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Post-Halloween mummies keep season going

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MICHAEL BRODE 
@michaelbrode

The spooky season has passed, but that doesn’t mean the food has to. Here’s a still-spooky recipe to ease you out of your Halloween spirit and into the rest of Fall: Mummy pigs in a blanket and sautéed veggies are quick and easy for any occasion.

For this recipe you will need: crescent rolls, little smoky sausages, one red, one yellow and one green bell pepper, one white onion, One poblano pepper, olive oil, mustard, salt, pepper and garlic (optional)

Preheat the oven to 350 degrees (F). Cover the baking sheet in foil to minimize cleanup. Open the crescent rolls and cut them into long strips. These will be the rags for the mummies. Wrap up the mummies. Layer the strips of dough around as desired. If you need more dough, pop open another tube and go crazy. Once the mummies are wrapped, place them in the oven and bake until golden brown.

Start heating up some oil in the pan. Then, slice up the veggies as desired. Once the oil is heated, throw in veggies, salt, pepper, garlic and any other seasonings you desire. Reduce the heat, cover the pan and let the veggies cook until they’re soft (onions will turn golden).

Now that veggies are cooking, check on the mummies and pull them out if they’re ready. Once they’re cooked, add a couple of little mustard eyes to each one to complete the mummy look. When the veggies are done, throw some onto a plate with your mummies. A side of mustard, ranch or desired dipping sauce is recommended.

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