Ghost Pigs in a Blanket
These Ghost Pigs in a Blanket are flaky, golden, and adorable. Made with crescent dough and mini sausages, they're an easy Halloween appetizer for parties, family gatherings, and spooky movie nights.
Servings: 24 pieces
Calories: 100kcal
Ingredients
- 1 can 8 oz refrigerated crescent roll dough
- 24 mini cocktail sausages
- 24 small edible candy eyes
- 1 egg beaten with 1 teaspoon water (optional, for egg wash)
- Ketchup or mustard for serving
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and cut it into small strips or pieces.
- Wrap each mini sausage with dough, shaping the top into a rounded head and the bottom into a ghost-like shape.
- Arrange the ghosts on the prepared baking sheet, leaving space between each one.
- Brush the dough lightly with beaten egg mixed with water for a golden finish, if desired.
- Bake for 12–16 minutes, or until the dough is puffed and golden brown.
- Remove from the oven and let the ghosts cool slightly.
- Add two small edible eyes to each ghost, using a tiny dab of mustard if needed.
- Serve warm with ketchup, mustard, or your favorite dipping sauce.
Notes
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Keep the dough cold for easier shaping.
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Add the edible eyes after baking to prevent melting.
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Baking time may vary depending on the dough brand and the size of the ghosts.
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Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat until hot throughout.
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For a mummy variation, wrap the sausages with thin strips of dough and leave small gaps between the strips.
Nutrition
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Calories: 70–100 kcal
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Carbohydrates: 5–8 g
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Protein: 2–4 g
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Fat: 4–7 g
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Saturated Fat: 1–3 g
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Sodium: 150–300 mg
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