Christmas Pigs in a Blanket Wreath

Christmas Pigs in a Blanket Wreath

Individual crescent-wrapped cocktail sausages bake together in a golden, pull-apart wreath, with a bowl of cranberry-Dijon dip in the center. Tracing a circle on parchment helps keep the ring round and leaves enough room for the dip. Cut the dough to fit your sausages, then use the pastry’s color—not just the clock—to decide when the wreath is done. A brief rest makes the warm ring easier to move without pulling the pieces apart.

Ingredients for Christmas Pigs in a Blanket Wreath

• 1 (8-ounce) can refrigerated crescent-roll dough (225g)
• About 24 mini smoked sausages or cocktail sausages (340g)
• 1 egg, beaten
• 1/2 cup whole-berry or jellied cranberry sauce (140g)
• 1 teaspoon Dijon mustard, plus more to taste
• 1 teaspoon honey, or to taste
• Optional: 2 tablespoons finely grated Parmesan
• Optional: 1 small bunch curly parsley, in small sprigs or roughly chopped

How to Make Christmas Pigs in a Blanket Wreath

1. Prepare the baking sheet: Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment. Trace a roughly 10-inch circle on the underside of the parchment, with space inside the circle for a small dip bowl.
2. Wrap the sausages: Unroll the chilled dough and separate it at the perforations. Cut the triangles into smaller pieces sized to fit the sausages. Wrap one piece around each sausage, leaving an end visible where practical, and place each parcel seam-side down.
3. Shape the wreath: Arrange the parcels around the traced circle, with the visible sausage ends facing outward or slightly upward. Place them close enough to form a pull-apart ring without pressing them tightly together. Use a small bowl to check the center opening if helpful, but remove it before baking.
4. Brush and bake: Lightly brush the exposed dough with beaten egg, without letting it pool on the parchment. Sprinkle with Parmesan if using. Bake uncovered for about 18 to 22 minutes, starting to check at 15 minutes. The tops and exposed edges should be golden brown, with no pale, raw-looking dough where the parcels meet. If the pastry is still pale, continue baking and check frequently. Rotate the sheet only if your oven browns unevenly.
5. Make the dip and serve: Stir together the cranberry sauce, Dijon, and honey. Taste and adjust the mustard or honey to suit the cranberry sauce. Let the wreath cool on the sheet for 5 to 10 minutes, until firm enough to move. Transfer it carefully with a wide spatula, or serve it from the parchment-lined sheet. Place the dip in a small bowl in the center and add parsley just before serving, if using.

Dip and Pastry Finish Options

For a different dip, serve the wreath with barbecue sauce or another preferred dip in place of the cranberry-Dijon mixture. For a buttery pastry finish, use melted butter instead of egg wash and choose either poppy seeds or everything seasoning in place of Parmesan.

How to Store and Reheat Leftovers

Cool the baked wreath to room temperature, cover it, and refrigerate for up to 3 days. Store leftover cranberry dip separately in a covered container for up to 1 week.

Reheat the wreath uncovered in a 350°F (175°C) oven for about 10 to 15 minutes, or until hot. Avoid the microwave, which can soften the pastry. To assemble ahead, cover and refrigerate the unbaked wreath until ready to bake; no exact make-ahead window is established.

Nutrition

Approximate nutrition per serving, based on 1 of 9 servings: 235 calories, 7g protein, 15g fat, and 19g carbohydrates. Approximate nutrition per 100g: 270 calories, 7g protein, 17g fat, and 21g carbohydrates. Values vary with the dough, sausages, and cranberry sauce used.