Oh my gosh, you have got to try these Everything Seasoned Mummy Pigs – they’re my new obsession! I totally stumbled onto this recipe when I burnt the regular pigs in a blanket for my son’s Halloween party last year (oops!). In a panic, I grabbed the only seasoning I had left – everything bagel spice – and threw it on top. The kids went crazy for it! Now we make them year-round because that salty, garlicky, sesame flavor just takes the classic snack to a whole new level. Trust me, once you try it, you’ll never go back to plain old pigs in a blanket again.
Why You’ll Love These Everything Seasoned Mummy Pigs
Listen, I know you’re probably thinking “how much better can pigs in a blanket really get?” But let me tell you, these little mummies will change your snack game forever. Here’s why they’re always the first to disappear at my parties:
- Ridiculously easy – You can whip these up in the same time it takes to preheat your oven (about 10 minutes of active work!)
- That perfect crunch – The puff pastry gets so beautifully crispy while staying tender inside, it’s downright addictive
- Instant crowd pleaser – Kids go nuts for the fun mummy shapes while adults can’t resist that everything bagel magic
- Next-level flavor – That mix of garlic, onion, sesame and poppy seeds makes every bite more interesting than the last
Honestly, the hardest part is not eating them all yourself while they’re still warm from the oven!
Ingredients for Everything Seasoned Mummy Pigs
Okay, here’s the beautiful part – you only need THREE ingredients to make these addictive little mummies! I know, right? Sometimes the simplest recipes turn out to be the best. Just make sure you get good quality puff pastry – I learned the hard way that the cheap stuff doesn’t puff up as nicely. Here’s what you’ll need:
For the Mummy Pigs
- 1 package puff pastry – thawed (I like Pepperidge Farm, but any brand works – just please don’t tell my grandma I use store-bought!)
- 1 tbsp everything bagel seasoning – trust me, you’ll want to use the good stuff with lots of sesame seeds and garlic bits
- 1 egg – beaten for that gorgeous golden egg wash (white works too in a pinch, but the egg really gives that perfect shine)
See? I told you it was simple! Now let’s get these mummies wrapped up and baked to crispy perfection.
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.
How to Make Everything Seasoned Mummy Pigs
Alright, let’s get these mummies wrapped up! I promise, it’s so easy you’ll be making them in your sleep. Here’s how I do it:
- Preheat that oven! Crank it to 400°F (200°C) and line a baking sheet with parchment paper. No parchment? A light spray of oil works too, but crispiness is better with parchment—trust me.
- Roll and cut. Lay out your thawed puff pastry and cut it into strips about ½ inch wide. If the dough gets sticky, dust a tiny bit of flour on your surface—just don’t overdo it!
- Twist into mummies. This is the fun part! Gently twist each strip so it looks like bandages. Don’t stress about perfection—charm is in the quirks. Place them on your baking sheet with a little space between each.
- Egg wash & sprinkle. Brush each twisted pastry with beaten egg (this gives that golden shine), then go wild with the everything seasoning. More is more here—those garlic and sesame bits are everything (pun intended).
- Bake to crispy perfection. Pop them in the oven for 12-15 minutes until they’re puffed and deeply golden. You’ll know they’re done when your kitchen smells like a bagel shop—heaven!
See? So simple! For a full guide on classic pigs in a blanket (which inspired these mummies), check out this handy recipe to compare twists. Now, let’s make yours even better with my foolproof tips.
Tips for Perfect Everything Seasoned Mummy Pigs
Want pro-level mummies every time? Here are my secret tricks:
- Keep pastry chilled. If it gets too soft while twisting, pop it in the fridge for 5 minutes. Cold dough holds its shape way better.
- Twist tight! Loosely wrapped mummies unravel in the oven. Firm twists = picture-perfect results.
- Bake until DEEP golden. Pale mummies are sad mummies. Extra crispiness comes from that extra minute or two—just watch closely so they don’t burn!
There you go! Now go forth and make the most addicting snack ever. Your future party guests (and your midnight snack cravings) will thank you.
Serving Suggestions for Everything Seasoned Mummy Pigs
Okay, real talk – these mummies never last long enough to need fancy serving ideas at my house! But when I’m feeling extra (or trying to impress guests), here’s how I take them to the next level. A simple mustard dip is classic – the tang cuts through that rich pastry perfectly. My kids swoon when I serve them with warm cheese sauce for dunking. Game day? Toss them on a platter with some pickles and cured meats – instant crowd pleaser! And Halloween wouldn’t be complete without these peeking out from a “graveyard” snack board.
Honestly though? They’re magical straight off the baking sheet while still warm. Just try not to burn your fingers grabbing them too fast – I’ve learned that lesson the hard way!
Storage and Reheating Tips
Okay, I know what you’re thinking – “Leftovers? As if!” But just in case you miraculously have any of these mummies left (it’s happened to me exactly twice), here’s how to keep them tasting fresh. Pop them in an airtight container – they’ll stay crispy for about 2 days at room temp. Want to bring back that just-baked magic? A quick 5-minute stint in a 350°F oven revives the crunch perfectly. Microwave? Please don’t – you’ll end up with sad, soggy mummies, and nobody wants that!
FAQ About Everything Seasoned Mummy Pigs
I get asked about these little guys all the time – here are the answers to the questions that pop up most often in my kitchen (usually while people are stuffing their faces with warm mummies):
Can I use homemade puff pastry instead of store-bought?
Sweet mother of pastry, yes you can! I use store-bought for speed, but homemade pastry takes these to another level. Just make sure it’s well-chilled before twisting – homemade dough tends to be softer. Fair warning though – you’ll never go back to the packaged stuff once you try it!
What if I don’t have everything bagel seasoning?
No sweat! Mix up your own with what’s in your pantry: equal parts sesame seeds, poppy seeds, dried garlic, dried onion, and salt. Missing an ingredient? Just leave it out – it’ll still taste amazing. The key is that garlic-onion-sesame punch.
Help! My mummies went soft after cooling!
Been there! The trick is to let them cool on a rack instead of the baking sheet – that trapped steam turns crispy to soggy fast. If it happens, a quick 5-minute toast in the oven will crisp them right back up.
Can I freeze these before baking?
Absolutely! Freeze the shaped mummies on a tray first (so they don’t stick together), then transfer to a bag. When snack time comes, bake straight from frozen – just add a couple extra minutes. You’re welcome, future you!
Are these kid-friendly to make?
Oh heck yes! My 7-year-old loves twisting the “bandages” – messy but so fun. Pro tip: give them a butter knife for cutting the pastry strips. We call it “mummy surgery” in our house – just don’t tell the clean-freak parents!
Nutritional Information
Oh, you know I’m not one to count calories when there’s buttery puff pastry involved! Just between us, nutritional values can vary based on your specific ingredients and brands. These Everything Seasoned Mummy Pigs are definitely in the “sometimes treat” category – but trust me, they’re worth every delicious bite!
Everything Seasoned Mummy Pigs
Equipment
- Baking sheet
- Parchment paper
Ingredients
For the Mummy Pigs
- 1 package puff pastry thawed
- 1 tbsp everything bagel seasoning
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry and cut into strips about 1/2 inch wide.
- Twist each strip into a mummy shape and place on the baking sheet.
- Brush the pastry with egg wash and sprinkle generously with everything bagel seasoning.
- Bake for 12-15 minutes until golden and crispy. Serve warm.