Pigs In A Blanket Wreath Recipe
Introduction
This Pigs In A Blanket Wreath is a festive and fun appetizer perfect for parties and gatherings. It combines crispy crescent roll-wrapped mini hot dogs arranged in a charming circle, complete with flavorful mustard and a poppy seed topping. Serve it with ketchup for dipping and impress your guests with this easy-to-make crowd-pleaser.
Ingredients
- 1 tube refrigerated crescent rolls
- 24 mini hot dogs
- 1/4 cup Dijon mustard
- Egg wash (1 egg beaten with a splash of water)
- 2 teaspoons poppy seeds
- Rosemary sprigs (for decoration)
- Ketchup, for serving
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a large baking pan with parchment paper. Slice the crescent rolls lengthwise into thirds. Brush each triangle generously with Dijon mustard.
- Step 2: Place a mini hot dog on the thick end of each crescent roll triangle and roll it up tightly.
- Step 3: Arrange the wrapped hot dogs side by side in a circle on the baking sheet, making sure they are touching to form a wreath.
- Step 4: Brush the tops with egg wash and sprinkle with salt and poppy seeds for added flavor and texture.
- Step 5: Bake for 15 to 20 minutes until the crescents are golden brown. Let the wreath cool for at least 20 minutes before serving.
- Step 6: Decorate the inside of the wreath with rosemary sprigs and place a small bowl of ketchup in the center for dipping.
Tips & Variations
- Try swapping Dijon mustard for honey mustard or barbecue sauce for a different flavor twist.
- Use sesame seeds instead of poppy seeds if you prefer a different crunch and taste.
- For a cheesy version, add a slice of your favorite cheese inside the crescent roll before rolling up the hot dog.
Storage
Store any leftover pigs in a blanket wreath in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for about 10 minutes until heated through and crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this wreath ahead of time?
You can assemble the wreath a few hours before baking and keep it refrigerated. Just bring it to room temperature before baking for even cooking.
What if I don’t have mini hot dogs?
Regular hot dogs sliced into smaller pieces or cocktail sausages work well as substitutes in this recipe.
Print
Pigs In A Blanket Wreath Recipe
- Total Time: 35-40 minutes
- Yield: 24 pigs in a blanket servings (one wreath) 1x
Description
This Pigs In A Blanket Wreath is a delightful and festive appetizer perfect for parties and gatherings. Easy to make with refrigerated crescent rolls and mini hot dogs, it’s a fun twist on the classic snack arranged in a beautiful wreath shape, brushed with Dijon mustard and sprinkled with poppy seeds, then baked to golden perfection. Serve with ketchup for dipping and garnish with fresh rosemary for an impressive presentation.
Ingredients
Main Ingredients
- 1 tube refrigerated crescent rolls
- 24 mini hot dogs
- 1/4 cup Dijon mustard
- 1 egg (for egg wash)
- 2 teaspoons poppy seeds
- Salt, to taste
For Garnish and Serving
- Rosemary sprigs (for decoration)
- Ketchup, for serving
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a large baking pan with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare crescent rolls and wrap hot dogs: Slice the refrigerated crescent roll dough lengthwise into thirds to create thinner strips. Brush each strip all over with Dijon mustard to add tang and flavor. Place a mini hot dog at the thick end of each strip and roll it up tightly into a pig in a blanket.
- Arrange wreath on baking sheet: Place the wrapped mini hot dogs side by side in a circle on the prepared baking sheet, making sure they are touching to form a continuous wreath ring.
- Apply egg wash and season: Brush the entire wreath with beaten egg wash to achieve a glossy, golden finish when baked. Sprinkle with salt and poppy seeds evenly over the top for a nice crunch and a hint of flavor.
- Bake the wreath: Bake in the preheated oven for 15 to 20 minutes until the crescent dough is golden brown and fully cooked through.
- Cool and garnish: Allow the baked wreath to cool for at least 20 minutes so it holds its shape. Decorate around the inside of the wreath with rosemary sprigs for an aromatic, festive touch. Place a small bowl of ketchup in the center of the wreath for dipping.
Notes
- You can substitute the Dijon mustard with spicy brown mustard or honey mustard for different flavor variations.
- For added flavor, sprinkle sesame seeds or everything bagel seasoning instead of poppy seeds.
- To ensure even baking, keep the mini hot dogs uniformly sized.
- Serve warm or at room temperature for best taste and texture.
- The wreath can be assembled ahead and refrigerated; apply egg wash and poppy seeds just before baking.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: pigs in a blanket, appetizer, party snack, crescent rolls, mini hot dogs, baking, holiday wreath
