Oh my gosh, you have NO idea how much fun these Cheesy Mummy Pigs in a Blanket are to make! I first whipped these up for my daughter’s 5th grade Halloween party, and now they’re my go-to appetizer every October. There’s something magical about watching a tray of these adorable little mummies disappear within minutes at any gathering. The best part? They’re ridiculously easy – just three main ingredients and you’ve got a spooky-cute snack that’ll have everyone reaching for more. My nephew literally screamed “Cool!” when he saw them last year (okay, maybe that was the vampire teeth talking, but still). Trust me, once you make these, you’ll be wrapping mummy sausages every fall!
Why You’ll Love These Cheesy Mummy Pigs in a Blanket
Let me tell you why these little wrapped wonders become the star of every party:
- So quick you’ll make them last-minute – From fridge to table in under 30 minutes? Yes please! I’ve pulled these together while carving pumpkins with the kids.
- Kids go absolutely wild for them – My niece thinks they’re “actually real mummies” and refuses to eat them… until she does. Every. Single. Time.
- Halloween party perfection – They disappear faster than ghosts in sunlight at gatherings. Last year, my neighbor hid a few just to get some!
- Mix them up your way – Swap cheeses, use different sausages, or get creative with the eyes. I once used tiny sliced black olives when we ran out of mustard.
Looking for more delicious ideas? Try our Chicken Pesto Flatbread – The Ultimate Quick & Flavorful Meal for a fast, satisfying lunch or dinner. You’ll also love the wholesome goodness of Mediterranean Veggie Bowls – A Fresh, Flavor-Packed Powerhouse Meal, perfect for healthy eating any day of the week. And don’t forget dessert — indulge in Sherry’s Blueberry Cream Cheese Crumb Cake – A Delicious Dessert Masterpiece for a sweet, bakery-style treat right at home.
Ingredients for Cheesy Mummy Pigs in a Blanket
Okay, let’s gather our little mummy-making magic! I’ve made these so often I could probably do it in my sleep, but here’s what you’ll need to recreate the spooky fun:
For the Mummies
- 1 can refrigerated crescent dough – That magical tube that goes “POOF!” when you open it? Yep, that one. Pro tip: I like to keep it chilled until the last second – warm dough gets too sticky to work with.
- 24 mini sausages or hot dogs – The cute little cocktail-sized ones are perfect. I’ve used everything from beef to chicken to veggie dogs – all work great!
- ½ cup shredded cheddar cheese – Freshly shredded melts way better than pre-shredded (those have anti-caking stuff). But hey, in a pinch? Do what you gotta do!
For the Eyes
- 1 tbsp mustard – For those classic little dot eyes. Don’t have mustard? Get creative – I’ve used everything from ketchup to edible food markers to teeny bits of black olives!
How to Make Cheesy Mummy Pigs in a Blanket
Alright, let’s get wrapping! I’ve made these little mummy guys more times than I can count, and I’ll walk you through every step so yours turn out perfect. Don’t worry – it’s way easier than actually wrapping a real mummy (though maybe not as dramatic). Here’s how we do it:
- Preheat that oven! Crank it up to 375°F (190°C) and line your baking sheet with parchment paper. Trust me, you’ll thank me later when cleanup takes two seconds. While that’s heating…
- Unroll your dough with that satisfying POP sound (my favorite part!). Lay it out on a clean surface and use a pizza cutter or knife to slice it into thin strips – about ¼ inch wide. No need to measure exactly – rustic mummies are cute too!
- Wrap those sausages! Place a strip diagonally around each little sausage, leaving a small gap near one end for the “face.” It’s okay if they look a little messy – that just makes them more mummy-like! Sprinkle the cheese over the wrapped sausages like snow on a mummy’s tomb.
- Bake to golden perfection for 10-12 minutes. The dough should be puffed and golden, and heavenly smells will fill your kitchen. I always set a timer for 10 minutes then check – every oven is different! Pillsbury’s version bakes at the same temp, confirming we’re on the right track.
- Add the eyes! Let them cool just a minute (so the mustard doesn’t run), then dot on eyes with mustard. Pro tip: use a toothpick for precise dots, unless you’re going for the “scared mummy” look (which is also fun!).
See? I told you it was easy! Now try not to eat them all before your guests arrive – that’s the real challenge with these irresistible little mummies.
Tips for Perfect Cheesy Mummy Pigs in a Blanket
After making these adorable mummies approximately one zillion times (okay maybe just a few dozen), I’ve learned all the tricks to get them perfect every time:
- Parchment paper is your BFF – Not only does it prevent sticking, but when you’re done? Just crumple it up and bye-bye mess. I may or may not have skipped this step once… let’s just say my baking sheet and I aren’t on speaking terms.
- Chill that dough when warm – If your dough gets too sticky while working (especially during pumpkin carving breaks), pop it in the fridge for 5 minutes. Cold dough = easy wrapping without the swearing.
- Get wild with the eyes – Mustard dots are classic, but we’ve used everything from tiny dabs of cream cheese with black sesame seeds to edible googly eyes from the cake decorating aisle. Half the fun is watching kids’ reactions to your creations!
- Work fast with warm hands – If you’ve got naturally warm hands like me, work in batches of 4-5 sausages at a time to keep the dough from getting too soft between your fingers.
Serving Suggestions for Cheesy Mummy Pigs in a Blanket
Let’s talk about turning these little cuties into a full spooky spread! I always set out a trio of dips – ketchup (which looks suitably creepy in a bowl), yellow mustard, and my personal fave, spicy sriracha mayo for the grown-ups. Arrange them around the mummies like a tasty tomb offering. Last Halloween, I served them with “witches’ fingers” (breadsticks with almond nails) and “eyeball olives” – trust me, the kids went nuts! They’re also perfect next to a big bowl of candy corn or my Halloween popcorn mix. Honestly though? They usually disappear too fast for presentation – no one can resist grabbing these cheesy mummies straight from the tray!
Storage and Reheating Instructions
Okay, confession time – leftovers are rare with these cheesy mummies! But if you somehow manage to resist eating them all (no judgment if you don’t), here’s how to keep ‘em fresh: Pop them in an airtight container and refrigerate for up to 2 days. To reheat? Skip the microwave – trust me, soggy mummies are sad mummies. Instead, throw them uncovered on a baking sheet at 350°F for 5 minutes. They’ll crisp right back up like they just crawled out of their tasty little tombs!
FAQs About Cheesy Mummy Pigs in a Blanket
I get asked these questions ALL the time when I bring these adorable mummies to parties. Here’s everything you need to know to become a mummy-making pro!
Can I use puff pastry instead of crescent dough?
Absolutely! Puff pastry gives a flakier texture that’s delicious. Just roll it slightly thinner before cutting strips. This version uses puff pastry beautifully. The wrapping technique stays the same – though I find crescent dough sticks to itself better for first-timers.
How far ahead can I make these?
You can assemble them up to 4 hours before baking – just keep them chilled. For longer prep, freeze the unbaked mummies (see below). Baked ones are best fresh, but will keep 2 days in the fridge.
Can I freeze Cheesy Mummy Pigs in a Blanket?
Yes! Freeze them before baking on a tray, then transfer to a bag. When ready, bake frozen – just add 2-3 extra minutes. My freezer always has a batch ready for last-minute Halloween emergencies!
What other cheeses work besides cheddar?
Oh, get creative! Mozzarella gives great stretch, pepper jack adds spice, and smoked gouda is amazing for grown-up parties. My kids love when I mix in some parmesan for extra crunch.
Help! My dough keeps tearing when wrapping!
No worries – happens to me too when I rush! Chill the dough 10 minutes if it’s too soft. And remember – slightly torn “bandages” just make your mummies look more authentically ancient!
Nutritional Information
Just a quick heads up – these numbers are ballpark estimates since ingredients vary by brand. The cheese and sausage choices especially can change things. As my grandma used to say while baking, “Everything in moderation… except maybe Halloween treats!” Enjoy your mummies without stressing the details.
Rate This Recipe
Did you make these spooky little guys? I’d love to hear how they turned out! Leave a comment or rating below – it makes my day (and helps other mummy-makers too)!
Cheesy Mummy Pigs in a Blanket
Equipment
- Baking sheet
- Parchment paper
Ingredients
For the Mummies
- 1 can refrigerated crescent dough
- 24 mini sausages or hot dogs
- 1/2 cup shredded cheddar cheese
For the Eyes
- 1 tbsp mustard or edible food marker
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough and cut into thin strips.
- Wrap each mini sausage with dough strips, leaving a small gap for the “mummy” face. Sprinkle cheese over the wrapped sausages.
- Bake for 10-12 minutes until the dough is golden brown.
- Use mustard or an edible food marker to add eyes to the mummies before serving.