During the holiday season, there is something magical about the way that food brings everyone together! Whether it’s a cozy family dinner or a vibrant holiday party, the right dish can set the tone for your festive and joyful gathering. So, let’s spread some holiday cheer with my Pigs in a Blanket Holiday Wreath recipe! These bite size appetizers or snacks are the epitome of Christmas done right - sugar and spice and everything nice!
My Pigs in a Blanket Holiday Wreath recipe features savoury and fully cooked cocktail sausages. The sausages are wrapped in store-bought pastry dough and arranged in overlapping circles, creating a Christmas or holiday wreath. The pigs in a blanket are then brushed with an egg wash and seasoned with Everything Bagel Seasoning and garlic powder for an additional flavour boost. Not only does the egg wash help the seasoning adhere but it also gives the pastry the most beautiful golden-brown colour when cooked. Into the oven they go and watch this simple dish transform into the most cheerful, festive, tasty and satisfying centrepiece and bite! This Pigs in a Blanket Holiday Wreath wouldn’t be complete without an equally delicious dipping sauce. My 4 ingredient honey mustard dipping sauce takes this dish to new heights! Grab a piece, dip and enjoy!
This timeless finger foods classic is equal parts comforting and crowd pleasing! My Pigs in a Blanket Holiday Wreath recipe comes together in 30 minutes, uses a handful of simple and everyday ingredients and couldn’t be easier to make. These bite-sized wonders are the perfect addition to your Christmas, holiday or NYE celebration. So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting snack or appetizer ideas, try my Festive Goat Cheese Balls, Cranberry Brie Bites, homemade French Onion Dip, Caprese Skewers, Easy Cucumber Salmon Bites, Hot Spinach and Artichoke Dip, Shishito Peppers with Chili Lime, and Baked Brie with Honey recipes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 8 - 10
Ingredients:
Pigs in a Blanket
2 (226g) cans crescent roll dough, such as Pillsbury Crescent Rolls
1 package (500g) fully cooked cocktail sausages (See Notes below)
1 large egg
1 tsp cold water
1/2 Tbsp plus 1/2 tsp Everything Bagel Seasoning
1/2 tsp garlic powder
Arugula, as garnish
Honey Mustard Dipping Sauce
1/4 cup Dijon mustard
1 Tbsp whole grain mustard
1 Tbsp mayonnaise
2 tsp honey
Instructions:
Preheat the oven to 375F and line a 11” x 17” rimmed baking sheet with parchment paper. Remove the cocktail sausages from their package, pat dry with a paper towel and set them aside.
Remove the crescent dough from the can and unroll it onto a cutting board. Separate the dough into triangles, using the perforated lines as a guide.
Using a pizza cutter or a sharp pairing knife, cut each triangle into 3 long triangular strips. Repeat the process for the remaining triangles.
Add a cocktail sausage to the base (widest portion) of the triangular strip. Roll the dough around the sausage, pressing the pointed end into the dough to seal it. Repeat the process for the remaining cocktail sausages and dough.
Place a 6” bowl (bottom-side up) into the centre of the parchment-lined baking sheet and arrange 23 pigs in a blanket in a circle fashion around the bowl. The pigs in a blanket should be placed next to one another (slightly touching), with the seam-side down.
Then, remove the bowl and arrange the remaining 17 pigs in a blanket inside the larger circle. You want the pigs in a blanket to touch and slightly overlap the existing circle.
To a small bowl, crack an egg and add 1 tsp cold water. Whisk until fully incorporated. Brush the egg wash over the dough and season with garlic powder and Everything Bagel Seasoning.
Bake for 20 minutes or until the pastry is golden-brown in colour.
While the wreath is cooking, to a small bowl, add the Dijon and whole grain mustards, mayonnaise and honey and whisk until combined. Set aside.
Remove the Pigs in a Blanket Holiday Wreath from the oven and let it stand for 10 minutes.
Carefully transfer it to a large platter or cutting board. Garnish with arugula for some festive flair.
Place the bowl of honey mustard dipping sauce into the centre of the wreath and serve and enjoy!
Notes:
Cocktail Sausage Substitutes: I love using fully cooked, mini cocktail sausages for their flavour, size and taste. These sausages are made of pork and beef and add a ton of rich flavour to this dish. If you can’t find mini cocktail sausages at your local grocer, you can simply substitute them with a 375g package of regular (not jumbo) all-beef hot dogs. Using a sharp pairing knife, cut each into 3 equal pieces. Grab the hot dog and some dough and roll away!
Reheating Leftovers: If you are lucky enough to have leftovers and you want to indulge the next day, simply preheat your oven to 350F and line a 8" x 10" metal baking dish with parchment paper. Place the remaining pigs in a blanket onto the parchment-lined baking dish and pop them into the oven to reheat. Cook for 8 - 10 minutes or until warmed through. Remove them from the oven and let them stand for at least 5 minutes. Serve and enjoy!