Name: Mummy Pigs in a Blanket
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls -; 20 miniature hot dogs -; 1 large egg -; 2 teaspoons water -; Dijon mustard -; DIP: -; 1/2 cup mayonnaise -; 3 tablespoons Dijon mustard -; 3 tablespoons honey -; 1 tablespoon cider vinegar -; Dash hot pepper sauce -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mummy Pigs in a Blanket

1. 1 tube (8 ounces) refrigerated crescent rolls -

2. 20 miniature hot dogs -

3. 1 large egg -

4. 2 teaspoons water -

5. Dijon mustard -

6. DIP: -

7. 1/2 cup mayonnaise -

8. 3 tablespoons Dijon mustard -

9. 3 tablespoons honey -

10. 1 tablespoon cider vinegar -

11. Dash hot pepper sauce -

How to cook deliciously - Mummy Pigs in a Blanket

1. Stage

Preheat the oven to 375°F. Separate the crescent roll dough into two large rectangles. Gently push the perforations and seams together to seal each rectangle. Cut each rectangle horizontally (across the short edge) into 10 strips. Editor's Tip: A pizza wheel is a great tool for cutting the pastry into strips. You can also use a sharp knife.

2. Stage

Working with one at a time, wrap one pastry strip around each hot dog. Editor's Tip: Leave a little gap under the first wrap on your dog. This is where the mummy's eyes will go.

3. Stage

Arrange the mummy pigs 1 inch apart on an ungreased baking sheet. In a small bowl, whisk together the egg and water. Brush the egg mixture over the tops of the mummy pigs. Bake in the preheated oven until golden brown, 10 to 15 minutes.

4. Stage

Remove the mummy dogs from the oven. Using the Dijon mustard, add eyes to each dog.

5. Stage

In a small bowl, whisk together the mayonnaise, Dijon, honey, cider vinegar and pepper sauce. Serve the dip with the mummies. Editor's Tip: You can prepare the dip while the mummies are baking and keep it chilled in the fridge until you're ready to serve.