Mummy Pigs in a Blanket

Mummy Pigs in a Blanket always take me back to Austin Halloween nights, when the air smelled like smoked chiles and neighbors traded treats on the porch steps. I’d prep a tray of Mummy Pigs in a Blanket before the costume chaos, wrapping hot dogs in crescent “bandages” while humming along to patio music. It’s nostalgic, quick, and crowd-pleasing. Mummy Pigs in a Blanket deliver buttery crunch, playful eyes, and a perfect dip moment. They’re ideal for parties, kid helpers, and last-minute bites. Now, Mummy Pigs in a Blanket are my go-to spooky snack, balancing comfort, fun, and bold flavor.

Why You’ll Love This Mummy Pigs in a Blanket Recipe

• Fast, fun, and festive: Mummy Pigs in a Blanket bake in about 10–15 minutes, making them perfect for last‑minute Halloween parties or pre‑trick‑or‑treat snacks.
• Kid‑approved and hands‑on: Little helpers can wrap dough “bandages” and dot mustard eyes for an interactive cooking moment.
• Flexible and reliable: Use mini dogs or full‑size franks, change mustards, or add cheese—results stay flaky, golden, and crowd‑pleasing.
• Oven or air fryer options: Bake at 375°F for 10–15 minutes, or air fry at 350°F in batches until golden.
• Party‑ready dips: Serve with classic mustard, ketchup, or quick honey‑mustard dip for a sweet‑tangy finish.

Ingredients for Mummy Pigs in a Blanket

• 1 tube (8 oz) refrigerated crescent rolls or crescent sheet (for easy strip cutting).
• 20 mini hot dogs or 8 hot dogs halved for minis; full franks also work with adjusted time.
• 1 large egg + 2 tsp water for egg wash (optional golden finish).
• Dijon or yellow mustard for “eyes” and dipping.
• Optional: candy eyes (attach after baking), ketchup, mayo‑honey‑mustard dip.

Substitutions & Variations for Mummy Pigs in a Blanket

• Dough swaps: Use puff pastry cut into thin strips for extra flaky mummies; bake until puffed and golden.
• Protein options: Beef, turkey, chicken, cheese‑filled, or veggie dogs all work; adjust time for size.
• Cheese layer: Tuck a thin cheese strip under the “bandages” for melty bites.
• Spice it up: Add a thin jalapeño slice under wraps or serve with spicy mustard or hot honey.
• Eye alternatives: Skip candy eyes and dot on mustard or ketchup after baking for a clean look.
• Air fryer path: Assemble as usual, then air fry at 350°F, 12–16 minutes in batches, until golden.

Step-by-Step Instructions for Mummy Pigs in a Blanket

• Prep: Heat oven to 375°F and line a sheet pan with parchment. Pat dry hot dogs so the wraps grip.
• Make strips: Unroll crescent sheet, pinch seams, then cut into 1/4‑inch strips with a knife or pizza wheel.
• Wrap mummies: Wind strips around each dog, leaving a small “face” gap; crisscross for bandage texture.
• Optional cheese: Tuck a thin cheese strip under wraps for melty pockets.
• Bake: Arrange with space and bake 12–15 minutes until golden; rest 2 minutes.
• Eyes and dips: Dot on mustard or add candy eyes after baking; serve with ketchup, mustard, or honey‑mustard.

Pro Tips for Success with Mummy Pigs in a Blanket

• Stretch, don’t tear: Gently stretch crescent strips for thinner, more realistic bandages and better coverage.
• Leave a face window: Keep a 1/2–1 inch gap near the top for clean eye placement after baking.
• Keep them dry: Blot dogs; moisture makes wrapping slippery and can steam the dough.
• Space matters: Give each mummy room so edges crisp and brown evenly.
• Golden finish: Brush with egg wash or butter for extra shine and color.
• Air fryer option: Cook assembled mummies at 350–375°F until browned, working in batches.

Storage & Reheating Tips for Mummy Pigs in a Blanket

• Refrigerate: Store leftovers in an airtight container up to 3 days.
• Reheat, oven: 350°F for 10–12 minutes on a sheet pan until hot and crisp.
• Reheat, air fryer: 350°F for 3–5 minutes; check for 165°F internally.
• Freeze, unbaked: Assemble, freeze on a tray, then bag; bake from frozen, adding a few minutes.
• Freeze, baked: Cool fully, freeze, then reheat at 350°F until warmed through and crisp.
• Add eyes after heat: Apply candy eyes or mustard only after reheating to keep them neat

What to Serve With This Mummy Pigs in a Blanket Recipe

• Dips: Offer ketchup, yellow or Dijon mustard, honey‑mustard, ranch, BBQ, cheese dip, or a spicy “blood” sriracha ketchup for flair.
• Soups and chilis: Pair with tomato “blood” soup or a hearty chili for a cozy Halloween dinner spread.
• Simple sides: Add fries, chips, carrot sticks, or a fresh green salad to round out the plate.
• Party platter: Arrange with pickles, olives, and extra candy eyes to keep the theme fun and snackable.

FAQs for Mummy Pigs in a Blanket

• What temperature works best? Bake at 350–375°F for 12–15 minutes until golden; air fry at 325–350°F in batches.
• Can these be made ahead? Wrap and refrigerate unbaked mummies for a few hours, then bake fresh when needed.
• How do the eyes stick? Dot mustard or ketchup after baking, or attach candy eyes with a tiny dab of condiment.
• Can minis be used? Yes—use cocktail sausages or halved franks; reduce time slightly to avoid overbrowning.
• Best dough option? Crescent dough or sheets are classic; puff pastry works too for extra flake.

Nutrition Information (per serving)

• Estimated range per mummy dog: 190–250 calories, 11–19 g fat, 11–19 g carbs, 5–8 g protein, 500–710 mg sodium, based on brand and size.
• Typical add‑ons like cheese or dips will increase calories and sodium; adjust servings to fit goals.
• For lighter options, choose turkey dogs and skip cheese to lower fat and calories.

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