Pigs In A Blanket Wreath
Ingredients
- 2 (8 ounce) cans refrigerated crescent roll dough
- 3 tablespoons Dijon mustard
- 2 ounces Cheddar cheese
- 1 (12 ounce) package mini sausages, such as Lil' Smokies®
- 1 large egg
- 1 tablespoon everything bagel seasoning
- 1/3 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons ground mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- rosemary sprigs for garnish (optional)
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
- Unroll and separate crescent dough into 16 triangles. Spread each triangle evenly with Dijon mustard. Use a pizza cutter or knife to make 2 cuts into each triangle to make 3 smaller triangles.
- Place 1 piece of cheese and 1 sausage at the bottom of each smaller triangle and roll all the way up. Place about 20 wrapped sausages on the baking sheet in a large circular shape with the sausages radiating from the center, and sides of each roll touching each other. Arrange remaining rolled sausages inside the larger ring, slightly overlapping, to form a double layer ring.
- Brush rolls lightly with egg and sprinkle evenly with bagel seasoning.
- Bake in the preheated oven until golden brown, 22 to 24 minutes.
- Meanwhile, for dipping sauce, combine mayonnaise, honey, stone ground mustard, vinegar, salt, and pepper in a small bowl and and whisk until well incorporated. Pour sauce into a bowl small enough to fit into the center of the crescent ring.
- Transfer ring to a serving platter and place sauce bowl inside the ring. Garnish with rosemary stems to resemble a holiday wreath. Serve warm or room temperature.
Source
Original recipe: View Original