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Lightened-Up Mummy Pigs in a Blanket with Easy Mustard Dip

Lightened-Up Mummy Pigs in a Blanket - featured image
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These lightened-up mummy pigs in a blanket are crispy, savory, and just plain fun. The tangy mustard dip is the real star, making them a crowd-pleaser that doesn’t leave you feeling heavy.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough (e.g., Pillsbury)
  • 12 lean turkey cocktail sausages (e.g., Applegate or Oscar Mayer)
  • 1 large egg, beaten
  • 1 tablespoon sesame seeds or poppy seeds (optional)
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard (e.g., Grey Poupon)
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon smoked paprika
  • Pinch of salt and black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Unroll the crescent roll dough onto a clean cutting board. Press the perforations together to seal them, creating one solid sheet. Using a sharp knife or pizza cutter, cut the dough lengthwise into 12 thin strips—about 1/2 inch wide each.
  3. Take one turkey sausage and wrap a strip of dough around it, starting at one end and going diagonally to the other. Leave a small gap near the top for the ‘face’ of the mummy. Press the end of the dough gently to seal it. Repeat with the remaining sausages and dough strips.
  4. In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush, lightly brush each mummy with the egg wash. Sprinkle with sesame seeds or poppy seeds if using.
  5. Place the wrapped sausages on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
  6. While the mummies are baking, combine the Greek yogurt, Dijon mustard, honey, apple cider vinegar, smoked paprika, salt, and pepper in a medium bowl. Whisk until smooth. Taste and adjust as desired.
  7. Let the mummies cool on the baking sheet for 2-3 minutes. Transfer to a serving platter. Add little dots of mustard dip for ‘eyes’ using a toothpick or the tip of a knife. Serve with the remaining dip on the side.

Notes

If the dough tears while wrapping, just press it back together—it’ll seal during baking. Keep the sausages cold before wrapping to prevent greasy dough. For best results, don’t overwork the dough. The mustard dip can be made 2-3 days ahead and stored in the fridge. Assemble mummies up to 24 hours in advance and refrigerate; bake just before serving.

Nutrition

Keywords: Halloween, mummy pigs in a blanket, lightened-up, turkey sausages, crescent roll, mustard dip, party food, appetizer

Find it online: https://cooksyla.com/lightened-up-mummy-pigs-in-a-blanket-with-easy-mustard-dip/