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Best Easy Halloween Mummy Pigs in a Blanket Recipe

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These spooky mummy pigs in a blanket are a quick and easy Halloween appetizer made with crescent roll dough and little smoked sausages, topped with mustard eyes. They’re a crowd-pleasing, fun treat that disappears in minutes.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough (e.g., Pillsbury)
  • 12–16 little smoked sausages (e.g., Lit’l Smokies, about 2 inches long)
  • Yellow mustard (for eyes)
  • Optional: Everything bagel seasoning (for topping)
  • Optional: Marinara or ranch dressing (for dipping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll crescent roll dough and separate into 8 triangles. Press perforations to seal. Cut each triangle lengthwise into 3-4 thin strips (about 1/4 to 1/2 inch wide).
  3. Take one sausage and wrap a dough strip around it, leaving a small gap near the top for eyes. Don’t wrap too tightly; overlap strips slightly and tuck the end underneath.
  4. Place wrapped mummy seam-side down on prepared baking sheet. Repeat with remaining sausages and dough strips (makes 12-16 mummies).
  5. Bake for 12-15 minutes, until dough is golden brown and puffed.
  6. Remove from oven and let cool for 2-3 minutes on the baking sheet.
  7. Dip a toothpick in yellow mustard and dot two small eyes on each mummy.
  8. Serve warm with dipping sauce if desired.

Notes

Keep crescent roll dough cold for easier handling. For a golden finish, brush with egg wash before baking (optional). To make ahead, wrap mummies up to 4 hours ahead and refrigerate; add 2-3 minutes to baking time if baking cold. Leftovers keep in the fridge for up to 3 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: Halloween, mummy pigs in a blanket, appetizer, crescent rolls, smoked sausages, easy, party food

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