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Holiday Pigs in a Blanket Wreath Recipe - Erin Perry - Ice Cream & Neon Dreams

HOLIDAY PIGS IN A BLANKET WREATH RECIPE

Servings: 0

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.