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Best Mummy Pigs in a Blanket with Easy Honey Mustard Dip

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These adorable mummy pigs in a blanket are a happy accident turned Halloween favorite. Flaky crescent dough wraps around juicy cocktail sausages, creating a spooky snack that’s perfect for parties and game days, served with a sweet and tangy honey mustard dip.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 16 mini cocktail sausages (such as Lit’l Smokies)
  • 1 large egg, beaten
  • 1 tablespoon water
  • 16 mini candy eyes (optional)
  • Pinch of salt
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • Pinch of smoked paprika (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the egg wash: In a small bowl, whisk together the beaten egg, water, and a pinch of salt. Set aside.
  3. Make the honey mustard dip: In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, honey, yellow mustard, apple cider vinegar, and smoked paprika if using. Taste and adjust honey or mustard to preference. Cover and refrigerate until ready to serve.
  4. Prepare the dough: Unroll the crescent roll dough onto a clean cutting board. If using perforated sheets, press the seams together gently to create a solid sheet. Using a sharp knife or pizza cutter, cut the dough into thin strips about 1/4 inch wide.
  5. Wrap the sausages: Take one strip of dough and wrap it around a cocktail sausage, leaving small gaps between the wraps to create the mummy effect. Don’t wrap too tightly. Repeat with all sausages.
  6. Place on the baking sheet: Arrange the wrapped sausages on the prepared baking sheet, leaving about an inch of space between each one.
  7. Apply the egg wash: Using a pastry brush, gently brush the egg wash over each wrapped sausage.
  8. Bake for 12-15 minutes, until the dough is golden brown and puffed up. Keep an eye on them after the 12-minute mark.
  9. Add the candy eyes (optional): Let the mummy pigs cool for about 2 minutes on the baking sheet. Use a tiny dab of honey mustard or a toothpick to attach the candy eyes to the exposed sausage bits.
  10. Serve warm with the honey mustard dip.

Notes

If the dough gets too sticky while working, dust your hands with a little flour. For best results, make the honey mustard dip at least 30 minutes ahead to let flavors meld. You can wrap the sausages up to 4 hours in advance and refrigerate; brush with egg wash just before baking. To freeze, place unbaked wrapped sausages on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, pigs in a blanket, honey mustard dip, cocktail sausages, crescent roll, game day snack, easy appetizer

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