Pigs In A Blanket Wreath: A Festive Holiday Showstopper

This Pigs in a Blanket Wreath is a festive holiday showstopper, perfect for gatherings and bursting with flavor!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 pieces

Course: Appetizers

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wreath

1 can Refrigerated crescent rolls Or puff pastry for a richer texture.
1 package Mini hot dogs Consider vegetarian hot dogs for a meat-free option.
1 tablespoon Dijon mustard Yellow mustard may be used for a milder taste.
1 egg Egg wash Alternatively, milk or a dairy-free option works well.
1 tablespoon Poppy seeds Flaky sea salt or everything bagel seasoning can substitute.
3 sprigs Rosemary Highly recommended for visual appeal.

For Dipping

1 cup Ketchup Grainy mustard or ranch dressing also pairs beautifully.

Equipment

Baking sheet
Parchment paper
small bowl
Pastry Brush

Method

Step‑by‑Step Instructions for Pigs In A Blanket Wreath

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the refrigerated crescent rolls, slice each triangle into thirds, and keep the dough cold.
Brush each dough strip with Dijon mustard evenly.
Wrap a mini hot dog with a dough strip and arrange them in a wreath shape on the baking sheet.
Whisk the egg and brush it over the wreath, then sprinkle poppy seeds on top.
Bake for 20-25 minutes until golden brown and fragrant.
Let it cool slightly, garnish with rosemary, and serve warm with dips.

Nutrition

Serving: 1pieceCalories: 210kcalCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 4IUCalcium: 2mgIron: 6mg

Notes

Assemble the wreath up to 24 hours in advance and cover with plastic wrap. Add the egg wash before baking.

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