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Best Guest-Favorite Mummy Pigs in a Blanket with Easy Honey Mustard

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These adorable mummy pigs in a blanket are wrapped in buttery crescent roll dough, baked until golden, and served with a creamy honey mustard dip. Perfect for Halloween parties, game day, or any gathering where you want a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 can (8 oz / 227 g) refrigerated crescent roll dough (e.g., Pillsbury)
  • 12 cocktail sausages or mini hot dogs (about 12 oz / 340 g total)
  • 24 candy eyes (small, about 6 mm in diameter)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon water (for attaching eyes)
  • 4 oz (113 g) cream cheese, softened to room temperature
  • 3 tablespoons (45 ml) honey
  • 2 tablespoons (30 ml) yellow mustard
  • 1 tablespoon (15 ml) Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the honey mustard dip first. In a medium bowl, combine the softened cream cheese, honey, yellow mustard, Dijon mustard, garlic powder, smoked paprika (if using), and a pinch of salt. Beat with a hand mixer on medium speed until smooth and creamy, about 1-2 minutes. Cover and refrigerate until ready to serve.
  3. Open the can of crescent roll dough carefully. Unroll the dough and separate it into 4 rectangles, pressing the diagonal seams together to form rectangles.
  4. Using a sharp knife or pizza cutter, cut each rectangle lengthwise into 3 long strips. You’ll end up with 12 strips total—one for each sausage.
  5. Take one cocktail sausage and place it at one end of a dough strip. Wrap the dough around the sausage, overlapping slightly as you go, leaving a small gap near the top for the eyes. Press the end of the dough gently to seal. Repeat with the remaining sausages and dough strips.
  6. Dip your finger in the tablespoon of water and dab a tiny drop onto the exposed sausage where you want the eyes. Press one candy eye onto each dab of water. Place two eyes per mummy, close together.
  7. In a small bowl, beat the egg with a tablespoon of water. Using a pastry brush, lightly brush the egg wash over the dough wraps.
  8. Place the mummies on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake for 12-15 minutes, or until the dough is golden brown and puffed.
  9. Let the mummies rest on the baking sheet for 2-3 minutes before transferring to a cooling rack. Serve warm with the honey mustard dip on the side.

Notes

Keep the dough cold to prevent tearing. Use water, not egg wash, to attach the candy eyes. The dip can be made up to 3 days ahead and tastes even better after chilling. For best results, serve warm. Unbaked mummies can be frozen for up to 3 months.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, pigs in a blanket, honey mustard dip, cocktail sausages, crescent roll dough, party snack, game day food

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