Oh my gosh, you have to try these mummy pigs in a blanket! They’re seriously the cutest, easiest Halloween snack you’ll ever make. I first whipped these up for my niece’s Halloween party last year when I needed something quick but fun – and let me tell you, they disappeared faster than ghosts at sunrise! The kids went wild for them (especially the silly mustard eyes), and the adults kept sneaking them too. What I love most is how they look like you spent hours in the kitchen when really, they come together in under 30 minutes. Just cocktail sausages wrapped in crescent dough strips with little mustard eyes peeking out – instant mummy magic! They’re perfect for classroom parties, spooky movie nights, or just when you want to make an ordinary Tuesday feel a bit more Halloween-y. Trust me, once you make these once, they’ll become your go-to October treat.
Why You’ll Love These Mummy Pigs in a Blanket
Listen, I know Halloween treats can be a pain – but these little mummies? Pure joy in every bite. Here’s why they’re my absolute favorite:
- Lightning fast: From fridge to table in under 30 minutes (perfect for last-minute party panic!)
- Kid magic: The moment those mustard eyes go on, you’ll hear « Aww! » and « Cool! » in equal measure
- Play with your food: Make some with crossed eyes, some peeking through extra bandages – each one gets its own personality
- Party superstar: They disappear faster than candy at trick-or-treating (I always make double batches now)
- No-fail fun: Even my disaster-in-the-kitchen brother couldn’t mess these up
Seriously, they’re the Halloween snack that keeps on giving – easy enough for weeknights, special enough for parties. The perfect balance of spooky and silly!
Ingredients for Mummy Pigs in a Blanket
Okay, let’s gather our mummy-making supplies! The beauty of this recipe is how few ingredients you need – I bet you’ve got most in your fridge right now. Here’s what you’ll need to create these adorable little wrapped-up guys:
- 1 package cocktail sausages (about 24 sausages) – I like the all-beef ones for extra flavor, but any variety works
- 1 can refrigerated crescent dough (8 oz) – The magic wrapper! You can use the seamless dough sheets if you find them
- 1 tbsp mustard (for eyes) – Yellow mustard gives that classic look, but get creative with different colors!
See? Told you it was simple! The sausages and dough do all the heavy lifting here. Just wait until you see how these basic ingredients transform into the cutest Halloween treats.
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for these mummy pigs in a blanket! Just grab these two trusty kitchen staples:
- Baking sheet – Any standard size will do, no need to get fancy
- Parchment paper – Our secret weapon against sticking (and easy cleanup!)
That’s seriously it! I told you this recipe was easy. Now let’s get those little mummies wrapped up and ready for their oven adventure.
How to Make Mummy Pigs in a Blanket
Alright, let’s get these adorable little mummies wrapped up! I promise it’s easier than it looks – just follow these simple steps and you’ll have a tray of spooky-cute snacks in no time. The best part? Kids love helping with this one (especially the eye-dotting part!).
Step 1: Preheat and Prepare
First things first – crank that oven to 375°F (190°C). While it’s heating up, line your baking sheet with parchment paper. Trust me, this saves so much cleanup later! The paper also helps prevent any dough from sticking, which means your mummies will come out perfectly intact.
Step 2: Cut and Wrap the Dough
Now for the fun part! Unroll your crescent dough and cut it into thin strips – about ¼ inch wide works great. Take each strip and wrap it around a cocktail sausage, leaving a little gap near the top for the eyes. Don’t worry about being perfect – the messier they look, the more authentic the mummy effect!
Step 3: Bake to Perfection
Pop those wrapped sausages onto your prepared baking sheet and slide them into the oven. Bake for 10-12 minutes until the dough turns golden brown. Keep an eye on them after 10 minutes – ovens vary, and you want them nicely toasted but not too dark.
Step 4: Add the Eyes
Here’s where the magic happens! Let your mummies cool just slightly, then use a toothpick to dot on mustard eyes. I like making some cross-eyed, some wide-eyed – give them all different personalities! The mustard adds a fun tangy flavor too. Serve warm and watch them disappear!
Tips for Perfect Mummy Pigs in a Blanket
Okay, let me share all my hard-earned tricks for making these mummy pigs in blanket absolutely perfect every time! First, if your dough strips keep unraveling, just tuck the ends underneath the sausages before baking – they’ll stay put. For even baking, make sure your mummies aren’t touching each other on the pan (they need their personal space!). If you want extra crispy dough, brush them lightly with melted butter before baking. And here’s my favorite part – get creative with the eyes! Try using tiny dots of ketchup for red eyes, or black olive slices for a spooky effect. You can even use edible food markers if you’re feeling fancy. Oh, and if you’re making these ahead, assemble them but wait to bake until just before serving – that way the dough stays perfectly flaky. Trust me, once you try these tips, your mummies will be the talk of every Halloween party!
Serving Suggestions for Mummy Pigs in a Blanket
Oh, serving these little mummies is half the fun! I always put them out warm with small bowls of ketchup and mustard for dipping – the tangy flavors are perfect with the buttery dough. They’re amazing alongside other Halloween treats like spooky cheese ball eyeballs or monster finger sandwiches. For parties, I arrange them on a platter with fake spiderwebs and plastic eyeballs scattered around – the kids go nuts for it! Pro tip: make extra because they disappear faster than candy corn at a Halloween party.
Storage and Reheating Instructions
Okay, confession time – I rarely have leftovers because these mummy pigs disappear so fast! But if you’re lucky enough to have some, here’s the trick: pop them in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat them in a 350°F oven for about 5 minutes – this keeps the dough crispy instead of soggy like the microwave would make it. Trust me, they’ll taste just as delicious as when they first came out of the oven!
Frequently Asked Questions
I get so many questions about these adorable mummy pigs in a blanket – let me answer the ones that pop up most often! First up: « Can I use hot dogs instead? » Absolutely! Just slice regular hot dogs into thirds before wrapping. They’ll be slightly bigger mummies, but just as cute. « Can I prep these ahead? » You bet! Assemble them the night before, cover tightly with plastic wrap, and refrigerate until baking time. The dough might puff a tiny bit less, but they’ll still taste amazing.
Now, for the big one: « How do I stop the dough from burning? » My secret? Check them at 8 minutes – every oven runs different! If they’re browning too fast, tent loosely with foil. Also, make sure your oven rack is in the middle position for even heat. And here’s a bonus tip I learned the hard way – if your dough strips are too thick, they won’t cook through before the outside burns. Keep ’em thin!
One last thing people ask: « Can I freeze them? » Sure can! Freeze before baking, then pop straight into a preheated oven (add a few extra minutes). The eyes are always best added fresh though – frozen mustard dots get weird. Happy mummy-making!
Nutritional Information
Now, let’s be real – these mummy pigs in a blanket are pure fun, not health food! Exact nutrition info can vary depending on your sausage brand and dough choice (I won’t judge if you go for the extra buttery crescent rolls!). While I don’t have precise numbers, I can tell you they’re perfect as an occasional spooky treat. Remember, Halloween comes just once a year – sometimes you’ve gotta let those little mummies work their magic!
Mummy Pigs in a Blanket
Ingrédients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough and cut it into thin strips.
- Wrap each cocktail sausage with the dough strips, leaving a small gap near the top for the mummy’s eyes.
- Place the wrapped sausages on the baking sheet and bake for 10-12 minutes until golden brown.
- Use mustard to dot eyes on each sausage before serving.