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Easy Mummy Pigs in a Blanket with Spicy Mustard

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These adorable mummy pigs in a blanket are wrapped in crescent roll dough and baked until golden, then served with a tangy spicy mustard dip. Perfect for Halloween parties or a fun weeknight snack, they come together in just 20 minutes with simple ingredients.

Ingredients

Scale
  • 1 package (8 count) refrigerated crescent roll dough
  • 8 beef or turkey hot dogs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon everything bagel seasoning or sesame seeds (optional)
  • 1/4 cup spicy brown mustard or whole grain mustard
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • Pinch of smoked paprika (optional)
  • 24 candy eyes or small dots of spicy mustard

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Open the can of crescent roll dough. Unroll it carefully and separate it into the 8 pre-cut triangles. Using a sharp knife or pizza cutter, cut each triangle lengthwise into 3 thin strips. You should have 24 strips total.
  3. Take one hot dog and place it at the wide end of a dough strip. Wrap the strip around the hot dog, slightly overlapping the dough, leaving a small gap for the ‘face.’ Repeat with all the hot dogs, using 3 strips per hot dog.
  4. Before baking, place two small dots of spicy mustard on the exposed part of the hot dog to create the mummy’s eyes. If using candy eyes, press them gently into the dough.
  5. In a small bowl, melt the 2 tablespoons of unsalted butter. Using a pastry brush, brush the melted butter over the tops of each mummy. Sprinkle with everything bagel seasoning or sesame seeds if desired.
  6. Place the baking sheet in the preheated oven. Bake for 12-15 minutes, or until the dough is golden brown and the hot dogs are heated through.
  7. While the mummies are baking, prepare the spicy mustard dip. In a small bowl, whisk together the spicy brown mustard, honey, apple cider vinegar, and smoked paprika. Taste and adjust the sweetness or spice level to your preference.
  8. Remove the baking sheet from the oven. Let the mummies cool on the sheet for 2-3 minutes before transferring them to a serving plate. Serve warm with the spicy mustard dip on the side.

Notes

Keep the dough cold to prevent tearing. If the dough gets too warm, refrigerate for 5 minutes. For a gluten-free version, use gluten-free crescent roll dough. For a dairy-free option, use plant-based butter. You can assemble the mummies up to 4 hours ahead and refrigerate; add 2-3 minutes to baking time. To reheat leftovers, use an oven or air fryer, not a microwave.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, hot dog recipe, crescent roll recipe, spicy mustard dip, easy snack, party food

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