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Kid-Approved Mummy Pigs in a Blanket with Spicy Mustard Dip

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These fun and spooky mummy pigs in a blanket are made with hot dogs wrapped in crescent roll dough, baked until golden, and served with a tangy spicy mustard dip. Perfect for Halloween or any day you want to make dinner a little ridiculous and delicious.

Ingredients

Scale
  • 1 package (8 count) hot dogs
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 large egg
  • 1 tablespoon water
  • Mustard seeds or black sesame seeds (for eyes)
  • 1/2 cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon mayonnaise
  • 1 teaspoon hot sauce
  • 1/4 teaspoon smoked paprika
  • Pinch of garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the egg and 1 tablespoon of water until well combined to make an egg wash. Set aside.
  3. Slice each hot dog in half crosswise to make 16 mini mummies.
  4. Unroll the crescent roll dough on a clean cutting board. Press the seams together to form a single sheet. Using a sharp knife or pizza cutter, cut the dough lengthwise into thin strips about 1/4 inch wide.
  5. Take one hot dog half and start wrapping a dough strip around it, leaving a small gap for the eyes. Don’t wrap too tightly; overlap the strips slightly for an authentic mummy look. Press the ends gently to seal.
  6. Arrange the wrapped mummies on the prepared baking sheet, leaving about 1 inch of space between each one.
  7. Using a pastry brush, gently brush each mummy with the egg wash.
  8. Before baking, place two tiny dots of mustard (or black sesame seeds) on each mummy where the eyes should go.
  9. Bake for 10-12 minutes, or until the dough is golden brown and puffed.
  10. While the mummies bake, make the dip: In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, hot sauce, smoked paprika, and garlic powder. Taste and adjust as desired.
  11. Let the mummies cool on the baking sheet for 2-3 minutes before serving.
  12. Serve warm with the spicy mustard dip.

Notes

For gluten-free option, use gluten-free pizza dough. For dairy-free, skip egg wash and use olive oil. The dip can be made up to 3 days ahead. Assemble mummies up to 24 hours in advance and refrigerate; brush with egg wash right before baking. For air fryer, cook at 350°F for 6-8 minutes. Double the batch as they disappear fast.

Nutrition

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

Find it online: https://willarecipes.com/kid-approved-mummy-pigs-in-a-blanket-with-spicy-mustard-dip/