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Spicy Mummy Pigs in a Blanket: Easy Halloween Recipe

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These spicy mummy pigs in a blanket are a fun and flavorful Halloween appetizer, featuring a crispy, golden crust with a warm, smoky heat. Perfect for parties, they’re quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough (recommend Pillsbury)
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon hot sauce (e.g., Cholula)
  • 1/2 teaspoon smoked paprika
  • 8 mini hot dogs or cocktail sausages (all-beef recommended)
  • 4 slices pepper jack cheese, cut into thin strips
  • 1/4 cup shredded mozzarella
  • 16 small dots of mustard (yellow or spicy brown)
  • Optional: 8 tiny pieces of black olive for pupils
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper.
  2. Make the spiced butter: In a small bowl, mix the melted butter, hot sauce, smoked paprika, garlic powder, cayenne pepper, black pepper, and salt. Stir until combined.
  3. Prepare the dough: Unroll the crescent roll dough on a clean surface. Keep it as one large rectangle and pinch the perforated seams together gently. Using a pizza cutter or sharp knife, cut the dough into 8 long strips, each about 1 inch wide.
  4. Assemble the mummies: Take one mini hot dog and wrap a strip of pepper jack cheese around it. Then, starting at one end, wrap a dough strip around the hot dog in a spiral pattern, leaving a small gap near the top for the ‘face.’ Repeat with all 8 hot dogs.
  5. Brush with spiced butter: Using a pastry brush or spoon, brush each mummy generously with the spiced butter mixture, making sure it gets into the cracks between the dough layers.
  6. Bake for 12-15 minutes, or until the dough is golden brown and puffed, and the cheese is bubbly and slightly browned.
  7. Add the eyes: As soon as the mummies come out of the oven, use a toothpick or your finger to place two small dots of mustard on the exposed hot dog for eyes. If using olive pieces, press them gently into the mustard.
  8. Let them rest for 2-3 minutes before serving.

Notes

For a gluten-free option, use gluten-free crescent roll dough. For dairy-free, use dairy-free cheese and vegan butter. The cayenne pepper is potent; start with 1/4 teaspoon and adjust to taste. Leave about 1/4 inch of the hot dog exposed at the top for the ‘face.’ Let hot dogs sit at room temperature for 10 minutes before wrapping to ensure even cooking.

Nutrition

Keywords: Halloween, pigs in a blanket, spicy, mummy, appetizer, party food, crescent rolls, hot dogs

Find it online: https://daintydine.com/spicy-mummy-pigs-in-a-blanket-easy-halloween-recipe/