Pigs in a Blanket Wreath is the festive appetizer that brings everyone running to the table. Mini sausages wrapped in buttery crescent dough and baked into a wreath shape are warm, golden, and irresistible. With a dipping sauce in the center, it looks stunning and tastes nostalgic, cozy, and downright fun.
I started making this wreath for holiday gatherings when I realized pigs in a blanket always disappeared first at parties. Turning them into a wreath makes them extra festive and perfect for Christmas or New Year’s celebrations. It’s a guaranteed crowd-pleaser that feels playful, nostalgic, and deliciously comforting.
Why You’ll Love This Recipe
- Quick to prep and always a favorite
- Eye-catching holiday presentation
- Soft, golden pastry wrapped around juicy mini sausages
- Perfect for sharing and dipping
- Kid-friendly and adult-approved
Ingredients You’ll Need
- 1 can crescent roll dough
- 24 mini sausages or cocktail wieners
- 1 egg, beaten (for egg wash)
- Optional: sesame seeds, poppy seeds, or dried herbs to sprinkle on top
Dipping Sauce Ideas
- Honey mustard
- Spicy mustard
- Ketchup
- Cranberry mustard
- Ranch dressing
- Cheese sauce
Step-by-Step Instructions
Step 1: Prep the Dough
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Separate the crescent roll dough into triangles, then cut each triangle into 2 to 3 smaller strips depending on sausage size.
Step 2: Wrap the Sausages
Roll each sausage in one dough strip, starting from the wider end and wrapping toward the tip. Pinch lightly to seal.
Step 3: Form the Wreath
Arrange the wrapped sausages in a circle on the baking sheet, placing them close but not overlapping too much. Create a full wreath shape, leaving space in the middle for dip later.
Step 4: Brush and Bake
Brush with beaten egg for a shiny golden finish. Sprinkle with sesame seeds, poppy seeds, or herbs if desired. Bake for 14 to 18 minutes, or until the dough is puffed and golden brown.
Step 5: Serve
Place a small bowl of dip in the center. Garnish the wreath with rosemary sprigs or fresh herbs for a festive look. Serve warm and watch them disappear.
Chef’s Tips for the Best Wreath
- Keep crescent dough cold for easier wrapping
- Use a silicone brush for smooth egg wash
- Stick with a circular shape so it bakes evenly
- Try smoked sausages for extra flavor
- Reheat leftovers in the oven to keep them crisp
Variations and Substitutions
- Use puff pastry instead of crescent rolls
- Add a small piece of cheddar under each sausage before wrapping
- Use turkey sausage or plant-based mini dogs
- Sprinkle everything bagel seasoning on top
- Brush with garlic butter after baking for extra flavor
Serving Suggestions
Serve this pigs in a blanket wreath at:
- Christmas parties
- Holiday brunches
- New Year’s Eve celebrations
- Game nights and family gatherings
Pair with:
- Charcuterie boards
- Holiday cocktails or mocktails
- Cheese boards and veggie trays
Common Mistakes to Avoid
- Wrapping too loosely, causing dough to open while baking
- Overlapping dough layers, making uneven baking
- Skipping egg wash — it gives the golden finish
- Forgetting parchment paper — helps prevent sticking
- Serving cold — they are best warm and fresh
Storage & Make-Ahead Tips
- Prep wreath, cover, and refrigerate for up to 6 hours before baking
- Store leftovers in the fridge up to 3 days
- Reheat at 350°F (175°C) for 6 to 8 minutes
- Freeze wrapped but unbaked sausages, bake from frozen adding a few minutes
Nutrition Facts (per serving, approx.)
- Calories: 140
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 8 g
- Sodium: 300 mg
Warm, Buttery, and Holiday-Perfect
Pigs in a Blanket Wreath is nostalgic comfort food made festive. It turns a beloved classic into a Christmas showpiece that is fun to share and guaranteed to be devoured. Whether you’re hosting a holiday brunch, cozy family gathering, or festive party, this wreath brings smiles, flavor, and a whole lot of holiday cheer.
Pigs in a Blanket Wreath
Equipment
- Baking sheet
- Parchment paper
- knife or dough cutter
- small bowl (for dip)
- pastry brush (for egg wash)
Ingredients
- 1 can crescent roll dough
- 24 mini sausages or cocktail wieners
- 1 egg, beaten (for egg wash)
- optional: sesame seeds, poppy seeds, or dried herbs for topping
- fresh rosemary sprigs or herbs (for garnish)
- dipping sauce (honey mustard, ketchup, ranch, or cranberry mustard)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Separate crescent dough into triangles and cut each into 2–3 smaller strips.
- Wrap each mini sausage in one dough strip, starting at the wide end and sealing at the tip.
- Arrange the wrapped sausages in a wreath shape on the baking sheet, leaving space in the center for dip.
- Brush the dough with beaten egg. Sprinkle with toppings like sesame seeds or herbs if desired. Bake for 14–18 minutes until golden brown.
- Place dip in the center and garnish with rosemary or fresh herbs. Serve warm.
