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Pigs in a Blanket Wreath

Pigs in a Blanket Wreath

Prepare this recipe in advance for convenience, ensuring a delightful and festive appetizer awaits your guests with minimal effort when you're ready to serve.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 People
Calories 250 kcal

Ingredients
  

For the Wreath:

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 24 mini cocktail sausages
  • 1 egg, beaten (for egg wash)
  • Poppy seeds or sesame seeds (optional, for garnish)
  • Fresh rosemary sprigs (for garnish)

For the Dipping Sauce:

  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1 tbsp mayonnaise
  • 1 tsp apple cider vinegar

Instructions
 

  • Preheat the Oven:
    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Prepare the Crescent Dough:
    Unroll the crescent dough and divide it into individual triangles. Cut each triangle into two smaller triangles, giving you a total of 32 pieces.
  • Assemble the Pigs in a Blanket:
    Place one mini sausage at the wide end of each triangle and roll it up towards the point. Continue this process until all the sausages are wrapped.
  • Form the Wreath:
    On the prepared baking sheet, arrange the wrapped sausages in a circular wreath shape, with the points of the dough triangles facing outward. Overlap each piece slightly to create a continuous circle.
  • Egg Wash and Garnish:
    Brush the top of the wreath with the beaten egg to give it a beautiful golden-brown color. Sprinkle poppy seeds or sesame seeds on top for added texture and flavor, if desired.
  • Bake:
    Bake in the preheated oven for 15-20 minutes, or until the dough is golden brown and cooked through.
  • Prepare the Dipping Sauce:
    While the wreath is baking, mix together the Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl. Adjust the ingredients to taste.
  • Garnish and Serve:
    Once the wreath is baked to perfection, let it cool slightly before transferring it to a serving platter. Add a festive touch by garnishing with fresh rosemary sprigs. Serve with the honey mustard dipping sauce on the side.