PIGS IN A BLANKET WREATH RECIPE
This festive Pigs in a Blanket Wreath is a holiday crowd-pleaser! Wrapped in golden crescent dough, these mini sausages form a wreath perfect for dipping. Easy, fun, and delicious for parties or Christmas appetisers.
Ingredients
- 2 8 oz cans refrigerated crescent roll dough
- 1 14 oz package cocktail sausages
- 1 large egg beaten (for egg wash)
- 1 tablespoon poppy seeds or sesame seeds optional
- Fresh rosemary sprigs for garnish
- Cherry tomatoes or cranberries for garnish
Dipping Sauce (Optional):
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the Dough:
- Separate crescent dough into triangles and cut each triangle into 3 smaller strips.
Wrap the Sausages:
- Wrap each cocktail sausage with a piece of dough. Place them seam-side down in a circular wreath shape on the baking sheet.
Brush and Garnish:
- Brush the dough with beaten egg and sprinkle with poppy or sesame seeds if using.
Bake:
- Bake for 18–20 minutes or until golden brown. Cool slightly.
Decorate the Wreath:
- Garnish with rosemary sprigs and cherry tomatoes or cranberries to look like a wreath.
Make Dipping Sauce:
- Mix mayonnaise, mustard, honey, and lemon juice in a bowl until smooth. Serve in the center of the wreath.
Notes
- Make Ahead: Wrap sausages and refrigerate for up to 1 day before baking.
- Customizing the Flavor: Use spicy sausages or add cheese under the dough for extra flavour.
- Serving Suggestions: Serve with honey mustard, ketchup, or barbecue sauce.
- Allergy-Friendly Options: Use gluten-free crescent dough if needed.
- Storage Tips: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in oven or air fryer.