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Arrange wrapped sausages seam‑side down along the traced circle, placing them snugly side by side so they touch; make an inner ring first, then a second outer ring around it.
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Brush exposed dough with egg wash for a shiny, golden crust.
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Sprinkle lightly with Parmesan or coarse salt.
4. Bake and garnish
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Bake 18–22 minutes, or until the crescents are puffed and deep golden brown and the sausages are heated through.
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Cool a few minutes, then slide the parchment and wreath onto a serving platter.
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Tuck fresh rosemary sprigs between pieces to mimic evergreen branches and place a small bowl of ketchup or dipping sauce in the center.
Guests can pull individual pigs‑in‑a‑blanket straight from the wreath and dip as they go.
Variations, Make‑Ahead, and SEO Tips
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Swap cocktail sausages for chicken, turkey, or plant‑based minis to suit different diets.
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Add poppy seeds, everything‑bagel seasoning, or shredded cheddar on top of the dough before baking for extra flavor, a trick used in many wreath recipes.
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To prep ahead, assemble and refrigerate the unbaked wreath tightly covered for up to 24 hours, then brush with egg wash and bake just before serving.
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