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Crowd-Pleasing Mummy Pigs in a Blanket with Honey Mustard Dip

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These crowd-pleasing mummy pigs in a blanket with honey mustard dip are a quick and easy Halloween snack that combines flaky crescent roll dough with savory hot dogs, topped with a tangy-sweet honey mustard dip. Perfect for parties, they bring nostalgic comfort food to any spooky spread.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 8 cocktail-sized hot dogs or smoked sausages
  • 1 large egg
  • 1 tablespoon water
  • Candy eyes (optional)
  • 1/2 cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons yellow mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
  2. Make the honey mustard dip: In a medium bowl, whisk together the mayonnaise, honey, yellow mustard, smoked paprika, garlic powder, and a pinch of salt until smooth. Taste and adjust sweetness or tanginess as desired. Cover and refrigerate until ready to serve.
  3. Prepare the dough: Unroll the crescent roll dough onto a clean cutting board or countertop. If using perforated triangle sheets, press the seams together firmly to create one solid rectangle.
  4. Cut the dough into strips: Using a sharp knife or pizza cutter, cut the dough lengthwise into thin strips about 1/4-inch wide each. You should get around 12 to 16 strips per sheet.
  5. Wrap the hot dogs: Take one cocktail hot dog and start wrapping a dough strip around it, overlapping slightly as you go. Leave a small gap near the top for the ‘face’ — about 1/2 inch of the hot dog should remain exposed. Press the end of the dough strip gently to seal it against itself. Repeat with the remaining hot dogs and dough strips, using about 1.5 to 2 strips per hot dog.
  6. Place on the baking sheet: Arrange the wrapped mummies on the prepared baking sheet, leaving about 1 inch of space between each one.
  7. Apply the egg wash: In a small bowl, whisk the egg with 1 tablespoon of water until frothy. Using a pastry brush, gently brush the tops of each mummy with the egg wash.
  8. Bake for 12-15 minutes: Place the baking sheet in the preheated oven and bake until the dough is puffed and golden brown, and the hot dogs are heated through. Start checking at 12 minutes.
  9. Add the eyes (optional): Remove the baking sheet from the oven and let the mummies cool for 2-3 minutes. While still warm, press the candy eyes gently into the exposed hot dog area at the top.
  10. Serve warm with the dip: Arrange the mummies on a platter with the honey mustard dip in a small bowl on the side.

Notes

Keep the dough cold for easier handling. Don’t over-wrap the hot dogs; 1.5 to 2 strips per hot dog is ideal. Seal the ends well to prevent unraveling. The dip can be made up to 3 days ahead and improves in flavor. For gluten-free, use gluten-free crescent roll dough. For dairy-free, skip the egg wash and brush with olive oil.

Nutrition

Keywords: Halloween, pigs in a blanket, mummy, hot dogs, crescent rolls, honey mustard, party snack, appetizer

Find it online: https://perkypan.com/crowd-pleasing-mummy-pigs-in-a-blanket-with-honey-mustard-dip/