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.
Ingredients
- 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.
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