Pigs in a Blanket Wreath Recipe

Pigs in a Blanket Wreath Recipe

If you’re looking for a fun, easy holiday appetizer that makes everyone smile the moment it hits the table, this Pigs in a Blanket Wreath Recipe is your new party trick.

What Is a Pigs in a Blanket Wreath (and Why I Love It So Much)

This Pigs in a Blanket Wreath Recipe turns a simple childhood favorite—pigs in a blanket—into a gorgeous, pull-apart appetizer wreath that feels right at home on a Christmas buffet, game day spread, or New Year’s Eve snack table.

Instead of piling cocktail sausages wrapped in dough onto a tray, we arrange them in a circle on a baking sheet so they bake into a golden, crescent dough wreath. It looks like something you’d see in a magazine, but it’s really just crescent roll pigs in a blanket baked in a ring. No fuss, no fancy pastry degree required.

I started making this baked sausage wreath when my kids were teenagers and constantly inviting half the neighborhood over for game day. I needed an easy holiday appetizer that:

• Used fridge staples
• Looked festive enough for a Christmas appetizer wreath
• Came together fast while the house was already a bit chaotic

Now, years later, my grown kids still request this sausage roll wreath for game day appetizer spreads and office potlucks. Honestly, anytime I can serve something that tastes like pure comfort but still looks “party ready,” I’m in.

From an SEO nerd perspective (yes, that’s my other hat), searches for “party appetizer recipe” and “easy holiday appetizer” spike like crazy in November, December, and right before big football games. This type of pull apart appetizer wreath hits all those reader needs: fast, festive, and familiar.

So, if you love a good pigs in a blanket recipe but want one that feels special enough for the holidays, you’re in exactly the right place.

Why You’ll Love This Recipe

• Ridiculously easy: Uses store-bought crescent dough, so no homemade pastry stress.
• Crowd-pleasing classic: Cocktail sausages wrapped in buttery dough are always the first thing to vanish.
• Festive presentation: Shaped like a holiday appetizer wreath, it looks fancy without extra work.
• Flexible for any event: Works as a Christmas appetizer wreath, New Year’s snack, or game day appetizer recipe.
• Quick to assemble: About 20 minutes of hands-on time—perfect when you’re juggling other dishes.
• Kid- and adult-friendly: Familiar flavors kids love, with room for “grown-up” dips and sauces.
• Customizable: Easy to make as a puff pastry appetizer wreath, spicy version, or even vegetarian.
• Make-ahead friendly: Assemble and chill, then bake right before guests walk in.
• Great for grazing boards: Sits beautifully on a board with cheeses, olives, and dips.
• Pull-apart fun: Everyone can grab a piece; no cutting or slicing needed.

Ingredients

Here’s everything you’ll need for this Pigs in a Blanket Wreath Recipe. I’ll add a few notes so it’s easier to tweak for your crew.

For the Pigs in a Blanket Wreath

• 2 cans (8 oz each) refrigerated crescent roll dough
  • Regular or butter-flavor both work; use crescent sheets if you don’t want perforations.
• 48 cocktail sausages (about 14–16 oz total)
  • Little Smokies or any small fully cooked beef, pork, or turkey sausages.
• 1 large egg, beaten
  • For egg wash, so the wreath bakes up shiny and golden.
• 1 tablespoon water
  • To thin the egg wash slightly.
• 1 tablespoon sesame seeds or poppy seeds (optional)
  • For a bakery-style finish on your crescent roll pigs in a blanket.
• 1–2 tablespoons melted butter (optional)
  • Brush on right after baking for extra flavor and shine.

For the Wreath “Center” and Garnish (Optional but So Pretty)

• ½–1 cup fresh parsley sprigs
  • Adds color and makes your holiday appetizer wreath really pop.
• Cherry tomatoes or sliced mini bell peppers
  • Little “berries” on your baked sausage wreath.
• Fresh rosemary sprigs
  • A few sprigs give that “Christmas garland” look and a lovely aroma.

For Simple Dipping Sauces

Mix and match—having at least two dips makes this festive party snack feel special.

• Honey Mustard Dip

  • ¼ cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon mayo or Greek yogurt
  • Pinch of salt

• Spicy Ketchup or BBQ Dip

  • ¼ cup ketchup or BBQ sauce
  • 1–2 teaspoons hot sauce or sriracha
  • ½ teaspoon Worcestershire sauce

• Ranch or Cheese Dip

  • Store-bought ranch dressing or queso works fine—no judgment here.

Ingredient Swaps & Tips:

• Use puff pastry instead of crescent dough for a puff pastry appetizer wreath; just cut into strips and wrap as directed.
• Make it lighter by using turkey or chicken cocktail sausages.
• For vegetarians, choose plant-based mini sausages and check that your dough is dairy-free if needed.
• Use whole milk Greek yogurt in dips for a creamy, richer texture.

Step-by-Step Directions

Follow these steps and you’ll have a beautiful crescent dough wreath on the table in no time.

1. Preheat your oven and prep the pan.
   Preheat the oven to 375°F (190°C). Line a large round pizza pan or baking sheet with parchment paper; this makes it easier to transfer and clean up afterward.

2. Prepare the crescent dough.
   Open one can of crescent roll dough and gently unroll it on a lightly floured surface or piece of parchment. Separate it into triangles. If the seams tear, just press them back together with your fingers.

3. Cut each triangle in half.
   Using a sharp knife or pizza cutter, slice each triangle lengthwise into two thinner triangles. This gives you smaller pieces that wrap nicely around each cocktail sausage without a lot of extra dough.

4. Wrap the sausages.
   Place one sausage at the wide end of a dough strip and roll it toward the point. You want just a bit of sausage peeking out, like a tiny blanket. Repeat until all your cocktail sausages are wrapped. This is a great step for kids or grandkids to help with—mine always loved this part.

5. Form the wreath shape.
   On your prepared pan, lightly trace a circle with a bowl or small plate (about 8–9 inches wide) as a guide. Arrange the wrapped sausages around the circle with the pointy ends facing outward and the sausages slightly angled, so they touch each other but still keep the round shape. Make a second ring inside the first if you’ve got extra.

6. Repeat with the second can of dough.
   Open the second can, repeat the cutting and wrapping steps, and continue building your pull apart appetizer wreath. You’re basically creating a thick, double-layered ring of pigs in a blanket.

7. Brush with egg wash and add seeds.
   In a small bowl, whisk the egg and water together. Gently brush the top of the dough with the egg wash, then sprinkle with sesame or poppy seeds if using. This helps with browning and gives you that bakery-style finish.

8. Bake until golden.
   Bake for 18–22 minutes, or until the dough is puffed and deep golden brown and the sausages are hot. Every oven runs a little differently, so start checking at 16–17 minutes. If the top browns too fast, tent loosely with foil.

9. Garnish the wreath.
   Let the sausage roll wreath cool on the pan for about 5 minutes. Then carefully slide it onto a serving platter. Tuck parsley and rosemary sprigs around the center like a wreath, and add cherry tomatoes or sliced peppers for color.

10. Serve with dips.
    Spoon your sauces into small bowls and place them in the center of the wreath or around the edges. Serve warm. Guests can pull pieces off with their fingers—no knives, no forks, just happy people.

Servings & Timing

• Yield: About 12 servings (roughly 4 pigs in a blanket per person, depending on how snacky everyone is)
• Prep Time: 20 minutes
• Bake Time: 18–22 minutes
• Total Time: 40–45 minutes

Realistically, if you’re also juggling another party appetizer recipe or setting the table, you can assemble this pigs in a blanket wreath, pop it in the fridge, and bake it right before people arrive.

Fun Variations to Try

You know what? Once you’ve made this Pigs in a Blanket Wreath Recipe once, you’ll start dreaming up your own twists. Here are some ideas to get you started:

• Cheesy Center: Add a tiny cube of cheddar or pepper jack inside each sausage roll before wrapping for cheesy crescent roll pigs in a blanket.
• Everything Seasoning Wreath: Swap the sesame seeds for everything bagel seasoning for a savory, slightly garlicky twist.
• Spicy Jalapeño Version: Tuck a thin jalapeño slice under the sausage before rolling for a kick.
• Puff Pastry Upgrade: Use strips of puff pastry instead of crescent dough for a more bakery-style puff pastry appetizer wreath.
• Breakfast Wreath: Use breakfast links and serve with maple syrup, honey mustard, and a cheesy scramble on the side.
• Herb & Garlic: Brush the baked wreath with garlic butter and sprinkle with chopped parsley for a garlic-knot kind of flavor.

Storage & Reheating

Life happens—sometimes the party doesn’t eat everything.

• Fridge: Store leftover pigs in a blanket wreath pieces in an airtight container in the fridge for up to 3 days.
• Reheat in the oven: For the best texture, reheat on a baking sheet at 350°F (175°C) for about 8–10 minutes, until warmed through and the dough is crisp again.
• Microwave: You can use the microwave for 15–20 seconds per piece, but the dough will be softer. Good for a quick snack, though.
• Freezer: Freeze baked pigs in a blanket (in a single layer, then move to a bag) for up to 2 months. Reheat from frozen at 350°F for 10–12 minutes.
• Make-ahead: Assemble the entire crescent dough wreath, cover the pan tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add egg wash right before it goes into the oven so it doesn’t get soggy.

Notes from My Kitchen

• Don’t crowd too much: It’s tempting to squeeze every single wrapped sausage into a tight circle, but give them a little breathing room so the dough can puff.
• Chill for cleaner lines: If your kitchen is warm, pop the assembled wreath into the fridge for 10–15 minutes before baking. Slightly chilled dough holds its shape better.
• Use parchment, not foil: Foil can stick more and tear the bottom of your nice wreath. Parchment usually gives you an easy release.
• Play with shapes: For smaller gatherings, make two mini wreaths on separate pans instead of one huge holiday appetizer wreath. They’re easier to move and reheat.
• Serve with something fresh: A simple veggie plate or crunchy salad next to this festive party snack keeps the spread from feeling too heavy.

Honestly, the biggest thing I learned testing this recipe over the years is that people care way more about the warm, buttery bite they’re holding than whether your wreath is perfectly round. So don’t stress if it’s a little wobbly—it still tastes amazing.

Frequently Asked Questions

Can I use puff pastry instead of crescent dough?
Yes, you can absolutely make this as a puff pastry appetizer wreath. Cut thawed puff pastry into thin strips, wrap the sausages, and bake at the same temperature, adding a few extra minutes if needed.

Can I assemble this pigs in a blanket wreath ahead of time?
Yes. Assemble, cover well, and refrigerate up to 24 hours. Add the egg wash right before baking for the best texture.

Do I have to use cocktail sausages, or can I use hot dogs?
You can use hot dogs—just cut them into 3–4 pieces each. The goal is small, snack-sized pieces so the pull-apart appetizer wreath bakes evenly.

How do I keep the dough from getting soggy?
Bake on a preheated oven rack, use parchment, and don’t cover the hot wreath tightly with foil or plastic. Let it vent a little so steam doesn’t get trapped.

Can I make this recipe spicy?
Yes. Use spicy sausages, add jalapeño slices, or serve with a spicy mustard or sriracha ketchup for a game day appetizer recipe with more heat.

Is this good served at room temperature?
It’s best warm, but still very tasty at room temperature. For longer events, I bake it a bit closer to serving time so it stays warm for that first round of grazing.

Can I halve the recipe for a smaller group?
Definitely. Use 1 can of dough and about 24 sausages; make a smaller wreath in the center of your pan and shorten the bake time by a couple of minutes.

What if I don’t have a round pan?
Use a regular baking sheet and eyeball the circle. It doesn’t have to be perfect to look charming.

Conclusion

This Pigs in a Blanket Wreath Recipe brings together everything I love about hosting: familiar flavors, cozy presentation, and just enough “wow” factor to make your guests feel spoiled without you feeling frazzled.

If you try this pigs in a blanket wreath, let me know how it went—leave a comment, share what dips you used, or tell me if you turned it into a breakfast version. And if you’re in planning mode for your next party, you might also enjoy browsing my other easy holiday appetizer and game day recipes on the blog.

Pigs in a Blanket Wreath

This Pigs in a Blanket Wreath turns classic cocktail sausages wrapped in crescent dough into a festive pull-apart appetizer wreath, perfect for holidays, game day, or any party.

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine American

Servings 12 servings

Ingredients

  

1x2x3x

• 2 cans refrigerated crescent roll dough 8 oz each; regular, butter-flavor, or crescent sheets
• 48 cocktail sausages about 14–16 oz total; Little Smokies or any small fully cooked beef, pork, or turkey sausages
• 1 large egg beaten, for egg wash
• 1 tablespoon water for thinning egg wash
• 1 tablespoon sesame seeds or poppy seeds optional, for topping
• 1 tablespoon butter melted, optional, for brushing after baking (use 1–2 tablespoons as desired)
• 1/2 cup fresh parsley sprigs up to 1 cup; for garnish
• cherry tomatoes or sliced mini bell peppers for garnish, to look like berries
• fresh rosemary sprigs for garnish
• 1/4 cup Dijon mustard for honey mustard dip
• 2 tablespoons honey for honey mustard dip
• 1 tablespoon mayonnaise or Greek yogurt for honey mustard dip
• 1 pinch salt for honey mustard dip
• 1/4 cup ketchup or BBQ sauce for spicy ketchup/BBQ dip
• 1 teaspoon hot sauce or sriracha use 1–2 teaspoons, to taste, for spicy ketchup/BBQ dip
• 1/2 teaspoon Worcestershire sauce for spicy ketchup/BBQ dip
• ranch dressing or queso store-bought, for serving

Instructions

 

• Preheat the oven to 375°F (190°C). Line a large round pizza pan or baking sheet with parchment paper for easy transfer and cleanup.
• Open one can of crescent roll dough and gently unroll it on a lightly floured surface or a piece of parchment. Separate it into triangles, pressing any torn seams back together with your fingers.
• Using a sharp knife or pizza cutter, slice each crescent dough triangle lengthwise into two thinner triangles so you have smaller pieces to wrap around the cocktail sausages.
• Place one cocktail sausage at the wide end of a dough strip and roll it toward the point so a bit of sausage peeks out on each end. Repeat until you have wrapped sausages with the available dough pieces.
• On the prepared pan, lightly trace a circle with a bowl or small plate (about 8–9 inches wide) as a guide. Arrange the wrapped sausages around the circle with the pointy ends facing outward and the sausages slightly angled so they touch and form a ring. If needed, start a second ring just inside the first.
• Open the second can of crescent roll dough, repeat the cutting and wrapping process, and continue building the wreath until you have a thick, double-layered ring of pigs in a blanket.
• In a small bowl, whisk together the beaten egg and water. Gently brush the exposed dough with the egg wash, then sprinkle with sesame seeds or poppy seeds if using.
  1 large egg, 1 tablespoon water, 1 tablespoon sesame seeds or poppy seeds
• Bake for 18–22 minutes, or until the dough is puffed and deep golden brown and the sausages are hot. Start checking at 16–17 minutes. If the top browns too quickly, loosely tent with foil and continue baking.
• If desired, immediately brush the hot wreath lightly with melted butter for extra flavor and shine.
  1 tablespoon butter
• Let the baked wreath cool on the pan for about 5 minutes, then carefully transfer it to a serving platter. Tuck parsley and rosemary sprigs around the center to resemble a wreath and add cherry tomatoes or sliced mini peppers as decorative "berries."
  1/2 cup fresh parsley sprigs, cherry tomatoes or sliced mini bell peppers, fresh rosemary sprigs
• In a small bowl, whisk together the Dijon mustard, honey, mayonnaise or Greek yogurt, and a pinch of salt until smooth. Adjust sweetness or tang to taste.
  1/4 cup Dijon mustard, 2 tablespoons honey, 1 tablespoon mayonnaise or Greek yogurt, 1 pinch salt
• In another small bowl, stir together the ketchup or BBQ sauce, hot sauce or sriracha (to taste), and Worcestershire sauce until combined.
  1/4 cup ketchup or BBQ sauce, 1 teaspoon hot sauce or sriracha, 1/2 teaspoon Worcestershire sauce
• Pour ranch dressing or warm queso into a small serving bowl, if using, to serve alongside the wreath.
  ranch dressing or queso
• Place the dipping sauces in the center of the wreath or around the edges. Serve warm. Guests can pull off individual pigs in a blanket by hand.

Notes

Yield is about 12 servings, assuming roughly 4 pigs in a blanket per person. For make-ahead, assemble the wreath (without egg wash), cover tightly, and refrigerate up to 24 hours; brush with egg wash just before baking. Store leftovers in an airtight container in the fridge for up to 3 days; reheat at 350°F (175°C) for 8–10 minutes. You can also freeze baked pieces for up to 2 months and reheat from frozen at 350°F for 10–12 minutes. For variations, try adding a small cube of cheese inside each sausage roll, using everything bagel seasoning, tucking in jalapeño slices, or swapping in puff pastry or breakfast sausages.

Keyword Crescent Dough Wreath, Game Day Appetizer, Holiday Appetizer, party food, Pigs in a Blanket

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