Name: Ghost Pigs in a Blanket
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 fully cooked breakfast sausages, cut in half lengthwise (you’ll use half a sausage per ghost); 1 can crescent roll dough; 1/3 cup shredded cheese; 1 egg, for egg wash; Optional: black olives, sliced into circles for mouths; Optional: candy eyeballs; Ghost cookie cutter; Baking sheet; Parchment paper

Jump to Recipe·Print Recipe

Ghost Pigs in a Blanket

Easy Halloween Snack That You Can Actually Make With Your Toddler.

There is something about Halloween that makes me want to turn every single meal into something spooky, and honestly these little ghost pigs in a blanket might be my favorite thing I’ve made all season! They are ridiculously easy, they only use 4 main ingredients, and they have that perfect little “boo!” face that makes toddlers absolutely lose their minds at the dinner table.

If you grew up loving classic pigs in a blanket then you already know the magic of sausage wrapped in soft golden dough. This is just the Halloween version, with a fun ghostly twist! Instead of rolling the sausage up we’re sandwiching it between two little ghost shapes cut from crescent dough, which means you get that same cozy sausage-and-pastry combo but in the cutest spooky shape imaginable.

And here is the part I love most as a busy mom, these are genuinely fun to make WITH your kids. More on that in a second because it’s the whole reason these have become a repeat request in my house!

Why You'll Love These Ghost Sausage Bites

They come together with just a handful of ingredients you probably already have, they bake in about 12 to 15 minutes, and they work for pretty much any meal. I’ve served these as an after school snack, tossed them on a lunch plate with some veggies, and made a big batch for a toddler Halloween party where they disappeared in about five minutes flat! They’re soft, they’re a little cheesy, and they’re just the right size for little hands to grab and dunk into ketchup.

Making These With Your Toddler (The Best Part!)

So many “cook with your kids” recipes sound cute in theory but actually involve a hot stove or sharp knives or forty steps that end in tears, and these are the opposite of that!

The dough part is where your little one gets to shine. Cutting out the ghost shapes with a cookie cutter is such a satisfying job for tiny hands, and pressing the seams together is basically toddler play dough time except it’s actually dinner. My toddler LOVES sprinkling on the cheese, and placing the little olive mouths on is the kind of fiddly task that keeps them focused and proud of themselves. You handle the oven and the knife work, they handle the fun squishy decorating parts, and everyone wins.

It’s messy in the good way, it keeps them busy while you get dinner going, and there is something really special about watching your kid beam over a plate of food they helped make. Those are the little wins I hold onto on the chaotic days!

What You’ll Need

Here’s the short and sweet ingredient list:

Fully cooked breakfast sausages (about 3, cut in half lengthwise, so you use half a sausage per ghost)
1 can of crescent roll dough
1/3 cup shredded cheese
1 egg (for the egg wash, gives you that gorgeous golden top)
A ghost cookie cutter
Optional: sliced black olives for the mouths, and candy eyeballs for the faces

That’s really it! The olives and candy eyes are technically optional but they are what give these their signature spooky little “boo” faces, so I highly recommend them.

How to Make Ghost Pigs in a Blanket

I’ll give you the full step-by-step in the recipe card below, but here’s the quick overview so you know what you’re getting into.

You’ll preheat your oven, unroll the crescent dough and press those seams together so you have one smooth sheet, then cut out your ghost shapes. Sandwich half a sausage and a sprinkle of cheese between two ghost shapes, press the edges closed, brush with egg wash, add your olive mouths if using, and bake until golden. Let them cool, add candy eyes if you went that route, and serve with ketchup for dunking!

A Quick Note On Candy Eyes vs Olive Eyes

This one trips people up so I want to flag it early. If you’re using olives for the eyes and mouth, you can place those on BEFORE baking and they’ll be just fine. But if you’re using candy eyeballs, do NOT put them on before baking! They melt and slide and turn into a sad little puddle in the oven. Bake your ghosts plain, let them cool slightly, then press the candy eyes on afterward. You can use a tiny dab of the melted cheese or a little ketchup as “glue” to help them stick.

Filling Variations

The base recipe is sausage and cheese, but honestly these little ghost pockets are the perfect blank canvas. Here are some of my favorite ways to switch up the filling:

Pizza ghosts: Swap the sausage for a spoonful of pizza sauce and some mozzarella, maybe a few mini pepperoni. Serve with extra marinara for dipping!
Ham and cheese: A little folded slice of deli ham with the cheese makes a lovely mild option for pickier eaters.
Cheesy only: Skip the sausage entirely and just do a good pile of cheese for a veggie-friendly version. My cheese-obsessed toddler is very into these.
Hidden veggie ghosts: Stir a little finely grated carrot or some spinach into the cheese before filling. Sneaky mom win!
Breakfast ghosts: Use a bit of scrambled egg and cheese inside for a spooky breakfast twist that’s perfect for Halloween morning.
Bean and cheese: A spoonful of refried beans with cheese makes a hearty vegetarian option that holds together beautifully.

Tips For The Best Ghost Sausage Bites

Press those seams well. Crescent dough comes with perforated lines, and if you don’t press them together your ghosts can pull apart in the oven. Give them a firm little squish.
Don’t overfill. It’s tempting to pile on the cheese but too much filling makes it hard to seal the edges, and you’ll get leaks. A little goes a long way here.
Seal the edges firmly. Use your fingers to press the top and bottom ghost shapes together all the way around so they puff up sealed and cute rather than bursting open.
Work fairly quickly if your kitchen is warm, as crescent dough gets sticky and hard to handle once it warms up too much. Pop it back in the fridge for a few minutes if it’s getting soft.

How To Store and Reheat

These are best fresh out of the oven when the dough is at its flakiest, but they keep well too! Store cooled ghosts in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or air fryer at 350F for a few minutes to bring back some of that crispness, the microwave works in a pinch but the dough goes a little soft. I wouldn’t add candy eyes until after reheating if you’re making them ahead.

Frequently Asked Questions

Can I make these ahead of time?
You can absolutely prep them ahead! Assemble the ghosts completely, then keep them covered in the fridge for a few hours before baking. I’d hold off on the egg wash until right before they go in the oven. You can also fully bake them and reheat later as noted above.

Can I freeze ghost pigs in a blanket?
Yes! Freeze them after baking on a tray until solid, then transfer to a freezer bag. Reheat from frozen in the oven at 350F until warmed through. Add candy eyes after reheating.

What kind of sausage works best?
I use fully cooked breakfast sausages because they’re mild and toddler-friendly and don’t need extra cooking. Any pre-cooked sausage you like will work, just make sure it’s already cooked since the bake time is short.

My candy eyes melted, what happened?
You likely added them before baking! Candy eyes need to go on AFTER the ghosts come out of the oven and cool a little. Use melted cheese or ketchup as glue to stick them on.

What can I serve these with?
Ketchup is the classic dunk and my toddler’s favorite! They also go great alongside some fruit, steamed veggies, or peas and carrots for a fun balanced little plate.

Discover more from The Lonely Mothers Club

Subscribe to get the latest posts sent to your email.

Ghost Pigs in a Blanket

Why You'll Love These Ghost Sausage Bites