thin strips (about 1/4-inch wide). You’ll need enough strips to wrap each mini dog like a mummy.
- Wrap the hot dogs: Take a few strips and wrap each mini hot dog, leaving a small gap for the face. Crisscross strips to mimic bandages.
- Make the egg wash: In a small bowl, whisk egg and water. Brush lightly over the wrapped dough.
- Bake for 13–15 minutes, or until dough is golden brown.
- Add eyes: Use a toothpick dipped in Dijon mustard to dot on eyes for each mummy.
- Prepare the dip: Combine mayonnaise, Dijon mustard, honey, cider vinegar, and hot pepper sauce in a small bowl. Mix until smooth.
Notes
For extra crunch, bake on a wire rack over the baking sheet.
Serve warm for best taste.
Use pre-cooked mini sausages or cocktail wieners.
Add a sprinkle of poppy seeds before baking for texture.