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Spooky Mummy Pigs in a Blanket: Easy Halloween Mustard Eyes

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These spooky mummy pigs in a blanket are unbelievably easy to make with just 15 minutes of prep. Featuring clever mustard eyes that stay put and add a tangy kick, they’re the perfect kid-approved Halloween party snack that disappears faster than candy corn.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough (Pillsbury preferred)
  • 12 mini smoked sausages or cocktail wieners (Hillshire Farm recommended)
  • 1 large egg, beaten
  • 1 tablespoon milk or water
  • 2 tablespoons yellow mustard (French’s classic)
  • 1 teaspoon honey (optional)
  • A pinch of paprika or turmeric
  • Marinara sauce or ketchup (for dipping, optional)
  • Sriracha or hot sauce (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper.
  2. Unroll the crescent dough onto a clean cutting board. Press the seams together gently with your fingers to create one solid sheet of dough.
  3. Cut the dough into thin strips about 1/4-inch wide using a sharp knife or pizza cutter. You should get about 12 to 15 strips.
  4. Wrap each sausage like a mummy: take one strip of dough and wrap it around a mini sausage at a slight angle, leaving a small gap about 1/3 of the way down for the eyes. Don’t wrap too tightly.
  5. Place the wrapped sausages on the prepared baking sheet, spacing them about 1 inch apart.
  6. Make the egg wash: whisk together the beaten egg with the tablespoon of milk or water. Brush this mixture lightly over each mummy.
  7. Bake for 10 to 12 minutes, or until the dough is golden brown and puffed.
  8. Let them cool for 2 minutes on the baking sheet, then transfer to a cooling rack.
  9. Make the mustard eyes: in a small bowl, mix the yellow mustard with the honey and a pinch of paprika.
  10. Using a toothpick or small skewer, dot two small mustard eyes onto each mummy in the gap you left earlier.
  11. Serve immediately with marinara sauce or ketchup for dipping.

Notes

Cold dough is easier to cut into strips without getting sticky. If the dough gets too warm while wrapping, pop the wrapped mummies in the fridge for 5 minutes. For extra shine, brush on a thin layer of egg wash, let it sit for a minute, then brush on a second layer. Add mustard eyes after cooling slightly to prevent them from sliding off. Can be assembled (without egg wash) up to 24 hours in advance and kept covered in the fridge.

Nutrition

Keywords: Halloween appetizer, pigs in a blanket, mummy recipe, easy Halloween snack, kid-friendly, party food, crescent roll recipe, mustard eyes

Find it online: https://ovenmila.com/spooky-mummy-pigs-in-a-blanket-easy-halloween-mustard-eyes/