Mummy Pigs In A Blanket With Puff Pastry

These Mummy Pigs In A Blanket are wrapped in crisp, flaky puff pastry instead of crescent dough, then served with Curry Ketchup, Pesto Ranch and Honey Mustard for a Halloween appetizer that’s as good to eat as it is cute.

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The Puff Pastry Upgrade That Made Me Like Pigs In A Blanket

Considering I’m basically the queen of Halloween Food Ideas, it’s honestly surprising it took me this long to make mummy pigs in a blanket.

Part of the delay might be that I’ve never been a huge pigs-in-a-blanket person. Swapping the usual crescent dough for puff pastry changed that. The pastry bakes up crisper, flakier and a little less doughy around the Little Smokies, which is much more my speed (it was definitely the doughiness that gave me the ick before).

And because a Halloween appetizer should still taste genuinely good once everybody is done taking pictures of it, I’m serving these with three sauces. The homemade Curry Ketchup paired with the salty hot dogs was the surprise favorite for me, but Pesto Ranch and Honey Mustard give everybody options.

Mummy Pigs In A Blanket Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• puff pastry – the upgrade over traditional crescent rolls that makes these mummies especially flaky and crisp. Thaw it according to the package directions, but keep it cool enough that it still feels firm and easy to cut.
• Little Smokies – cocktail-size sausages make these proper party appetizers instead of full-size mummy dogs. I usually use the classic pork kind, but little turkey dogs are also great here.
• egg and milk – whisked together for an egg wash that helps the puff pastry bake up nice and golden.
• everything bagel seasoning – optional, but it adds a salty, savory finish and a little extra crunch. You can use store-bought or my Everything Bagel Seasoning.
• yellow mustard – the easiest way to give each mummy two tiny eyes once it has cooled slightly (although this step is totally optional).
• ketchup – the base of the curry ketchup I like to serve with these lil’ smokies pigs in a blanket.
• curry powder – a trick that turns plain ketchup into something much more interesting with almost no extra effort.
• Worcestershire sauce – adds savory depth to the dipping sauce.
• honey – rounds out the curry and Worcestershire without making the sauce too sweet.
• kosher salt – just a pinch sharpens all the flavors in the curry ketchup.

How To Make Mummy Pigs In A Blanket

1. CUT. Unfold the thawed puff pastry on a lightly floured surface and gently roll it to about 10 x 12 inches if needed. Use a pizza cutter to cut it into thin strips. A sharp knife works in a pinch, but a pizza cutter is easiest. If there are any perforations or fold lines in the dough, cut alongside them rather than across them.

2. WRAP. Wind one strip around each Little Smokie, overlapping it here and there and leaving a small gap near the top for the eyes. Imperfect wrapping is a feature here, not a problem.

3. BRUSH + SPRINKLE. Whisk together the egg and milk, lightly brush the pastry with the egg wash, then sprinkle with Everything Bagel Seasoning if using.

4. BAKE. Bake at 400 degrees F for 18 to 22 minutes, or until the puff pastry is deeply golden brown and crisp.

5. WHISK. While the mummies bake, whisk together the ketchup, curry powder, Worcestershire sauce, honey and salt.

6. DECORATE. Let the mummies cool for about 5 minutes, then, if you want, use a toothpick to add two tiny mustard eyes to each one.

7. SERVE. Arrange the little smokies pigs in a blanket on a platter with curry ketchup, pesto ranch and honey mustard for dipping.

Three Dipping Sauces Make These Even Better

The mummies themselves are simple, so this is where we give them the Home Chef treatment. Put out all three sauces and let everybody pick a favorite.

• Curry Ketchup – my favorite with these. Curry powder, Worcestershire and a little honey make plain ketchup much more savory and interesting.
• Pesto Ranch – herby, creamy and particularly good with the Everything Bagel Seasoning on the pastry.
• Honey Mustard – the familiar sweet-tangy option that will probably disappear first if there are kids at the party.

Make Ahead, Storage And Reheating

• Make Ahead: The Curry Ketchup can be made several days ahead and kept in the refrigerator. You can also cut the puff pastry strips ahead and refrigerate them between sheets of parchment until you’re ready to assemble.
• Freeze: Assemble the mummies, but don’t add the egg wash or Everything Bagel Seasoning yet. Freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag or airtight container. Bake straight from frozen, brushing with egg wash and adding the seasoning first. They’ll need a few extra minutes in the oven. Add the mustard eyes after baking.
• Refrigerate: Refrigerate leftover baked mummies uncovered until fully chilled, then transfer them to an airtight container and keep for up to 3 days.
• Reheat: Reheat in a 375 degree F oven or toaster oven until warmed through and crisp again. The air fryer also works great here! The microwave works in a pinch, but the puff pastry will soften.

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