Mummy Pigs In a Blanket

Contributed By: Parker

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

Method:

1. 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.
2. 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 to 15 minutes. Using mustard, add eyes. In a small bowl, combine the dip ingredients; serve with mummies.

Helpful Hints:

TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 20 appetizers (about 1 cup dip)
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.
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.

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