Pig in a Blanket Wreath Recipe

If you’re looking for the ultimate showstopper appetizer that’s both adorable and delicious, you’re going to love this Pig in a Blanket Wreath Recipe. It’s a charming twist on a classic favorite, perfect for holiday parties, game days, or any gathering where finger foods reign supreme. I absolutely love how this recipe looks on the table—a golden, buttery crescent wreath filled with smoky little sausages, all wrapped up and ready to devour. Trust me, once you try this, you’ll want to make it again and again!

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Ingredients You’ll Need

This recipe keeps it simple with just a few ingredients that come together beautifully. The refrigerated crescent rolls offer that perfect flaky texture, while the miniature smoked sausages bring all the savory goodness. Plus, the fresh rosemary and cherry tomatoes? They just elevate the whole presentation and aroma.

• Refrigerated crescent rolls: Look for the classic dough that shapes easily and bakes up golden.
• Miniature smoked sausages: These bite-size sausages are perfect—if you can’t find smoked, regular cocktail wieners work fine too.
• Fresh rosemary sprigs: Adds a fragrant, piney aroma—don’t skip even if it’s just for garnish.
• Cherry tomatoes: Adds pops of color and freshness around the wreath.
• Sliced provolone cheese (optional): If you want to get a little fancy, use star-shaped cutters for a festive touch on top.

Variations

I often tweak this Pig in a Blanket Wreath Recipe depending on who I’m making it for or what I have on hand. Don’t be afraid to get creative—this recipe is super forgiving and lends itself to fun personal touches.

• Cheese-Stuffed Sausages: Sometimes I slip a little cheese inside each mini sausage before wrapping—it melts and is total mouthwatering magic.
• Spicy Kick: Add a sprinkle of crushed red pepper flakes or a dash of smoked paprika to the crescent dough before rolling up for a subtle heat.
• Vegetarian Version: Swap the sausages for vegan sausage links—the crescent dough still wraps up perfectly.
• Holiday Colors: Try adding diced red and green bell peppers around the wreath instead of tomatoes for a holiday color pop.

How to Make Pig in a Blanket Wreath Recipe

Step 1: Prepare the Crescent Dough and Sausages

First things first, preheat that oven to 350°F. Unroll your crescent roll tubes and separate each into eight triangles. Now, here’s where a little trick comes in—I cut 14 of those triangles lengthwise into three smaller triangles each. You want these smaller triangles to wrap your tiny sausages just right. Don’t worry about the last two whole triangles; we’ll use those later for the bow. It might feel a little fiddly at first, but once you get the rhythm, it’s super easy.

Step 2: Roll Up the Sausages

Place one miniature sausage right on the wide end of each of your smaller dough triangles. Roll the dough up tightly, making sure the point of the triangle is tucked under the sausage—this helps keep everything sealed during baking. I like to line these up on my counter as I go, so they’re ready to assemble.

Step 3: Form the Wreath

Grab a parchment-lined baking sheet to keep things mess-free. Arrange 24 of those sausage rolls in a 10-inch circle—point side down so your blanket side stays crisp. Then, place the remaining sausage rolls inside to form a smaller 7-inch circle. Here’s a tip: you want the rolls touching but not squished. Trust me, they need that little handshake to bake together so the wreath holds when you move it.

Step 4: Bake Until Golden

Pop your wreath into the oven and bake for 16 to 18 minutes. You’re looking for that perfect golden brown crust on the crescent dough. Keep an eye so it doesn’t overbake—it should be flaky and inviting, not burnt. While that’s in, get ready to craft your bow.

Step 5: Create the Bow

Take the two remaining whole dough triangles and place them on another parchment-lined sheet. To shape your bow, cut off about two-thirds of the triangle to make the tail, trim the top to form the wings, and use a small piece to wrap the center as the knot. Bake for 10 to 12 minutes until golden and puffy. This step always feels a little like crafting, which I love—it makes your wreath pop with personality.

Step 6: Assemble and Garnish

Let your sausage wreath cool for about five minutes—this helps it hold together when you transfer it to a serving platter. Place the dough bow at the bottom like a gift, and surround or decorate with fresh rosemary sprigs and cherry tomatoes. And hey, if you don’t have fresh rosemary, no worries! It’s just for a festive look, so you can skip or swap it out.

How to Serve Pig in a Blanket Wreath Recipe

Garnishes

I’m a big fan of the simple yet elegant garnish here. Fresh rosemary sprigs scattered around and tucked within the wreath add that lovely piney scent and make the whole thing pop visually. Cherry tomatoes are another favorite of mine for freshness and a burst of color. If you want to go fancy, using star-shaped provolone cheese cutouts is a fun way to sprinkle some holiday cheer.

Side Dishes

This wreath pairs perfectly with fresh veggie platters, tangy mustard dips, or even a light mixed greens salad to balance out the richness. For game days, some baked potato wedges or cheesy dips make a great combo. I’ve also served it alongside a simple fruit salad to add a refreshing contrast.

Creative Ways to Present

A few times, I’ve placed this wreath on a wooden cutting board and added holiday-themed napkins underneath for a rustic vibe. Another time, I used it as the centerpiece surrounded by small bowls of different mustards, cheese spreads, and pickles—guests loved the variety. For kids’ parties, I made mini wreaths with smaller circles and let the little ones add their own toppings!

Make Ahead and Storage

Storing Leftovers

Leftovers? Yes, please! I wrap the cooled wreath tightly in aluminum foil or plastic wrap and keep it in the fridge. It stays good for about 2 to 3 days. When I want to enjoy it again, I just reheat it for a few minutes in the oven to get that crispiness back.

Freezing

I’ve also frozen the unbaked sausage rolls individually before assembling the wreath. That way, when I’m ready to party, I just thaw, assemble, and bake fresh. If you want to freeze the whole baked wreath, wrap it tightly and use within a month for best flavor.

Reheating

To reheat, I preheat the oven to 325°F and pop the wrapped wreath on a baking sheet for about 10-12 minutes. This method keeps the crescent dough flaky and the sausages warm without drying them out. Avoid microwaving if you can—it tends to make the dough soggy.

FAQs

Final Thoughts

This Pig in a Blanket Wreath Recipe has become one of my go-to party pleasers, and honestly, it’s more fun to make than regular pigs in a blanket. The wreath shape brings everyone together—literally—and the buttery, flaky dough paired with smoky sausages is just unbeatable. Whether you’re hosting a holiday gathering or just looking for a festive snack, this recipe will win your crowd over every time. Give it a try and watch it disappear fast—just like it did in my house!

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