If you’re on the hunt for the ultimate party appetizer that’s equal parts adorable and delicious, I absolutely love sharing my Festive Pigs in a Blanket Wreath Recipe with friends and family. This isn’t your average pigs in a blanket — it’s a beautiful, buttery wreath filled with miniature smoked sausages, all wrapped in flaky crescent dough and baked to golden perfection. Garnished with fresh rosemary and a charming crescent dough bow, it’s the kind of festive dish that instantly brings smiles and gets everyone reaching for seconds. Trust me, you’ll want to keep this recipe handy all season long.
Why You’ll Love This Recipe
- Festive and Fun: The wreath shape turns a classic snack into a centerpiece that wows at any party.
- Simple Ingredients: Using refrigerated crescent dough means less prep but all the flaky goodness.
- Crowd-Pleasing Flavor: Smoky sausages wrapped in buttery pastry keep everyone coming back for more.
- Easy to Customize: You can tweak the garnishes or add cheese stars for a personal touch.
Ingredients You’ll Need
These ingredients come together to create a mouthwatering treat that balances smoky, buttery, and herby flavors perfectly. Make sure to pick good quality smoked sausages and fresh rosemary to get that extra pop in taste and aroma.
- Refrigerated crescent rolls: I always keep these in my fridge for quick, flaky dough — they’re perfect for rolling up the sausages and shaping the wreath.
- Miniature smoked sausages: Go for smoky and flavorful; these little sausages bake beautifully inside the dough.
- Fresh rosemary sprigs: Beyond the aroma, rosemary adds color and festivity — plus, it’s a simple garnish that feels classy.
- Cherry tomatoes: Optional, but they add a burst of color and juiciness, making the wreath pop visually on the plate.
- Sliced provolone cheese: Cut with star-shaped cookie cutters, these add a whimsical touch and a bit of melty richness if you like cheese.
Variations
I love how adaptable this Festive Pigs in a Blanket Wreath Recipe is — you can make it your own by swapping ingredients or adding festive flairs. Don’t hesitate to put your spin on it!
- Cheese lovers: I’ve added shredded sharp cheddar inside the rolls before, and it melts into a gooey surprise worth every bite.
- Spicy kick: Adding a dash of cayenne pepper or using spicy sausages brings an exciting warmth that the whole family enjoyed once at a game day party.
- Vegetarian version: Substitute mini vegetarian sausages or even little cheese-stuffed breadsticks if you want to cater to veggie guests.
- Holiday theme: Swap rosemary for sage or thyme for a seasonal twist — I like pairing sage with the savory sausage in the fall.
How to Make Festive Pigs in a Blanket Wreath Recipe
Step 1: Prep the dough and cut the triangles
Preheat your oven to 350°F — you want a hot, even bake to make that pastry golden and flaky. Unroll your crescent dough tubes and separate each into eight triangles. Here’s the trick: cut 14 of those triangles lengthwise into three smaller triangles. This is what gives you the perfect size for each little blanket that wraps the sausage. Set the remaining two full triangles aside for your wreath’s bow later. This step is key because it ensures you get enough mini pigs for your circle without wasting dough.
Step 2: Roll up the miniature sausages
Place one sausage on the wide end of each of those smaller triangles, then roll them up nice and tight. I like to tuck the pointy ends underneath so they don’t unroll while baking — you’ll find that helps the wreath keep its shape beautifully. It’s a bit like wrapping tiny presents!
Step 3: Arrange the wreath on a baking sheet
Grab a 10-inch circle template in your mind or lightly mark one on the parchment paper-lined baking sheet. Arrange 24 of your sausage rolls point side down around that circle, making sure the rolls touch but aren’t crowded — this is what helps the wreath stay connected when baked. The rest (walk me through counting, right? 18 leftover rolls) go in the center, arranged in a 7-inch circle. When I first tried this, spacing was my nemesis — don’t cram them, or the dough won’t bake evenly!
Step 4: Bake the wreath and make the bow
Bake for 16 to 18 minutes or until golden brown. While the wreath is baking, shape your two reserved full triangles into a festive bow. Here’s what I discovered works best: cut off about two-thirds of the triangle to create the bow’s tail, trim the top portion to shape the wings, and then wrap one of the trimmed pieces around the center where the wings meet to form the knot. Pop your bow on a separate parchment-lined sheet and bake it for 10 to 12 minutes until golden. The bow adds such a charming touch — it’s worth the little extra effort!
Step 5: Assemble and garnish your wreath
Once baked, let the wreath cool for about five minutes to help it firm up. Carefully transfer it to your serving platter and place the bow at the bottom. Garnish with fresh rosemary sprigs — don’t stress if you don’t have fresh; the rosemary is mainly for show, but it does add a lovely fragrant finishing touch that your guests will notice. Cherry tomatoes and star-shaped provolone cheese stars are perfect for adding color and whimsical festivity if you decide to include them.
Pro Tips for Making Festive Pigs in a Blanket Wreath Recipe
- Don’t Overcrowd: I learned the hard way that if the rolls are too squished, the dough won’t bake through properly, and the wreath can fall apart.
- Secure the Roll Ends: Pinching the dough tips under the sausage keeps everything tight and neat when baking.
- Use Parchment Paper: This makes cleanup a breeze and helps you move the wreath without awkward breaks.
- Warm Sausage Preference: I like to let sausages come to room temp before rolling for an even bake and juicier bites.
How to Serve Festive Pigs in a Blanket Wreath Recipe
Garnishes
I usually go with fresh rosemary sprigs because they add such a bright, piney aroma that feels like the holidays in every breath. Cherry tomatoes scattered around give a pop of festive red, and sometimes, I add star-shaped provolone cheese slices for a cute, cheesy detail. These little touches make the wreath feel extra special and super inviting on the table.
Side Dishes
To round out the spread, I like pairing this wreath with colorful veggie trays, tangy mustard or cheese dips, and sometimes a light salad to balance the richness. You’ll find that the smoky sausages and buttery dough pair beautifully with crisp, fresh sides to keep things lively and fresh during the party.
Creative Ways to Present
Once, I set the wreath on a rustic wooden board framed by small pinecones and fairy lights for a winter holiday party—it was a showstopper! You can surround the wreath with rosemary sprigs and little bowls of mustard or cranberry sauce for dipping. If you’re bringing this to a potluck, wrapping the whole platter with a big festive ribbon is a cute touch that gets everyone excited before they even take a bite.
Make Ahead and Storage
Storing Leftovers
I always keep any leftovers in an airtight container in the fridge; they stay pretty fresh for up to two days. Just make sure they’ve cooled completely before storing so the dough doesn’t get soggy. When I open the container, the aroma of baked crescent and smoky sausage still fills the air — such a comforting reminder.
Freezing
Here’s a little secret I picked up: you can freeze the unbaked wreath components! Roll your mini sausages in the dough, arrange them on parchment-lined trays, and freeze until solid. Then pop them into a freezer-safe bag. When you’re ready, arrange the frozen rolls into the wreath shape and bake straight from frozen, adding a few extra minutes to the bake time. This trick saves so much pre-party stress!
Reheating
To bring the leftovers back to life, I pop them in a 350°F oven for about 8-10 minutes — the crescent dough crisps up nicely without drying out the sausage. Avoid the microwave if you want to keep that golden, flaky texture.
FAQs
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Can I make the Festive Pigs in a Blanket Wreath ahead of time?
Absolutely! You can assemble the wreath a day before and keep it covered in the fridge. Then bake it fresh on party day. Alternatively, freeze the assembled mini rolls and bake them from frozen when needed.
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What sausages work best for this recipe?
Mini smoked sausages, like cocktail smokies or little smoked links, work best because they have good flavor and fit perfectly in the crescent dough pieces. Avoid fresh or raw sausages to ensure even cooking.
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Can I add cheese inside the rolls?
Yes! Adding a small slice or shredded cheese inside the dough before rolling the sausage creates a delicious, melty center. Provolone or sharp cheddar both pair nicely.
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Is fresh rosemary necessary for garnish?
Not at all. Fresh rosemary adds aroma and visual appeal but isn’t essential. You can skip it or substitute with other fresh herbs or even parsley if you prefer.
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How do I keep the wreath connected when serving?
Make sure the rolls are touching but not stuffed in too tightly before baking. This way, the baked dough “glues” them together naturally. Cooling the wreath briefly before moving also helps prevent it from breaking apart.
Final Thoughts
Honestly, this Festive Pigs in a Blanket Wreath Recipe has become one of my go-to festive appetizers because it’s both a delicious snack and a conversation starter. Every time I bring it out, people marvel at the presentation before diving in and raving about the flavors. If you want a fun, easy-to-make dish that looks like a special occasion, this wreath is the perfect pick. I can’t wait for you to try it and enjoy the smiles it brings to your table!
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Festive Pigs in a Blanket Wreath Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3 1/2 dozen (approximately 42 pieces) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Pigs in a Blanket Wreath is a festive and charming appetizer featuring miniature smoked sausages wrapped in flaky crescent roll dough, baked to golden perfection and arranged in a beautiful wreath shape. Garnished with fresh rosemary sprigs and cherry tomatoes, and optionally decorated with star-shaped provolone cheese cutouts and a crescent dough bow, it is perfect for holiday gatherings and celebrations.
Ingredients
Primary Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 42 miniature smoked sausages
Garnish
- Fresh rosemary sprigs
- Cherry tomatoes
Optional
- Sliced provolone cheese, cut with star-shaped cookie cutters
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature.
- Prepare Crescent Dough: Unroll the crescent dough tubes and separate each tube into eight triangles. From these 16 triangles total, cut 14 of them lengthwise into three smaller triangles each, resulting in multiple small dough pieces to wrap the sausages. Set the remaining 2 whole triangles aside for later use in creating the bow.
- Wrap Sausages: Place one miniature smoked sausage on the wide end of each of the smaller triangles. Roll the dough tightly around each sausage, forming the classic pigs in a blanket shape.
- Form the Wreath: Arrange 24 of the sausage rolls on a parchment-lined baking sheet in a 10-inch circle, placing them point side down. Then, arrange the remaining sausage rolls in the center of this ring to form a 7-inch circle, making sure the rolls are touching but not overcrowded. This will allow the rolls to bake together and stay connected.
- Bake the Wreath: Bake in the preheated oven for 16 to 18 minutes or until the dough is golden brown and cooked through.
- Create and Bake the Bow: Using the two reserved dough triangles, cut off roughly two-thirds of each triangle to form the bow’s tails. Trim the top portions to make the bow’s wings and use trimmed pieces to form the knot by wrapping where the wings meet. Place the bow on another parchment-lined baking sheet and bake for 10 to 12 minutes or until golden brown.
- Cool and Assemble: Allow the baked sausage ring to cool for five minutes. Carefully transfer it to a serving platter. Position the baked crescent dough bow at the bottom of the wreath.
- Garnish: Decorate the wreath with fresh rosemary sprigs and cherry tomatoes. Optionally, add star-shaped provolone cheese cutouts for an extra festive touch.
Notes
- This pigs in a blanket wreath makes a perfect, eye-catching appetizer for holiday parties and gatherings.
- The fresh rosemary garnish adds a lovely aroma and festive appearance, but can be omitted without affecting the taste significantly.
- Make sure not to overcrowd the sausage rolls when baking so they can adhere to each other and stay connected as a wreath.
- The bow adds a charming decorative element but can be omitted if you’re short on time.
- Use crescent dough that is refrigerated and not left out for best results in handling and baking.
Nutrition
- Serving Size: 1 sausage roll
- Calories: 72
- Sugar: 1g
- Sodium: 181mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 6mg
