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Cozy Mummy Pigs in a Blanket with Easy Spicy Mustard

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These adorable mummy pigs in a blanket are wrapped in flaky crescent dough and served with a tangy, spicy mustard dip. Perfect for Halloween parties, game days, or any cozy occasion.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 package (12 oz) little smokies or cocktail sausages (about 24 sausages)
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Sesame seeds or poppy seeds (optional, for eyes)
  • 1/2 cup yellow mustard
  • 2 tablespoons honey
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
  2. Make the spicy mustard dip: In a small bowl, combine 1/2 cup yellow mustard, 2 tablespoons honey, 1/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and 1 teaspoon apple cider vinegar. Whisk until smooth. Taste and adjust heat level if desired. Set aside.
  3. Prepare the crescent dough: Open the can of crescent roll dough and unroll it onto a clean cutting board. Press the perforated seams together to create one solid sheet of dough. If the dough feels too warm, refrigerate for 5 minutes.
  4. Cut the dough into strips: Using a sharp knife or pizza cutter, cut the dough lengthwise into thin strips about 1/4 to 1/2 inch wide. You should get about 12 to 16 strips.
  5. Wrap the sausages: Take one cocktail sausage and wrap a strip of dough around it, leaving a small gap near the top for the ‘face.’ The dough should overlap slightly. Don’t wrap too tightly. Place the wrapped sausage on the prepared baking sheet, seam side down. Repeat with remaining sausages and dough strips.
  6. Apply the egg wash: In a small bowl, beat 1 egg with 1 tablespoon of water until well combined. Using a pastry brush, gently brush the egg wash over each wrapped mummy.
  7. Add the eyes (optional): If using, press two tiny sesame seeds or poppy seeds into the exposed sausage area at the top of each mummy to create eyes.
  8. Bake the mummies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the dough is golden brown and puffed up.
  9. Cool slightly and serve: Remove from the oven and let the mummies cool on the pan for 2 to 3 minutes. Transfer to a serving platter and serve warm with the spicy mustard dip on the side.

Notes

Keep the dough cold for easier handling. Don’t wrap the dough too tightly—it needs room to expand. For a gluten-free version, use gluten-free crescent dough. The spicy mustard dip can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, pigs in a blanket, crescent roll recipe, cocktail sausages, spicy mustard dip, game day snack, kid-friendly

Find it online: https://recipebelle.com/cozy-mummy-pigs-in-a-blanket-with-easy-spicy-mustard/