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Lightened-Up Mummy Pigs in a Blanket with Mustard Eyes

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These lightened-up mummy pigs in a blanket are a fun, festive Halloween appetizer made with a homemade Greek yogurt and whole wheat pastry dough, lean chicken or turkey hot dogs, and creamy mustard eyes. They’re quick, easy, and healthier than the classic version, perfect for parties or a weeknight treat.

Ingredients

Scale
  • 1 cup whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 2–3 tablespoons cold water
  • 8 lean chicken or turkey hot dogs
  • 1 large egg, beaten
  • 1 tablespoon sesame seeds or poppy seeds (optional)
  • 2 tablespoons yellow mustard
  • 1 tablespoon Greek yogurt or sour cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Make the dough: In a medium bowl, whisk together the whole wheat pastry flour, baking powder, and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining.
  3. Add the yogurt: Stir in the Greek yogurt with a fork until the dough starts to come together. Add the cold water, one tablespoon at a time, mixing gently after each addition. Stop when the dough holds together when pressed.
  4. Chill the dough (optional but helpful): Wrap the dough in plastic wrap and refrigerate for 15 minutes.
  5. Roll out the dough: On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick, roughly 8×12 inches.
  6. Cut the strips: Using a sharp knife or pizza cutter, cut the dough into 8 strips lengthwise, each about 1 inch wide.
  7. Wrap the mummies: Take one hot dog and wrap one dough strip around it, starting at one end and working your way to the other. Leave a small gap near the top for the eyes. Press the end gently to seal. Place on the prepared baking sheet. Repeat with remaining hot dogs and dough strips.
  8. Add the egg wash: In a small bowl, beat the egg with a teaspoon of water. Brush the tops of each mummy with the egg wash. Sprinkle with sesame seeds or poppy seeds if using.
  9. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the dough is golden brown and the hot dogs are heated through. Let cool on the baking sheet for 2 minutes before transferring to a serving plate.
  10. Make the mustard eyes: While the mummies bake, mix the yellow mustard and Greek yogurt in a small bowl. Transfer to a small piping bag or a zip-top bag with a tiny corner snipped off.
  11. Add the eyes: Once the mummies are cool enough to handle (about 5 minutes), pipe two small dots for eyes on the exposed end of each hot dog.

Notes

Don’t overwork the dough; keep butter cold; leave room for eyes when wrapping; use a light hand with egg wash; bake on middle rack; make mustard eyes right before serving.

Nutrition

Keywords: Halloween, mummy, pigs in a blanket, appetizer, lightened-up, healthy, hot dogs, party food

Find it online: https://siennaspoon.com/lightened-up-mummy-pigs-in-a-blanket-with-mustard-eyes/