Mummy Pigs in a Blanket

Name: Mummy Pigs in a Blanket
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 20 appetizers (about 1 cup dip)
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

Total Time Prep: 25 min. Bake: 10 min.

Yield 20 appetizers (about 1 cup dip)

Test Kitchen Approved

Don't let Halloween pass without prepping these savory mummy pigs in a blanket. They're quick and cute, made simply by wrapping juicy hot dogs in flaky, buttery premade pastry strips.

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

Directions

Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog.
Place 1 in. apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes. Using mustard, add eyes. In a small bowl, combine the dip ingredients; serve with mummies.

Nutrition Facts

1 appetizer with 2 teaspoons dip: 128 calories, 10g fat (2g saturated fat), 18mg cholesterol, 287mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 2g protein.