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Table of Contents
When October rolls around and the air gets crisp, I find myself drawn to my kitchen, dreaming up creative ways to make classic comfort foods fit the spooky season. Last year, while planning my daughter’s Halloween party, I stared at a package of hot dogs and crescent rolls—the usual suspects for our family’s beloved pigs in a blanket—and thought, “How can I make these Halloween-worthy?” That’s when inspiration struck: mummy pigs in a blanket! By simply wrapping the dough in thin strips and adding candy eyes, I transformed an everyday snack into something magical that had both kids and adults squealing with delight.
These mummy pigs in a blanket have since become my go-to Halloween party snack, and honestly, they’ve stolen the show at every gathering. There’s something absolutely charming about these little wrapped sausages peeking out from their “bandages” with googly eyes staring back at you. They’re adorable, delicious, and surprisingly easy to make—which means you can focus on enjoying the party instead of stressing in the kitchen. Whether you’re hosting a Halloween bash, bringing snacks to a potluck, or just want to make dinnertime a bit more festive, these mummy pigs in a blanket are guaranteed crowd-pleasers that combine nostalgia with seasonal fun.
Spooky Mummy Pigs in a Blanket Recipe: The Ultimate Halloween Party Snack
Ingredients
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Let us know how it was!Ingredients for Perfect Mummy Pigs in a Blanket
Understanding Your Key Ingredients and Their Role
Creating show-stopping mummy pigs in a blanket starts with understanding what each ingredient brings to the party. At the heart of this recipe, you’ll need cocktail sausages or mini hot dogs—the “mummy” itself. I prefer using good-quality beef or pork cocktail wieners because they have superior flavor and a satisfying snap when you bite into them. The protein content and fat ratio in quality sausages ensure they stay juicy during baking rather than drying out.
Next comes your refrigerated crescent roll dough or puff pastry, which forms the iconic “bandages.” Crescent roll dough is my personal favorite for mummy pigs in a blanket because it’s incredibly forgiving, bakes to a beautiful golden color, and has that buttery, flaky texture everyone loves. The dough’s slight sweetness also creates a delightful contrast with the savory sausage. When you wrap it in thin strips around your sausages, leaving strategic gaps, it creates that authentic mummy-wrapped appearance that makes these snacks so visually appealing.
The candy eyes are non-negotiable—they’re what transform ordinary wrapped sausages into adorable mummies! These edible decorations typically consist of sugar, cornstarch, and food coloring, adhering to the dough with just a tiny dab of mustard or mayo. Finally, you’ll want yellow mustard for both serving and as “glue” for the eyes. Some recipes call for optional ingredients like sesame seeds or an egg wash for extra shine, but I’ve found these mummy pigs in a blanket look and taste fantastic with just the basics.
Tips for Selecting the Best Quality Ingredients
Shopping for mummy pigs in a blanket ingredients might seem straightforward, but choosing high-quality components makes a noticeable difference in your final product. When selecting sausages, read the ingredient list carefully. Look for products where meat is the first ingredient, avoiding those heavy with fillers, by-products, or artificial preservatives. Brands like Nathan’s, Hebrew National, or Applegate offer excellent options. For the healthiest choice, seek out nitrate-free varieties—they taste just as delicious and are better for your family.
For your dough, freshness is paramount. Check the expiration date and feel the package—it should be cold and firm, not warm or soft. Store brands often work just as well as name brands for mummy pigs in a blanket, so don’t feel pressured to splurge. However, if you want to elevate your recipe, consider using puff pastry instead of crescent dough. Puff pastry creates an even flakier, more sophisticated texture that adult guests particularly appreciate. Just make sure it’s fully thawed before using.
When purchasing candy eyes, I recommend buying them from baking supply stores or reputable online retailers rather than dollar stores. Quality candy eyes have better adhesive backing, more vibrant colors, and won’t melt or slide off during baking as easily. Buy extra—they’re inexpensive, and you’ll want backup if some don’t cooperate! For mustard, go with classic yellow varieties like French’s or Heinz. Fancy mustards are wonderful for adults, but kids typically prefer the familiar, mild flavor of yellow mustard with their mummy pigs in a blanket.
Substitutions and Alternatives for Dietary Needs
One of the reasons I absolutely love making mummy pigs in a blanket is how adaptable this recipe is to different dietary preferences and restrictions. If you’re cooking for vegetarians, swap traditional sausages for plant-based hot dogs from brands like Beyond Meat, Field Roast, or Lightlife. These alternatives wrap and bake identically to meat versions, and honestly, many guests won’t even notice the difference once they’re mummified in that golden dough.
For those managing gluten sensitivities, creating gluten-free mummy pigs in a blanket is absolutely doable. Use gluten-free puff pastry or crescent dough alternatives available from brands like Pillsbury’s Gluten-Free line or make your own using gluten-free flour blends. The wrapping technique stays exactly the same, though you might need to handle gluten-free dough slightly more gently as it can be more fragile. Similarly, if you’re following a dairy-free diet, check your sausage labels (most are naturally dairy-free) and opt for dairy-free puff pastry, which is easier to find than you might think.
For a healthier spin on mummy pigs in a blanket, try using turkey or chicken sausages, which typically contain less fat and fewer calories than traditional pork or beef versions. You could also experiment with mini chicken apple sausages for a subtly sweet flavor profile. If you want to avoid processed dough entirely, make a simple homemade pastry dough or use phyllo dough sheets brushed with olive oil. While these alternatives require a bit more effort, they let you control exactly what goes into your mummy pigs in a blanket while maintaining that spooky, fun presentation.
Preparation Steps for Mummy Pigs in a Blanket
Initial Prep and Setup for Success
Before you start assembling your mummy pigs in a blanket, proper preparation sets the stage for smooth, stress-free cooking. Begin by preheating your oven to 375°F (190°C)—this temperature is ideal for achieving golden, crispy dough without overcooking your sausages. While the oven heats, line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup effortless, which is especially appreciated when you’re hosting a party.
Next, prepare your workspace. Clear your kitchen counter and have all ingredients within arm’s reach: your sausages, refrigerated dough, candy eyes, mustard, and any tools you’ll need. I like to set up an assembly line when making mummy pigs in a blanket because once you get into a rhythm, you can wrap these little guys surprisingly quickly. Take your crescent roll dough out of the refrigerator and let it sit at room temperature for about 5 minutes—slightly softened dough is easier to work with and less likely to tear.
Pat your sausages dry with paper towels, even if they seem dry out of the package. Any surface moisture will prevent the dough from adhering properly and can make your mummy pigs in a blanket soggy rather than crispy. If you’re using full-size hot dogs instead of cocktails, cut them into thirds. Some people prefer leaving about 1/4 inch uncovered at one end to create a “face” for the mummy, while others wrap almost completely—both approaches work beautifully for mummy pigs in a blanket, so choose based on your preference.
Step-by-Step Wrapping Instructions with Pro Tips
Now comes the fun part—creating your mummy pigs in a blanket! Unroll your crescent dough and separate it at the perforations if using crescent rolls, or simply unroll it as one sheet if using puff pastry. Using a sharp knife or pizza cutter, slice the dough into thin strips approximately 1/4 to 1/2 inch wide. You want them thin enough to look like bandages but thick enough that they won’t tear during wrapping. Pro tip: cutting slightly uneven widths actually makes your mummy pigs in a blanket look MORE authentic, as real bandages wouldn’t be perfectly uniform.
Take one dough strip and begin wrapping it around your sausage in a random, crisscross pattern. This is where you channel your inner Egyptian mummy-wrapper! Start at one end and wind the strip around diagonally, leaving small gaps here and there so the sausage peeks through. Don’t pull too tight or the dough will tear; keep it snug but relaxed. When you reach the end of one strip, simply start with another, slightly overlapping the previous strip for a seamless look. The beauty of mummy pigs in a blanket is that imperfection is perfect—messy wrapping looks more authentic!
Leave a small gap near one end of the sausage unwrapped—this will become the mummy’s “face” where you’ll place the eyes. Once wrapped, place each mummy pig in a blanket on your prepared baking sheet, spacing them about 2 inches apart. They’ll puff up slightly during baking, so don’t crowd them. For an extra-golden finish, brush the dough lightly with beaten egg or melted butter before baking, though this is entirely optional. Your mummy pigs in a blanket will brown beautifully even without this step.
Bake for 12-15 minutes, watching carefully during the last few minutes. You’re looking for golden-brown dough that’s puffed and crispy. Remove from the oven and let cool for 2-3 minutes—this is crucial! If you try adding the eyes immediately, the heat will melt the candy. After cooling slightly, use a toothpick to dab tiny dots of mustard where you want the eyes, then gently press the candy eyes onto the mustard. The mustard acts as edible glue and adds a subtle flavor touch. Your mummy pigs in a blanket are now ready to haunt your Halloween spread!
Common Mistakes and How to Avoid Them
Even though mummy pigs in a blanket are beginner-friendly, I’ve definitely learned from some mishaps along the way. The most common mistake is wrapping the dough too tightly. When dough is stretched or pulled taut around the sausage, it shrinks during baking, potentially exposing more sausage than intended or creating gaps where you wanted coverage. The solution? Wrap loosely and let the dough rest naturally around the sausage. It will puff up and fill in nicely during baking.
Another frequent issue is soggy or undercooked dough. This usually happens when sausages aren’t dried properly before wrapping or when too many mummy pigs in a blanket are crowded onto one baking sheet. Moisture from the sausages needs somewhere to escape; if they’re too close together, steam gets trapped, preventing proper crisping. Always use two baking sheets if needed, and remember that patting sausages dry makes a significant difference in achieving that coveted crispy, golden exterior.
Candy eyes falling off or melting frustrates many first-time makers of mummy pigs in a blanket. This happens for two reasons: applying eyes while the dough is too hot, or not using enough “glue.” The fix is simple—patience! Let those mummies cool for a full 2-3 minutes after baking. The residual heat will still be warm but won’t melt the candy. Use a generous dab of mustard, mayo, or even a tiny bit of honey as adhesive. If eyes still won’t stick, refrigerate your mummy pigs in a blanket for 5-10 minutes to help set everything in place. Your candy eyes should stay put through serving and eating.
Serving and Final Touches for Your Mummy Pigs in a Blanket
Creative Presentation Ideas That Wow Guests
The presentation of your mummy pigs in a blanket can transform them from cute snacks to conversation-starting centerpieces. My favorite approach is creating a “mummy graveyard” display. Arrange your mummy pigs in a blanket on a large black serving platter or cutting board. Use rectangular crackers as “tombstones,” writing “RIP” or funny epitaphs with food-safe markers. Surround the mummies with fresh herbs like rosemary to mimic grass, and scatter candy corn or gummy worms throughout for added spooky ambiance.
For a more elegant presentation, consider a tiered serving approach. Place mummy pigs in a blanket on different levels using cake stands or risers, creating visual interest and making them easy to grab. Tuck small bowls of various dipping sauces between the tiers—mustard, ketchup, ranch, honey mustard, and BBQ sauce give guests options. You can even label each sauce with Halloween-themed names: “Zombie Blood” (ketchup), “Witch’s Brew” (green ranch with food coloring), or “Ghoul Goop” (honey mustard).
If you’re serving mummy pigs in a blanket at a kids’ party, make it interactive! Set up a “mummy decorating station” where young guests can add their own candy eyes to plain wrapped sausages. Provide various sizes and colors of candy eyes, edible markers, and different colored icings. Kids absolutely love personalizing their food, and this activity keeps them entertained while serving as both craft and snack. Just bake the wrapped sausages ahead of time without eyes, let them cool, and let the creativity begin!
Recommended Side Dishes and Pairings
While mummy pigs in a blanket certainly shine on their own, pairing them with complementary sides creates a complete Halloween spread. For a classic approach, serve them alongside Halloween-themed veggies and dip. Cut bell peppers into jack-o’-lantern faces, arrange orange and purple cauliflower as “monster brains,” and use a hollowed-out pumpkin or bell pepper as a serving bowl for ranch or hummus dip. This adds color, nutrition, and balance to your menu while keeping with the spooky theme.
Cheese and crackers make excellent companions to mummy pigs in a blanket. Create a Halloween charcuterie board featuring orange cheddar cut into pumpkin shapes, white cheese cubes, black olives, and crackers. Add some fresh fruit like mandarin orange segments (they look like tiny pumpkins) and green grapes. The variety of flavors and textures complements the rich, savory taste of the mummy pigs in a blanket without competing for attention.
For a more substantial meal, pair your mummy pigs in a blanket with easy homemade recipes like roasted sweet potato fries seasoned with paprika, a simple fall salad with apples and cranberries, or a warm autumn soup served in small cups. If you’re hosting a larger party, consider adding other finger foods like mini pizzas shaped like ghosts, “witches’ fingers” (breadsticks with almond slice “nails”), or deviled eggs decorated as eyeballs. The key is creating variety while keeping preparations manageable—after all, you want to enjoy your party too!
Storage Tips and Reheating Advice
One of the best features of mummy pigs in a blanket is how well they store and reheat, making them perfect for meal prep or leftovers. If you have uncooked assembled mummies, they can be frozen for up to one month. Arrange them on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a freezer-safe bag or container. When ready to bake, add 3-5 extra minutes to the cooking time—no need to thaw! This is fantastic for busy hosts who want to prep ahead.
For leftover baked mummy pigs in a blanket, store them in an airtight container in the refrigerator for up to 3 days. Here’s my secret for reheating: avoid the microwave! While it’s quick, microwaving makes the dough soggy and rubbery. Instead, reheat in a 350°F oven for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes. Both methods restore that crispy, golden exterior that makes mummy pigs in a blanket so irresistible. If the candy eyes fell off during storage, simply reattach them with fresh mustard after reheating.
If you’re bringing mummy pigs in a blanket to a potluck or party, transport them in a single layer in a covered container with paper towels on the bottom to absorb any moisture. They can sit at room temperature for up to 2 hours, which covers most party durations. If you need them to last longer, keep them warm in a slow cooker set on low, though the dough may soften slightly. Alternatively, bring them at room temperature and ask your host to pop them in the oven for 5 minutes before serving—they’ll taste freshly baked and absolutely delicious!
DINNER 
LUNCH 
Desserts 
BREAKFAST For more amazing recipes, be sure to check out our other sections to explore a variety of ideas that will enrich your cooking experience. Each section offers its own unique flavors to ensure a delightful culinary journey:
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Desserts: A diverse selection of sweets that will add a special touch of sweetness to your table.
Lunch Recipes: Tasty lunch ideas that you can easily prepare to delight your family.
Dinner Recipes: Delicious and easy-to-make recipes that will make your dinner a memorable occasion.
Frequently Asked Questions About Mummy Pigs in a Blanket
Q: Can I make mummy pigs in a blanket ahead of time?
A: Absolutely! This is one of the best features of mummy pigs in a blanket. You can assemble them completely (without eyes) up to 24 hours ahead and store them covered in the refrigerator. Bake them right before your party so they’re warm and fresh. Alternatively, freeze assembled mummies for up to a month and bake directly from frozen, adding 3-5 extra minutes to the cooking time. Add the candy eyes after baking and cooling, regardless of when you prepared them. This flexibility makes mummy pigs in a blanket perfect for stress-free party planning.
Q: Why does my dough tear when wrapping the sausages?
A: Dough tearing typically happens when it’s too cold and stiff or when you’re pulling it too tightly. Let your refrigerated dough sit at room temperature for 5-10 minutes before working with it—it should be pliable but not warm or sticky. When wrapping your mummy pigs in a blanket, use a gentle touch and avoid stretching the dough. If a strip tears, simply overlap it with another strip and continue—remember, imperfect wrapping looks more authentically mummy-like! If your dough is consistently problematic, try switching brands or using puff pastry instead.
Q: What’s the best way to get the candy eyes to stick?
A: The secret to securing candy eyes on your mummy pigs in a blanket is timing and adhesive. Always let your mummies cool for 2-3 minutes after baking before applying eyes—too much heat melts the candy. Use a toothpick to apply small dots of yellow mustard, mayonnaise, or even a tiny dab of honey where you want the eyes. These act as edible glue. Press the candy eyes gently but firmly onto the adhesive. If you’re in a humid environment or the eyes still won’t cooperate, pop your finished mummy pigs in a blanket into the refrigerator for 5-10 minutes to help everything set.
Q: Can I use regular hot dogs instead of cocktail sausages?
A: Definitely! Regular-sized hot dogs work wonderfully for mummy pigs in a blanket—just cut them into thirds to create manageable, bite-sized pieces. You’ll get approximately 24 mummies from a standard 8-pack of full-size hot dogs. Some people prefer this approach because it creates slightly larger snacks with more meat-to-dough ratio. The wrapping technique remains exactly the same; you might just need slightly more dough strips per piece. Quality matters here too, so choose good hot dogs just as you would cocktail sausages for the best-tasting mummy pigs in a blanket.
Q: How do I prevent the dough from becoming soggy on the bottom?
A: Soggy-bottom syndrome happens when moisture gets trapped between the dough and the baking sheet. Prevent this by always using parchment paper or a silicone baking mat, which creates a protective barrier. Additionally—and this is crucial—thoroughly pat your sausages dry before wrapping them. Even seemingly dry sausages often have surface moisture that creates steam during baking. Avoid overcrowding your baking sheet; proper spacing allows air to circulate and moisture to escape. Finally, serve mummy pigs in a blanket on a clean, dry platter rather than leaving them on the baking sheet, which can trap residual steam.
Conclusion: Your Turn to Create These Spooky Snacks
Now you have everything you need to create the most adorable, delicious mummy pigs in a blanket for your Halloween celebrations! This recipe has brought so much joy to my family gatherings—watching kids’ faces light up when they see those little mummy faces staring back at them, hearing adults laugh while choosing which mummy to “unwrap” first, and seeing the empty platter at the end of the night (always the best compliment a cook can receive).
The beauty of mummy pigs in a blanket lies not just in their spooky cuteness, but in how they bring people together. They’re conversation starters, photo opportunities, and most importantly, genuinely tasty snacks that please guests of all ages. Whether you’re a seasoned home cook or someone who usually avoids the kitchen, this recipe is forgiving, fun, and absolutely worth making. Don’t be surprised if they become your new October tradition—they certainly have for us!
I encourage you to try making these delicious dishes this Halloween season. Get the kids involved with the wrapping or decorating, experiment with different sausage varieties and dipping sauces, and most importantly, have fun with it. Once you’ve made your batch of mummy pigs in a blanket, I’d love to hear how they turned out! Share your creations on social media, leave a comment below with your experience, or let me know what creative variations you tried. Happy Halloween cooking, and may your mummy pigs in a blanket be the hit of every party!