This festive appetizer is a pigs‑in‑a‑blanket wreath made with crescent rolls, cocktail sausages, fresh rosemary, and a center bowl of ketchup for dipping. It is baked as one impressive ring and then pulled apart into individual bites at the table, making it ideal for Christmas, New Year’s, or game‑day parties.
Ingredients for Pigs‑in‑a‑Blanket Wreath
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2 tubes (8 oz each) refrigerated crescent roll dough
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1 package (12–14 oz) cocktail sausages or Lil’ Smokies (about 32–36 pieces)
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1/4 cup Dijon mustard (optional, for brushing the dough)
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1 large egg, beaten with 1 tbsp water (egg wash)
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2–3 tbsp grated Parmesan or coarse salt for sprinkling
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Fresh rosemary sprigs for garnish
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Ketchup, mustard, or your favorite dipping sauce for the center bowl
Line a large baking sheet with parchment and, for perfect shape, lightly trace a 9–10‑inch circle as a guide the way several wreath recipes suggest.
Step‑by‑Step Instructions
1. Prep the dough and sausages
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Heat oven to 375°F (190°C).
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Pat the cocktail sausages dry with paper towels so the dough adheres and bakes crisp.
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Unroll crescent dough and separate into 16 triangles per tube; cut each triangle lengthwise into 3 skinny triangles so you have about 48–50 small strips.
2. Wrap the mini pigs
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If using mustard, lightly brush one side of each triangle with Dijon for extra flavor.
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Place a sausage on the wide end of a dough strip and roll toward the point, leaving the ends of the sausage peeking out.
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Repeat until all sausages are wrapped.
3. Form the wreath
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