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Cozy Mummy Pigs in a Blanket with Easy Honey Mustard Dip

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These adorable mummy pigs in a blanket are made with cocktail sausages wrapped in crescent dough, baked until golden, and served with a sweet and tangy honey mustard dip. Perfect for Halloween parties or cozy snacks, they come together in under 25 minutes and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 package (12 ounces) cocktail sausages (e.g., Lit’l Smokies)
  • 1 can (8 ounces) refrigerated crescent roll dough (e.g., Pillsbury)
  • 2 tablespoons yellow mustard
  • 2 tablespoons honey
  • 1/4 cup mayonnaise
  • 1/4 teaspoon smoked paprika (optional)
  • Candy eyes (optional, for decoration)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Let the crescent dough sit at room temperature for 5 minutes.
  2. Unroll the crescent dough onto a clean cutting board. If using perforated dough, press the seams together. Cut the dough into 8 long strips, about 1/2-inch wide, using a pizza cutter or sharp knife.
  3. Place one cocktail sausage at the end of a dough strip and wrap the strip around the sausage, overlapping slightly, leaving a small gap near the top for the ‘face.’ Do not wrap too tightly. Repeat with remaining sausages.
  4. Arrange the wrapped sausages seam-side down on the prepared baking sheet, about 1 inch apart. If using candy eyes, press them gently into the dough now.
  5. Bake for 12-15 minutes, until the dough is golden brown and puffed. Check at 12 minutes to avoid over-baking.
  6. While the mummies bake, make the dip: In a small bowl, whisk together mayonnaise, yellow mustard, honey, and smoked paprika (if using). Adjust sweetness or tanginess to taste.
  7. Let the mummies cool on the baking sheet for 2-3 minutes before serving. Serve warm with the honey mustard dip.

Notes

For best results, use cocktail sausages (not hot dogs) and let the dough sit at room temperature for 5 minutes before handling. The dip can be made up to 3 days ahead and actually improves in flavor. To freeze, wrap mummies and freeze on a baking sheet before transferring to a freezer bag; bake from frozen, adding 2-3 minutes. Reheat leftovers in the oven or air fryer at 350°F (175°C) for 5-7 minutes.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, cocktail sausages, crescent dough, honey mustard dip, easy snack, party food

Find it online: https://willarecipes.com/cozy-mummy-pigs-in-a-blanket-with-easy-honey-mustard-dip/