Pigs in a Blanket Wreath

Pigs in a blanket are a classic party appetizer for a reason. What’s not to love about buttery dough wrapped around a savory, smoky sausage? The dish isn’t exactly memorable, though; your guests have probably had dozens of versions of pigs in a blanket that all taste (and look) the same. Our pigs in a blanket wreath is a cute and festive change-of-pace that no one will forget!

This creative pigs in a blanket idea is delicious and fun to eat. The little crescent dough bundles bake together to create a pull-apart pigs in a blanket ring. Garnished with rosemary sprigs, it looks like a festive Christmas wreath, but the recipe isn’t just for the holidays. Serve it on game day, at family get-togethers or anytime you need crowd-pleasing finger food.

Ingredients for Pigs in a Blanket Wreath

• Crescent roll dough: Crescent dough is the base of our three-ingredient pigs in a blanket wreath. Its buttery, salty character is so flavorful that it doesn’t need added ingredients to taste great. Use one of our Test Kitchen’s picks for the best crescent dough, or make your own crescent roll dough if you’re feeling ambitious.
• Miniature smoked sausages: Also known as cocktail weiners or lil smokies, these tiny sausages taste as full-flavored as hot dogs but with an added hint of smokiness. They should be easy to find at the grocery store, but you can substitute sliced hot dogs if you can’t find them.
• Rosemary: Fresh rosemary sprigs add a festive flair to this pigs in a blanket Christmas wreath.

Directions

Step 1: Cut the crescent dough

Preheat the oven to 350°F. Unroll the crescent dough and separate each tube into eight triangles. Cut 14 of the 16 triangles lengthwise into three triangles each. Set the other two triangles aside.

Step 2: Wrap the sausage

Place one sausage on the wide end of each smaller triangle, and roll the dough up tightly.

Step 3: Arrange the wreath

Arrange 24 sausage rolls (point side down) in a 10-inch circle on a parchment-lined baking sheet. Place the remaining sausage rolls in the center of the ring to form a 7-inch circle.

Editor’s Tip: You don’t want to cram the rolls together, but make sure they’re touching. The rolls need to bake together so the wreath stays connected when it’s transferred to the serving platter.

Step 4: Bake the wreath

Bake for 16 to 18 minutes or until golden brown.

Step 5: Arrange and bake the bow

Shape the remaining two dough triangles into a bow. Place the bow on another parchment-lined baking sheet. Bake for 10 to 12 minutes or until golden brown.

Editor’s Tip: Cut off roughly two-thirds of the dough triangle to form the bow’s tail. Then, trim the top portion of the dough to form the bow’s wings. Finally, to create the knot, wrap one of the trimmed pieces where the two wings meet.

Step 6: Garnish

Cool the sausage ring for five minutes before carefully removing it to a serving platter. Place the bow on the bottom of the wreath, and garnish with rosemary sprigs.

Editor’s Tip: Don’t sweat if you don’t have fresh rosemary. This garnish is just for show, so don’t feel the need to substitute dried rosemary.

Mark Derse for Taste of Home

Recipe Variations

• Use an egg wash: Before baking the pigs in a blanket wreath, brush the top of the crescent dough with an egg wash (one egg whisked with 1 tablespoon water). The pigs in a blanket will become more golden as they bake. Plus, using an egg wash means you can sprinkle the wreath with toppings like poppy seeds, sesame seeds or everything bagel seasoning.
• Include mustard: Add a layer of complexity to the pigs and a blanket by brushing the crescent dough with whole-grain or Dijon mustard. Then, add the sausages and roll the dough as directed.
• Add cheese: Add a slice of cheese to each roll to give the appetizer a melty, cheesy finish. Cheddar is our go-to choice, although Gouda tastes fantastic in apple-Gouda pigs in a blanket.
• Make it vegetarian: Instead of sausage, swap in your favorite plant-based meat brand to make a vegetarian pigs in a blanket wreath.

How to Store Pigs in a Blanket Wreath

Store leftover pigs in a blanket in an airtight container in the refrigerator for up to four days. Reheat them in a 350° oven until the sausages reach an internal temperature of 165°.

Can you make a pigs in a blanket wreath ahead of time?

To prepare this pigs in a blanket wreath as a make-ahead appetizer, arrange the pigs in a blanket and form them into the wreath. Instead of baking, cover the wreath with wrap and refrigerate it for up to 24 hours. When you’re ready to bake, remove the wreath from the fridge about 20 minutes before baking to take the chill off the dough.

Alternatively, you can bake the pigs in a blanket wreath before your guests arrive and keep it warm in a 200° oven. Safely keep food warm for up to four hours if you don’t plan on leftovers (or up to two hours if you want to transfer the leftovers to the fridge).

Pigs in a Blanket Wreath Tips

Mark Derse for Taste of Home

How do you cut crescent dough for a pigs in a blanket Christmas wreath?

Unroll the crescent dough and remove the triangle pieces along the perforated marks. Using a sharp knife, slice each triangle lengthwise into three equal pieces. If you’re more of a visual learner, check out the video to watch how our Test Kitchen does it!

Can you make pigs in a blanket wreath with other types of dough?

Crescent dough is typical for pigs in a blanket recipes because of its buttery, salty flavor, but you can use other types of dough to make this wreath. Try puff pastry for an extra-buttery, flaky eating experience. You could also use thinly rolled biscuit or pizza dough. Just make sure the dough isn’t too thick or it won’t cook through and the wreath will have a gummy, underdone texture.

How do you serve Christmas pigs in a blanket wreath?

Pigs and a blanket are naturally tasty from the buttery crescent dough and flavorful sausages, so they don’t need to be served with a sauce. Simply transfer the wreath to a serving platter, and get ready to hear oohs and aahs from your guests! Of course, sauces are always welcome on an appetizer platter, so feel free to serve the wreath with a side of ketchup, barbecue sauce, ranch or a mustardy sauce like mustard pretzel dip.