Mini Spookjeswith Bloody Honey Mustard
- 22 min
- Serves 6
- 8 ingredients
10 minutes to prep, 12 to cook. Adorable mini Halloween ghosts made by wrapping hot dog sausages in flaky croissant dough and baking them golden. They are served with a sweet‑spicy Bloody Honey Mustard dip that adds a tangy kick, perfect for a quick snack party.
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Method
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the hot dog sausages on the sheet and drape croissant dough over them; cut eyes and a mouth with a straw or knife and pinch to seal, forming ghost faces.
Brush the assembled spookjes with beaten egg (or milk) and bake for about 12 minutes, until the dough is golden and cooked through.
While the spookjes bake, whisk together ketchup, mayonnaise, Dijon mustard, honey and a few drops of lemon juice until smooth to make the Bloody Honey Mustard dip.
Serve the mini spookjes warm with the dip; if the faces look faint after baking, gently reshape them with a straw while still hot.
Tips while you cook
- Brush before baking
- Apply the beaten egg (or milk) to the assembled spookjes before they go into the oven.
- Reshape while hot
- If the ghost faces look faint after baking, gently reshape them with a straw while the dough is still hot.
- Smooth dip mixture
- Whisk the ketchup, mayonnaise, Dijon mustard, honey, and lemon juice together until the dip is smooth.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Chantal’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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