How to Make a Holiday Pigs in a Blanket Wreath
The ultimate holiday appetizer that’s a guaranteed favorite – learn how to make this fun pigs in a blanket wreath!
You guys know I love a good appetizer recipe. If it were up to me, we would eat appetizers for dinner every night. That’s why I love coming up with fun holiday appetizers to bring to all of the parties, get togethers & potlucks we go to and host!
This year, I found a really fun recipe from Hello Giggles for a “Holiday Hot Dog Wreath”. Not only is it totally festive, it’s a MAJOR crowd pleaser. It takes the classic pigs in a blanket recipe that I grew up with and gives it an upgrade with fancy plating and and an even tastier dipping sauce!
You can even make it extra cheesy by literally adding cheese! Or, if you’re vegetarian/vegan, just substitute the mini hot dogs with a substitute meat!
It’s a great dish to bring to a party or serve for Christmas dinner. You can even make it the night before and pop it into the oven when you’re ready for snacks!
Ingredients:
- Cooking spray
- 2 (8-oz.) cans refrigerated crescent rolls (such as Pillsbury)
- 5 tablespoons of Dijon mustard
- 1 (12-oz.) package of mini beef sausages (such as Hillshire Farm Lit’l Smokies)
- 4 ounces of sharp Cheddar cheese, cut into 35 (1/2-in.) thin strips
- 1 large egg, lightly beaten
- 1 tablespoon of Everything But the Bagel Seasoning
- 1/2 teaspoon of kosher salt
- 1/3 cup of mayonnaise
- 2 tablespoon of honey
- 1 tablespoon of stone-ground mustard
- 2 teaspoon of apple cider vinegar
- 4 rosemary sprigs
Directions:
1. Preheat your oven to 375 F. Line a baking sheet with parchment paper and coat it with cooking spray. Place a 7-inch round bowl face down in the center of baking sheet.
2. Unroll the crescent roll dough onto a clean work surface. Tear the dough at the seams into 16 triangles (8 from each can). Starting at the wide end, cut each triangle lengthwise with a knife or pizza cutter into 3 smaller triangles, forming 48 skinny triangles. Set aside 13 skinny triangles for another use.
3. Brush 3 tablespoons of the Dijon mustard over the surface of the triangles. Place 1 strip of cheese at the wide end of each triangle. Place 1 mini sausage on top of cheese. Starting at the wide end, roll it into a crescent. Repeat with the remaining dough, cheese strips and sausages forming 35 crescents.
Line 20 crescents around the edge of the bowl with 1 end of each crescent touching the bowl and each other on the sides. Carefully remove the bowl from the baking sheet, leaving the crescents in a circle. Line the remaining 15 crescents inside of the large crescent ring, forming a double-ringed wreath.
4. Brush the wreath with an egg. Then sprinkle the wreath with the bagel seasoning and salt. Bake in the preheated oven until puffed and golden brown, 22 to 25 minutes.
5. Meanwhile, whisk together the mayonnaise, honey, stone-ground mustard, apple cider vinegar, and remaining 2 tablespoons of Dijon mustard in a small bowl. Set it aside until you’re ready to serve.
6. Carefully transfer the wreath with the parchment paper to a serving platter. Then, carefully remove the parchment paper from underneath the wreath. Place rosemary sprigs slightly underneath and around the edges of the wreath. Spoon the mustard mixture into a small serving bowl and place it in center of wreath. Serve immediately.
HOLIDAY PIGS IN A BLANKET WREATH RECIPE
Ingredients
- 16 oz cans refrigerated crescent rolls
- 12 oz package of mini beef sausages
- 6 tbs dijon mustard
- cooking spray
- 4 oz Sharp Cheddar cheese, cut into 35 (1/2-in.) thin strips
- 1 egg
- 1 tbs Everything But the Bagel Seasoning
- ½ tspn kosher salt
- ⅓ cup mayonnaise
- 2 tbs honey
- 2 tspn apple cider vinegar
- 4 rosemary sprigs
Instructions
- Preheat your oven to 375F. Line a baking sheet with parchment paper and coat it with cooking spray. Place a 7-inch round bowl face down in the center of baking sheet.
- Unroll the crescent roll dough onto a clean work surface. Tear the dough at the seams into 16 triangles (8 from each can). Starting at the wide end, cut each triangle lengthwise with a knife or pizza cutter into 3 smaller triangles, forming 48 skinny triangles. Set aside 13 skinny triangles for another use.
- Brush 3 tablespoons of the Dijon mustard over the surface of the triangles. Place 1 strip of cheese at the wide end of each triangle. Place 1 mini sausage on top of cheese. Starting at the wide end, roll it into a crescent. Repeat with the remaining dough, cheese strips and sausages forming 35 crescents. Line 20 crescents around the edge of the bowl with 1 end of each crescent touching the bowl and each other on the sides. Carefully remove the bowl from the baking sheet, leaving the crescents in a circle. Line the remaining 15 crescents inside of the large crescent ring, forming a double-ringed wreath.
- Brush the wreath with an egg. Then sprinkle the wreath with the bagel seasoning and salt. Bake in the preheated oven until puffed and golden brown, 22 to 25 minutes.
- Meanwhile, whisk together the mayonnaise, honey, 1 tablespoon of mustard, apple cider vinegar, and remaining 2 tablespoons of Dijon mustard in a small bowl. Set it aside until you're ready to serve.
- Carefully transfer the wreath with the parchment paper to a serving platter. Then, carefully remove the parchment paper from underneath the wreath. Place rosemary sprigs slightly underneath and around the edges of the wreath. Spoon the mustard mixture into a small serving bowl and place it in center of wreath. Serve immediately.
Want More Appetizer Recipes? Try These:
JALAPENO POPPER PIGS IN A BLANKET