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Easy Mummy Pigs in a Blanket with Mustard Eyes

Easy Mummy Pigs in a Blanket with Mustard Eyes - featured image
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These spooky but not scary mummy pigs in a blanket are the perfect Halloween party snack. Made with just three simple ingredients, they come together in under 25 minutes and are guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 standard 8-pack hot dogs (classic beef recommended, e.g., Hebrew National or Oscar Mayer)
  • 1 can (8-count) refrigerated crescent rolls (Pillsbury original recommended)
  • Yellow mustard (for the eyes, e.g., French’s)
  • Optional: Everything bagel seasoning, sesame seeds, or poppy seeds for topping
  • Optional: 1 egg + 1 tablespoon water for egg wash
  • Optional: Dipping sauces (extra mustard, ketchup, spicy ranch)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Pat the hot dogs dry with a paper towel to help the dough stick. Set aside.
  3. Unroll the crescent dough onto a clean cutting board. Gently press the perforations together with your fingers to seal them into one large rectangle.
  4. Using a sharp knife or pizza cutter, cut the dough rectangle lengthwise into thin strips about 1/2 inch wide. For 8 hot dogs, aim for about 16 strips.
  5. Take one hot dog and place it at one end of a dough strip. Wrap the strip around the hot dog at a slight angle, overlapping as you go, like wrapping a bandage. Leave about 1/2 inch of hot dog uncovered at the top for the face. Repeat with remaining hot dogs and strips.
  6. Arrange the wrapped mummies on the prepared baking sheet, leaving about 1 inch of space between each.
  7. Optional: In a small bowl, whisk together 1 egg and 1 tablespoon water. Brush this egg wash lightly over the dough wrappings for a golden, shiny finish.
  8. Bake for 12-15 minutes, or until the dough is golden brown and the hot dogs are heated through. Start checking at 12 minutes.
  9. Remove from the oven and let cool on the baking sheet for 2-3 minutes. Then transfer to a cooling rack or serving platter.
  10. Dip the tip of a toothpick into yellow mustard. Gently dab two small dots onto the exposed hot dog ‘face’ of each mummy to create eyes.
  11. Serve immediately while warm.

Notes

For best results, use cold dough. If the dough gets too warm and sticky, refrigerate it for 10 minutes. Don’t overwrap the mummies—leave a little slack so the dough can puff up. Add mustard eyes after baking, not before, to prevent them from melting. These are best served fresh but can be reheated in a 350°F oven for 5-7 minutes. To make ahead, bake without eyes, cool, refrigerate for up to 2 days, then reheat and add eyes before serving.

Nutrition

Keywords: Halloween, mummy, pigs in a blanket, hot dogs, crescent rolls, easy appetizer, party snack, spooky, kid-friendly

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