Pigs in a Blanket Recipe Halloween

If you’re looking for a fun and spooky snack that’s quick, affordable, and guaranteed to please a crowd, you can’t go wrong with a pigs in a blanket recipe for Halloween. Whether you’re hosting a big party or just want a themed treat for family movie night, these little wrapped sausages are a total win. They’re cute, customizable, and only take about 25 minutes from start to finish. Plus, with the right Halloween twist, they look like mummies, witches’ broomsticks, or creepy finger food straight out of a haunted house.

What are pigs in a blanket?

Pigs in a blanket are one of those snacks everyone secretly loves. Traditionally, they’re made by wrapping small sausages or hot dogs in pastry dough and baking until golden. Simple, right? But despite being such a straightforward recipe, they’re consistently one of the most popular finger foods at parties. In fact, a survey from YouGov showed that pigs in a blanket ranked in the top 10 most popular party foods in the US.

For Halloween, this classic snack transforms into something even more exciting. With just a few tweaks, you can make them look spooky without sacrificing taste.

Why pigs in a blanket are perfect for Halloween

Halloween food is all about visuals. Kids and adults alike want treats that feel fun, themed, and maybe a little creepy. The best part about pigs in a blanket is how versatile they are. They can:

• Be styled into mini mummies with just strips of dough and candy eyes.
• Double as “witch’s fingers” when you add an almond slice for a nail.
• Fit any party size because they’re so easy to scale up.

They also score high on the practicality scale. Unlike frosted cookies or elaborate cakes, they don’t take hours to decorate, and they don’t require expensive ingredients. That makes them a budget-friendly addition to your Halloween table.

Ingredients you’ll need

For the base recipe, you only need a handful of simple ingredients:

• 1 can of crescent roll dough or puff pastry
• 1 pack of cocktail sausages or mini hot dogs
• 1 egg (for egg wash)
• Candy eyes (optional, for mummies)
• Ketchup or mustard for serving

You can find these in any grocery store, and most will cost under $10 total, which is why they’re such a go-to party food.

Step-by-step pigs in a blanket recipe for Halloween

Step 1: Prep your ingredients

The first step is all about preparation, and trust me, it makes the rest of the process smooth and stress-free. Start by preheating your oven to 375°F (190°C) so it’s hot and ready by the time your pigs are wrapped. Lining your baking sheet with parchment paper or a silicone mat helps prevent sticking and makes cleanup so much easier.

Next, unroll your crescent dough or puff pastry onto a lightly floured surface. If using crescent rolls, press the seams together so you have a smooth sheet of dough. Use a sharp knife or pizza cutter to slice it into long thin strips, about ½ inch wide. These strips will act as the “bandages” or “wrappings” for your spooky pigs in a blanket.

Now grab your cocktail sausages (or mini hot dogs). Patting them dry with a paper towel is key because any extra moisture can make the dough slide off during baking. If you’re using full-size hot dogs, just cut them into halves or thirds depending on how bite-sized you want them.

Pro Tip: If you want your pigs to have a little extra flavor, try brushing the sausages lightly with mustard or sprinkling them with garlic powder before wrapping. It adds a delicious kick under the pastry.

Step 2: Wrap the pigs

This is where the fun really begins. Take one of your dough strips and start wrapping it around a sausage. For a classic Halloween mummy effect, avoid wrapping it too tightly or too neatly. Let some of the sausage peek through so it looks like it’s peering out from under its bandages.

You can get creative with your wrapping technique depending on the look you’re going for:

• Mummies – Leave a small gap near the top so you can place candy eyes after baking.
• Creepy fingers – Wrap most of the sausage but leave the tip exposed, then press on an almond slice for a “nail.”
• Witch’s broomsticks – Wrap only the bottom half of the sausage and fan the dough out into broom bristles.

Try to keep the dough layer relatively thin so it bakes evenly and crisps up without leaving the inside doughy.

Step 3: Add spooky Halloween touches

Here’s where your Halloween creativity shines. Small details can completely transform these simple snacks into themed party showstoppers. Some fun ideas include:

• Mummy eyes: After baking, use mustard or ketchup to “glue” tiny candy eyes onto the exposed sausage gap.
• Bloody fingertips: Add a dab of ketchup at the end of a sausage to make it look like a severed finger. For extra creep factor, use a slivered almond as the fingernail.
• Witch’s broom bristles: Use thin dough strips for bristles and tie them with a chive or scallion strip to mimic the broom handle.
• Spider webs: Place a few wrapped pigs in a circle and connect dough strips across them like spiderweb strands.

If you’re serving kids, keep it more fun than scary with mummies and googly eyes. For an adult Halloween party, go full-on creepy with blood-red dips and finger-like details.

Pro Tip: Want your pigs to stay extra spooky even after sitting out? Brush them with a light coat of melted butter right before serving to keep the dough shiny and fresh-looking.

Step 4: Bake to golden perfection

Once you’ve styled your pigs, carefully transfer them to your prepared baking sheet. Make sure they’re spaced at least 1 inch apart, so the dough has room to puff and crisp without sticking to the others.

Brush each one lightly with an egg wash (1 egg beaten with 1 tablespoon of water or milk). This step is optional but highly recommended because it gives the pastry that gorgeous golden color and bakery-style shine.

Bake in the preheated oven for 12-15 minutes, or until the dough is puffed up and golden brown. Keep an eye on them toward the end since oven times can vary.

When done, let them cool for a couple of minutes before adding any final decorations like candy eyes. Serve immediately with your favorite dips for the ultimate Halloween snack.

Pro Tip: For an extra flaky bite, swap crescent rolls for puff pastry. Puff pastry not only holds its shape better but also creates buttery, crisp layers that make your pigs in a blanket irresistible.

Creative Halloween twists on pigs in a blanket

Mummy pigs in a blanket

Probably the most popular Halloween version. Wrap your sausages loosely with strips of dough, bake, and stick on candy eyes with a dab of mustard.

Witch’s broomstick pigs

Cut thin strips of dough, attach them to one end of the sausage like broom bristles, and tie them with a tiny strip of chive.

Bloody ketchup dip

Make a simple “bloody” dip with ketchup and a little hot sauce. It looks creepy in a cauldron-style bowl and gives a spicy kick.

Best dips and sauces for Halloween pigs in a blanket

Sure, ketchup and mustard work, but why not elevate it for Halloween? Here are some fun ideas:

• “Slime dip” – guacamole with a sprinkle of black sesame seeds.
• “Vampire blood” – beet hummus or spicy salsa.
• “Pumpkin cheese dip” – cheddar cheese melted with a little pumpkin puree.

These dips don’t just taste great, they add to the Halloween vibe and make your snack table more Instagram-worthy.

Serving ideas for your Halloween party

Presentation is everything. Instead of serving them on a plain plate, try:

• A black slate board with fake cobwebs around the edges.
• Cauldrons or pumpkin-shaped bowls for dips.
• Arranging pigs in a blanket in a spooky spiral, like a snake.

People eat with their eyes first, so going the extra mile with styling makes your spread way more memorable.

Tips for making them ahead of time

If you’re throwing a party, you don’t want to be stuck in the kitchen all night. Luckily, pigs in a blanket can be prepped in advance.

• Assemble them up to 4 hours before your event, cover with cling film, and refrigerate.
• Bake just before serving for that warm, golden finish.
• Or bake fully, then reheat in the oven for 5 minutes at 350°F.

Pro Tip: Avoid microwaving leftovers. It makes the pastry soggy instead of crisp.

Common mistakes to avoid

Even though this recipe is easy, there are a few things that can go wrong:

• Using wet sausages – the dough won’t stick and will peel off.
• Overcrowding the baking sheet – this prevents even browning.
• Skipping the egg wash – you’ll miss out on that perfect golden color.

Nutrition and healthier swaps

One serving of 3 pigs in a blanket (using cocktail sausages and crescent rolls) comes in at around 280 calories, 17g fat, and 9g protein.

If you want lighter options:

• Swap cocktail sausages for turkey or chicken sausages.
• Use reduced-fat crescent rolls.
• Try wrapping them in zucchini strips for a low-carb version.

FAQs

Do I have to add candy eyes for Halloween?

Not at all. They’re fun, but ketchup dots or mustard drops work just as well for a spooky face.

Final thoughts

Halloween is the one time of year where food can be both delicious and a little creepy, and this pigs in a blanket recipe for Halloween hits the sweet spot. It’s budget-friendly, quick, and endlessly customizable, perfect for parties, family nights, or even school snacks.

If you want a recipe that gets people talking and Instagramming, try these Halloween pigs in a blanket. They’re guaranteed to vanish faster than candy corn at a trick-or-treat table.

Pigs in a Blanket Recipe Halloween

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from

0

votes

Course: Appetizer, HalloweenCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

300

kcal

These spooky Halloween pigs in a blanket are the ultimate party snack! Wrapped like little mummies with golden pastry and topped with candy eyes, they’re fun, festive, and delicious. Perfect for kids and adults alike.

Ingredients

• 1 can crescent roll dough (or puff pastry)

• 1 pack cocktail sausages or mini hot dogs

• 1 egg (beaten, for egg wash)

• Candy eyes (optional, for mummies)

• Ketchup or mustard (for serving)

Directions

• Prep the oven and ingredients: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out crescent dough and cut into long thin strips. Pat sausages dry with a paper towel.
• Wrap the pigs: Wrap each sausage with a strip of dough, leaving little gaps so they look like mummy bandages.
• Add Halloween details: After baking, stick on candy eyes with a dab of mustard or ketchup. For creepy fingers, add an almond slice as a nail and ketchup for “blood.”
• Bake: Place wrapped sausages on baking sheet, brush lightly with egg wash, and bake for 12-15 minutes until golden brown.
• Serve: Let cool for 2 minutes, then serve warm with ketchup or mustard dips.