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Guest-Favorite Mummy Pigs in a Blanket with Spicy Mustard

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Adorable and delicious mummy pigs in a blanket made with cocktail sausages wrapped in crescent roll dough, baked until golden, and served with a tangy, spicy mustard dipping sauce. Perfect for Halloween parties, game day gatherings, or any occasion where you want a crowd-pleasing appetizer that looks impressive but is incredibly easy to make.

Ingredients

Scale
  • 1 package (14 ounces or 400 grams) cocktail sausages
  • 1 can (8 ounces or 227 grams) refrigerated crescent roll dough
  • 2 tablespoons salted butter, melted
  • 1 teaspoon mustard seeds or poppy seeds (optional)
  • 1/4 cup (60 milliliters) yellow mustard
  • 1 tablespoon (15 milliliters) honey
  • 1 teaspoon hot sauce (such as Frank’s RedHot), or more to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  3. Open the can of crescent roll dough and unroll it into a large rectangle. Pinch the perforated seams together gently with your fingers to seal them.
  4. Using a sharp knife or pizza cutter, cut the dough lengthwise into thin strips about 1/2-inch (1.3 cm) wide. You should get about 12 to 14 strips.
  5. Take one cocktail sausage and place it at the end of a dough strip. Wrap the strip around the sausage, overlapping slightly as you go, leaving a small gap near the top for the ‘face’. Press the end of the dough gently to seal it against the wrapped layers. Repeat with all the sausages.
  6. Place the wrapped mummies on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
  7. Brush the tops of the mummies with the melted butter.
  8. If using, sprinkle the mustard seeds or poppy seeds over the buttered dough.
  9. Bake for 12 to 15 minutes, until the dough is golden brown and puffed. Start checking at the 12-minute mark.
  10. Let the mummies cool on the baking sheet for 2 minutes.
  11. While they cool, make the spicy mustard sauce: In a small mixing bowl, whisk together the yellow mustard, honey, hot sauce, smoked paprika, garlic powder, and a pinch of salt and pepper. Taste and adjust seasoning as desired.
  12. Once the mummies have cooled slightly, use a toothpick to dab two small dots of yellow mustard on the exposed sausage ‘face’ of each mummy to create eyes.
  13. Transfer the mummies to a serving platter with a small bowl of the spicy mustard sauce for dipping. Serve warm.

Notes

You can assemble the wrapped mummies up to 2 hours ahead and refrigerate. For longer storage, freeze unbaked mummies for up to 2 months; add 3-5 minutes to baking time when cooking from frozen. The spicy mustard sauce can be made up to 3 days in advance and stored in the fridge. For a vegetarian version, use vegetarian cocktail sausages or mini cheese sticks. For a gluten-free version, use gluten-free crescent dough.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, pigs in a blanket, cocktail sausages, crescent roll, spicy mustard, party food, game day snack

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