There is a kind of Halloween party food that disappears before the music even gets going. It is not fancy, and it needs no complicated technique. It just has to look fun, taste familiar, and be easy to pick up with one hand. Mummy pigs in a blanket do all three.
If you have made classic pigs in a blanket, you already know most of this recipe. The Halloween twist is simple: wrap each little sausage in thin strips of dough, crisscrossed like bandages, and leave a small gap near the top for the face. Add two candy eyes after baking, and an ordinary appetizer looks like a tiny mummy.
This is a forgiving recipe. The dough is store-bought crescent roll dough, so there is no rising or kneading. The sausages are small cocktail sausages, sometimes sold as little smokies. Uneven strips are a feature here, not a mistake, because messier wrapping looks more like a real mummy.
You can also wrap the mummies ahead of time, keep them chilled, and bake them just before guests arrive so they come out warm. Set out two dipping sauces, and you have a centerpiece appetizer in about 35 minutes.
Why This Recipe Works for a Party
A good party appetizer must be easy to eat standing up, easy to make in a large batch, and easy to recognize at a glance. Each mummy is two or three bites, with no cutting or plating.
The flavor is familiar, too. Buttery crescent dough, a savory little sausage, and mustard or cheese dip is a combination most people already enjoy. You are giving a familiar favorite a Halloween costume.
One batch makes 24 pieces, serving about eight people as an appetizer when other foods are on the table. It doubles cleanly: use a second baking sheet and rotate the pans halfway through baking.
Ingredients You Will Need
You only need a short list, and most of it keeps well in the fridge or pantry, which makes this a good last-minute bring-a-dish choice.
For the mummies, you need two cans of refrigerated crescent roll dough, one 14-ounce package of cocktail sausages, and one egg for an egg wash. The egg wash gives the dough its golden color, so do not skip it. You also need candy eyes, found in the baking aisle near the sprinkles before Halloween.
For serving, mustard is classic, and cheese dip or ranch also works. Pick two sauces so guests have a choice.
How to Wrap a Mummy
The wrapping is much easier than it looks. Heat your oven and line a baking sheet with parchment paper. Unroll the crescent dough on a lightly floured surface and press the seams together into solid sheets. If the dough tears, press it back together.
Use a pizza cutter or sharp knife to cut each sheet into thin strips, about a quarter inch wide. You do not need to measure precisely. You will need two or three strips per sausage.
Start wrapping near the bottom, winding a strip upward at a slight angle. Overlap the strips as you go, and leave a small gap near the top for the face. Tuck each strip end underneath so it does not unravel. Place each mummy seam-side down on the baking sheet, about an inch apart, so the dough can puff up.
Brush with beaten egg, then bake until puffed and golden. Let them cool for a few minutes before adding the eyes, or the candy can melt or slide. Dab a tiny dot of mustard onto the face area and press two candy eyes into place.
Recipe Card
Mummy Pigs in a Blanket
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 8 servings
Yield: 24 pieces (3 pieces per serving)
Course: Appetizer
Cuisine: American
Keyword: Halloween party food, mummy pigs in a blanket
Ingredients
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 1 package (14 ounces) cocktail sausages (about 24 sausages), drained and patted dry
- 1 large egg, beaten
- 48 candy eyes
- Mustard, cheese dip, or ranch dressing, for serving
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
- Unroll the crescent dough onto a lightly floured surface. Press the perforated seams together to form solid sheets.
- Using a pizza cutter or sharp knife, cut each sheet into thin strips about 1/4 inch wide.
- Pat the cocktail sausages dry with a paper towel so the dough sticks well.
- Wrap each sausage in 2 to 3 dough strips, winding upward at a slight angle and overlapping the strips. Leave a small gap near the top for the face. Tuck the strip ends underneath.
- Place the wrapped sausages seam-side down on the prepared baking sheet, about 1 inch apart.
- Brush each mummy lightly with the beaten egg.
- Bake for 13 to 15 minutes, or until the dough is puffed and golden brown.
- Let the mummies cool on the baking sheet for 5 minutes.
- Attach 2 candy eyes to each mummy using a tiny dot of mustard. Serve warm with mustard, cheese dip, or ranch dressing.
Tips for the Best Mummies
Keep the dough cold until you are ready to use it. Warm crescent dough gets sticky and tears more easily. If it softens while you work, put it back in the fridge for ten minutes.
Pat the sausages dry before wrapping. Extra moisture can keep the dough from sticking and can make the bottoms soggy. A quick pat with a paper towel makes the finished mummies crisper.
Do not wrap the dough too tightly. It needs room to puff, and a very tight wrap can bake unevenly. A relaxed wrap with slight overlaps gives the layered, bandaged look.
Watch the last few minutes of baking closely. Crescent dough browns quickly, and ovens vary. Start checking at 13 minutes, and take the mummies out as soon as they are evenly golden.
Variations to Try
Cheesy Mummies
Lay a thin strip of cheddar or mozzarella along the sausage before wrapping. It melts inside as the mummy bakes. Keep the strip thin so the dough still wraps neatly.
Spicy Mummies
For guests who like heat, serve with spicy mustard, or use spicy cocktail sausages if your store carries them.
Make-Ahead and Storage
You can wrap the mummies up to a day ahead. Place them, without egg wash or eyes, on a parchment-lined baking sheet, cover tightly, and refrigerate for up to 24 hours. When ready to bake, brush with egg wash straight from the fridge and add about two minutes to the baking time.
Store cooled leftovers airtight in the refrigerator for up to 3 days. Reheat in a 350 degree F oven for 5 to 7 minutes; the oven keeps the dough crisper than the microwave.
For longer storage, freeze baked mummies without the candy eyes. Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350 degree F oven for 10 to 12 minutes, then add the eyes once cooled slightly.
FAQ
Can I make mummy pigs in a blanket ahead of time?
Yes. Wrap, cover, and refrigerate for up to 24 hours before baking. Add the candy eyes only after baking and cooling, brush with egg wash just before baking, and add about two minutes if baking straight from the fridge.
What sausages work best for this recipe?
Small cocktail sausages, often sold as little smokies, work best because they are the right size for finger food and cook quickly. Use plain or mild varieties for a crowd.
Where can I find candy eyes?
Candy eyes are usually in the baking aisle near sprinkles, and they are widely stocked before Halloween. Craft stores with a baking section and online baking suppliers also carry them. If you cannot find them, use small dots of mustard instead.
Can I use puff pastry instead of crescent dough?
Yes, though the texture will be flakier and baking may take a few minutes longer. Thaw it per the package directions, cut into thin strips, and wrap the same way. Check for golden color, not just the clock.
How do I keep the dough from unraveling in the oven?
Tuck each strip end underneath and place the mummy seam-side down. Patting the sausages dry first also helps the dough stick. If a strip comes loose, it will still look like a bandage.
Are mummy pigs in a blanket safe to leave out at a party?
They can sit at room temperature for up to 2 hours. After that, refrigerate leftovers promptly. For a long party, bake in two batches so the second comes out warm halfway through.
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