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Easy Lighter Mummy Pigs in a Blanket with Honey Mustard Dip

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These lighter mummy pigs in a blanket with honey mustard dip are a healthier take on a classic Halloween snack, featuring a quick yogurt-based dough and a tangy-sweet dip. Perfect for parties, game days, or a fun after-school treat, they come together in about 25 minutes and are sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup plain Greek yogurt (preferably Fage or Chobani for thickness)
  • 1 cup all-purpose flour (plus extra for dusting)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 cocktail sausages or mini chicken sausages (look for uncured or low-sodium options)
  • Mustard seeds or poppy seeds for the eyes (optional, but cute)
  • ½ cup plain Greek yogurt (for dip)
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • Pinch of salt
  • Squeeze of lemon juice (adds brightness)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the dough: In a medium bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt and stir with a spatula until a shaggy dough forms. If it’s too sticky, add a little more flour; if too dry, add a teaspoon of yogurt. You want a soft, slightly tacky dough.
  3. Knead the dough: Turn it out onto a lightly floured surface and knead gently about 8-10 times until smooth and cohesive. Don’t overwork it.
  4. Roll out the dough: Using a rolling pin, roll the dough into a rectangle about ¼-inch thick. It doesn’t have to be perfect.
  5. Cut the dough into strips: Using a sharp knife or pizza cutter, cut the dough into long strips about ½-inch wide. You’ll need about 2-3 strips per sausage.
  6. Wrap the sausages: Take one cocktail sausage and wrap a dough strip around it, leaving a small gap near the top for the ‘face.’ Overlap the dough slightly as you go. Press the ends to seal. Place each wrapped sausage on the prepared baking sheet, seam side down.
  7. Add the eyes: If using mustard seeds or poppy seeds, press two small seeds into the exposed sausage area to create eyes (optional).
  8. Bake: Bake for 12-15 minutes, or until the dough is golden brown and the sausages are heated through.
  9. Make the dip while they bake: In a small bowl, combine the Greek yogurt, honey, Dijon mustard, yellow mustard, salt, and lemon juice. Stir until smooth. Taste and adjust as needed.
  10. Serve warm: Let the mummy pigs cool for 2-3 minutes on the baking sheet, then transfer to a plate with the honey mustard dip.

Notes

Don’t overmix the dough to avoid tough wrappers. Keep dough strips even in thickness for even baking. Space mummy pigs out on the baking sheet for even browning. For extra golden wrappers, brush with beaten egg before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes. Unbaked wrapped sausages can be frozen; bake from frozen, adding 2-3 minutes to the baking time.

Nutrition

Keywords: mummy pigs in a blanket, lighter pigs in a blanket, healthy Halloween snack, yogurt dough, honey mustard dip, easy appetizer, game day snack

Find it online: https://sunnysavory.com/easy-lighter-mummy-pigs-in-a-blanket-with-honey-mustard-dip/