Festive Pigs in a Blanket Wreath
Create a festive and fun appetizer with this Pigs in a Blanket Wreath recipe. Mini hot dogs are wrapped in crescent rolls, baked until golden, and arranged into a delightful edible wreath, perfect for entertaining.
Equipment
- Large Baking Pan
- Parchment Paper
- Small Bowl
Ingredients
Main Ingredients
- 1 tube Refrigerated Crescent Rolls
- 24 Mini Hot Dogs
- 1/4 cup Dijon Mustard
- Egg Wash
- 2 tsp. Poppy Seeds
- Rosemary Sprigs for decoration
- Ketchup for serving
Instructions
Instructions
- Preheat oven to 375°F and line a large baking pan with parchment paper. Slice crescent rolls lengthwise into thirds, then brush each piece with Dijon mustard.
- Place a mini hot dog on the thick end of each crescent roll triangle and roll it up. Arrange the rolled pigs in a blanket in a circle on the baking sheet, ensuring they are touching.
- Brush the arranged pigs in a blanket with egg wash and sprinkle with salt and poppy seeds. Bake for 15 to 20 minutes, until golden, then let cool for at least 20 minutes.
- Once cooled, lay rosemary sprigs around the inside of the wreath for decoration and place a small bowl of ketchup in the center for serving.
Notes
For a sweeter twist, you can brush the crescent rolls with honey mustard instead of Dijon. Ensure the pigs in a blanket are touching to form a cohesive wreath shape. This appetizer is best served warm, but also delicious at room temperature.