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Easy Mummy Pigs in a Blanket: Best Halloween Appetizer

mummy pigs in a blanket - featured image

These Easy Mummy Pigs in a Blanket are a fun, fast, and irresistible Halloween appetizer made with crescent roll dough, mini hot dogs, and mustard eyes. Perfect for parties, they disappear faster than candy!

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 12 mini hot dogs or cocktail sausages
  • 1 large egg
  • Yellow mustard
  • Optional: Everything bagel seasoning or sesame seeds

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll the crescent dough onto a clean cutting board. Press the perforated seams together gently to form one solid sheet.
  3. Cut the dough lengthwise into 12 thin strips, each about 1/2 inch wide.
  4. Take one mini hot dog and one strip of dough. Starting at one end, wrap the dough around the hot dog at a slight angle, leaving a small gap near the top for the face (about 1/2 inch wide). Tuck the end of the dough strip under the hot dog to secure it. Repeat with all 12 hot dogs.
  5. Arrange the wrapped mummies on the prepared baking sheet, leaving about 1 inch of space between each one.
  6. In a small bowl, beat the egg with 1 teaspoon of water until smooth. Using a pastry brush, gently brush the tops and sides of each mummy with the egg wash.
  7. Bake for 10-12 minutes, until the dough is golden brown and puffed.
  8. Remove from the oven and let cool on the pan for 2-3 minutes.
  9. Dip a toothpick into yellow mustard and dot two small eyes onto the exposed hot dog area on each mummy.
  10. Serve immediately.

Notes

Don’t over-wrap the hot dogs; leave a gap for the face. Add mustard eyes after baking to prevent spreading. For best results, keep dough cold and space mummies apart on the baking sheet. Double the batch for larger crowds.

Nutrition

Keywords: Halloween appetizer, mummy pigs in a blanket, easy Halloween recipe, crescent roll hot dogs, party snack