Description
Mummy Pigs in a Blanket are a quick, nostalgic Halloween snack with buttery crescent dough, playful eyes, and endless dip options. Perfect for parties, kid helpers, or last-minute bites.
Ingredients
1 tube (8 oz) refrigerated crescent rolls or crescent sheet
20 mini hot dogs or 8 hot dogs halved
1 large egg + 2 tsp water for egg wash (optional)
Dijon or yellow mustard for eyes and dipping
Optional: candy eyes
Optional dips: ketchup, mayo-honey-mustard dip
Instructions
1. Heat oven to 375°F and line a sheet pan with parchment. Pat hot dogs dry.
2. Unroll crescent sheet, pinch seams, and cut into 1/4-inch strips.
3. Wrap strips around each hot dog, leaving a gap for the face.
4. Optional: add a thin cheese strip under wraps.
5. Arrange on sheet pan and bake 12–15 minutes until golden.
6. Rest 2 minutes, then dot mustard or attach candy eyes.
7. Serve warm with ketchup, mustard, or honey-mustard.
Notes
For extra flaky mummies, use puff pastry strips.
Air fryer option: cook at 350°F for 12–16 minutes in batches.
Blot hot dogs dry before wrapping to help dough stick.
Leave space between mummies for even crisping.
Store leftovers in the fridge up to 3 days; reheat at 350°F until hot.
Freeze unbaked mummies, then bake from frozen adding a few minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mummy dog
- Calories: 190
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 25 mg