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Light & Fun Mummy Pigs in a Blanket with Honey Mustard Dip

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These mummy pigs in a blanket are a quick, easy, and fun Halloween appetizer made with crescent dough and little smoked sausages, served with a tangy-sweet honey mustard dip. Perfect for parties, game days, or a silly weeknight dinner.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough (seamless sheet preferred)
  • 1 package (14 oz) little smoked sausages (about 24 sausages)
  • Mustard for the eyes (yellow or Dijon)
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon apple cider vinegar (optional)
  • Pinch of smoked paprika (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Unroll the crescent dough onto a clean cutting board. If using perforated triangles, gently press the diagonal seams together to form a solid rectangle.
  3. Using a sharp knife or pizza cutter, slice the dough lengthwise into 10 to 12 thin strips, each about 1/2-inch wide.
  4. Take one strip of dough and wrap it around a little smoked sausage, starting at one end and working to the other. Leave a small gap near the top for the ‘face’ (about 1/4 inch of exposed sausage). Overlap the dough slightly and press the end to seal. Repeat with remaining sausages and dough strips (makes about 24 mummies).
  5. Arrange the wrapped sausages on the prepared baking sheet, leaving about 1 inch of space between each.
  6. Bake for 10 to 12 minutes, until the dough is golden brown and puffed, and the sausages are heated through.
  7. Let the mummies cool on the baking sheet for 2 to 3 minutes. Transfer to a cooling rack if desired.
  8. While still warm, add mustard eyes: dip a toothpick into mustard and dab two small dots on the exposed sausage face. Alternatively, use a squeeze bottle with a fine tip.
  9. In a small bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar (if using), and smoked paprika (if using). Taste and adjust sweetness or tang. Cover and refrigerate until ready to serve.

Notes

Assemble mummies up to 4 hours ahead and refrigerate; add 2 minutes to bake time if starting cold. Do not add mustard eyes before baking. For gluten-free, use gluten-free crescent dough. For dairy-free, check crescent dough ingredients. The honey mustard dip can be made with Greek yogurt instead of mayonnaise for a lighter version.

Nutrition

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

Find it online: https://lucastable.com/light-and-fun-mummy-pigs-in-a-blanket-with-honey-mustard-dip/