Why I Love This Recipe
I love this recipe because it takes a nostalgic favorite—pigs in a blanket—and makes it Halloween-ready with almost no extra effort. The crescent dough bakes up flaky and golden, the hot dogs stay juicy inside, and the candy eyes bring them to life. I also like how versatile they are—I can make them with mini hot dogs for bite-sized snacks or use full-sized ones for a heartier option. They’re as fun to make as they are to eat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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8 oz crescent rolls
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10 hot dogs, cut in half
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1 package candy eyes
Directions
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I preheat my oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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I roll out the crescent roll dough on a lightly floured surface, pressing the perforations together to form one large rectangle.
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I slice the dough into thin strips, about ¼ inch wide.
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I wrap each half-hot dog with the dough strips, leaving a small gap for the eyes.
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I place the wrapped hot dogs on the prepared baking sheet.
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I bake for 12–14 minutes, or until the dough is puffed and golden brown.
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Right after baking, I attach candy eyes to each mummy using a tiny dab of ketchup to stick them in place.
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I serve them warm with ketchup, mustard, or any favorite dipping sauce.
Servings and Timing
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Yield: 10 servings
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Prep Time: 15 minutes
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Cook Time: 14 minutes
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Total Time: 29 minutes
Variations
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Cyclops mummies: I make them extra spooky by using just one candy eye.
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Mini mummies: I use cocktail sausages or mini hot dogs instead of cutting full ones in half.
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Gluten-free version: I swap in gluten-free crescent rolls and make sure my hot dogs are gluten-free.
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Cheesy surprise: I tuck a thin slice of cheese inside before wrapping for a gooey filling.
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Spicy twist: I serve them with sriracha mayo or add a sprinkle of chili flakes before baking.
Storage/Reheating
I store leftover mummy pigs in a blanket in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F for about 8–10 minutes until warmed through. The oven or air fryer keeps the dough crispy, while the microwave softens it more.
If I want to prep ahead, I wrap the hot dogs in dough and refrigerate them unbaked for up to a day. Then I just bake them fresh when needed.
FAQs
Can I use puff pastry instead of crescent rolls?
Yes, puff pastry works just as well—just cut it into strips and wrap it around the hot dogs. The bake time may be slightly longer.
How do I keep the eyes from falling off?
I let the mummies cool for a minute or two, then stick the candy eyes on with ketchup or mustard. The tackiness helps them stay in place.
Can I freeze mummy pigs in a blanket?
Yes, I freeze them after baking. Once cooled, I store them in a freezer bag for up to 2 months. To reheat, I bake them from frozen at 350°F until hot.
What dipping sauces work best?
Ketchup and mustard are classics, but I also love serving them with cheese dip, barbecue sauce, or spicy mayo.
Can I make them without candy eyes?
Definitely. I sometimes pipe on little mustard or ketchup dots for eyes instead, especially if I don’t have candy eyes on hand.
Conclusion
These mummy pigs in a blanket are the perfect mix of playful and tasty, making them a must-have for Halloween. They’re quick to prepare, fun to decorate, and guaranteed to be the star of any spooky snack spread. Whether I make them for a party or just for a festive family dinner, they always disappear fast—and bring plenty of smiles along the way.
Print
Mummy Pigs in a Blanket
- Total Time: 29 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
These mummy pigs in a blanket are spooky, bite-sized Halloween treats made with crescent roll dough, hot dogs, and candy eyes. A fun party snack kids and adults will devour!
Ingredients
8 oz crescent rolls
10 hot dogs, cut in half
1 package candy eyes
Instructions
Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Roll out crescent roll dough on a lightly floured surface, sealing perforations into one rectangle.
Cut dough into thin strips, about ¼ inch wide.
Wrap each hot dog half with dough strips, leaving a gap for the eyes. Place on baking sheet.
Bake 12–14 minutes, or until dough is golden brown.
Remove from oven. Attach candy eyes with a dab of ketchup or mustard.
Serve warm with your favorite dipping sauces.
Notes
Whole hot dogs may need a slightly longer bake time.
Try a fun twist with “cyclops mummies” by adding only one candy eye.
Prep ahead by assembling and refrigerating before baking.
Use gluten-free crescent rolls and hot dogs for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American
