Pigs in a Blanket Wreath: Easy Holiday Appetizer for Parties

The first thing that hits you is the buttery, golden aroma—like a blanket of savory promise wafting through the kitchen. Picture this: flaky crescent dough wrapped around juicy little sausages, all baked together in a stunning wreath shape that practically begs for a photo (and honestly, it’s Pinterest board gold). The sizzle as it comes out of the oven is like applause for your efforts. When I pulled my very first pigs in a blanket wreath from the oven, I just stopped for a second, took in the sight of those perfectly puffed crescents circling the platter, and grinned from ear to ear. It’s the kind of moment where you pause, take a deep breath, and just know you’ve got a winner on your hands.

I still remember the first time I made this for a family Christmas party—my uncle tried to sneak a piece before dinner, and my grandma shot him that look (you know the one). Before I knew it, half the wreath was gone, and I hadn’t even finished setting out the dipping sauces! It’s the kind of recipe that feels like pure, nostalgic comfort, but with a playful twist. When I was knee-high to a grasshopper, anything wrapped in bread was a treat, but this wreath takes things up a notch—perfect for parties, holiday brunches, or just making a regular Tuesday feel a little more special.

Honestly, I wish I’d discovered this pigs in a blanket wreath years ago. It’s dangerously easy, festive as all get-out, and always the star of the show. My friends ask for it every year, and I’ve tested it more times than I care to admit (in the name of research, of course). It’s become a staple for family gatherings, gifting, and those moments when you need a dish that feels like a warm hug around the table. If you’re looking to brighten up your holiday spread or impress your crew with minimal fuss, you’re going to want to bookmark this one.

Why You’ll Love This Pigs in a Blanket Wreath

Let’s face it—everyone loves pigs in a blanket, but this wreath version is a total game-changer. After years of working as a caterer and countless holiday parties under my belt, I can say with certainty: this is the appetizer that never lasts long. Here’s why you’re about to fall for it, too:

• Quick & Easy: Comes together in under 40 minutes, which means more time for chatting and less time in the kitchen.
• Simple Ingredients: Just crescent dough, mini sausages, and a few pantry staples. No weird grocery runs or complicated prep.
• Perfect for Parties: Designed for sharing, this wreath makes a gorgeous centerpiece for holiday tables, potlucks, or New Year’s Eve bashes.
• Crowd-Pleaser: I’ve served this to kids, teens, grandparents—you name it—and there are never leftovers. It’s always the first thing to vanish!
• Unbelievably Delicious: The combo of buttery dough and smoky sausage is comfort food at its best. Add a tangy dipping sauce, and you’re golden.

What makes this pigs in a blanket wreath different from the rest? I’ve learned a few tricks over the years: brush the dough with garlic butter for extra flavor, arrange the sausages tightly for a showstopping presentation, and bake just until golden for that perfect, pull-apart texture. No dry dough, no soggy bottoms—just pure handheld happiness.

It’s not just good—it’s that eyes-closed, savor-every-bite kind of good. The sort of recipe that turns simple ingredients into something memorable, and gives you a chance to make everyone at the party feel special. Whether you’re feeding a crowd or just want to make your family dinner a little fancier, this pigs in a blanket wreath is your ticket to easy entertaining (without the stress).

What Ingredients You Will Need

This pigs in a blanket wreath uses simple, tried-and-true ingredients. There’s nothing fussy here—just classic flavors and a few touches that make all the difference. Most of these are pantry staples or easy to find at any grocery store, so there’s no need to stress if you’re prepping last-minute.

• Refrigerated crescent roll dough (2 cans, 8 oz/226g each) – The base for our wreath! Pillsbury is my go-to for consistent results, but any store brand works in a pinch.
• Mini smoked sausages (1 package, 14 oz/396g, about 40 pieces) – Sometimes called cocktail sausages or “Lil’ Smokies.” I prefer Hillshire Farm, but use your favorite.
• Egg (1 large, beaten) – For that shiny, golden finish on the wreath.
• Butter (2 tbsp/28g, melted) – Brushed on top for extra richness and flavor.
• Garlic powder (1/2 tsp/2g) – Gives a subtle savory kick to the dough. Optional, but highly recommended.
• Poppy seeds or sesame seeds (1-2 tsp/3-6g, optional) – For a bit of crunch and a pretty finish.
• Fresh parsley (a handful, chopped, optional) – For color and a touch of freshness once baked.
• Dipping sauces – Ketchup, spicy brown mustard, honey mustard, sriracha mayo… whatever your crowd loves. Arrange them in the center of the wreath for easy dunking.

Ingredient Notes & Swaps:

• If you’re making this pigs in a blanket wreath gluten-free, swap in a gluten-free crescent dough (check the refrigerated section or specialty brands).
• No mini sausages? You can use hot dogs or vegetarian links, cut into 2-inch (5cm) pieces. They work just as well!
• For dairy-free, use plant-based crescent rolls and skip the butter or use a vegan alternative.
• Want more flavor? Sprinkle some shredded cheese inside each roll before wrapping, or add a pinch of dried herbs like thyme or rosemary.

All these ingredients play their part in making this pigs in a blanket wreath taste like a holiday party on a platter. If you want a shortcut, you can even prep the sausages and dough ahead of time—just assemble and bake when you’re ready to wow your guests.

Equipment Needed

You don’t need a fancy kitchen to pull off this pigs in a blanket wreath. Here’s what you’ll want on hand:

• Baking sheet or pizza pan – A large, rimmed baking sheet (about 12×17 in/30×43 cm) or a round pizza pan works best for shaping the wreath.
• Sharp knife or pizza cutter – For slicing the crescent dough into strips or triangles.
• Parchment paper – Keeps the wreath from sticking and makes cleanup a breeze.
• Pastry brush – For brushing melted butter and egg wash on top of the dough.
• Small bowl – To hold your beaten egg for the egg wash.
• Measuring spoons – For garlic powder and seeds (if using).
• Serving platter – For transferring your baked wreath and arranging dips in the center.

If you don’t have a pizza pan, a standard baking sheet works just fine—just shape the wreath in a circle, leaving space in the center for your dipping sauces. I’ve even used a piece of foil rolled into a ring as a guide for shaping before (it’s not fancy, but it works!).

For budget-friendly options, dollar store pastry brushes and small bowls do the trick. And if you don’t own a pastry brush, a folded paper towel dipped in butter works in a pinch—just watch your fingers! Wash your pan with hot, soapy water right after baking to keep it in good shape for next time.

How to Make a Perfect Pigs in a Blanket Wreath

Ready to make your new holiday favorite? Here’s how to assemble the ultimate pigs in a blanket wreath, step by step. I’ve included both US and metric measurements and all my best tips for a stress-free bake.

1. Prep your station: Preheat your oven to 375°F (190°C). Line your baking sheet or pizza pan with parchment paper for easy cleanup.
2. Open the crescent dough: Pop open 2 cans (8 oz/226g each) of refrigerated crescent dough. Unroll each can and separate into 16 triangles (you’ll have 32 triangles total).
3. Cut the dough: If your triangles seem really large, slice each in half lengthwise to make 64 smaller triangles. This makes the perfect dough-to-sausage ratio, trust me.
4. Wrap the sausages: Take 1 mini smoked sausage (about 40 total, 14 oz/396g) and roll it up in a triangle of dough, starting at the wider end and rolling toward the tip. Place the wrapped sausage, tip side down, on your prepared pan.
   • Personal tip: If you want a more “wreath-like” look, tuck the dough under each sausage so it doesn’t pop open while baking.
5. Arrange the wreath: Shape the wrapped sausages in a tight circle on your baking sheet, overlapping slightly and leaving an empty space (about 5-6 in/13-15 cm) in the center for your dipping bowls later.
   • Note: If you have extra dough or sausages, just start a second ring outside the first—it looks great and feeds more people!
6. Brush & season: Beat 1 large egg and brush it over the tops of the dough with a pastry brush. Follow with 2 tbsp (28g) melted butter mixed with 1/2 tsp (2g) garlic powder, brushing lightly for flavor. Sprinkle poppy or sesame seeds (if using) on top.
7. Bake: Place the wreath in your preheated oven and bake for 22-28 minutes, until the dough is puffed and deeply golden brown.
   • Sensory cue: The kitchen will smell buttery and toasty, and the sausages should be sizzling slightly.
   • Troubleshooting: If the wreath browns too quickly, loosely tent with foil for the last 5 minutes.
8. Cool & garnish: Remove the wreath from the oven and let it cool on the pan for 5 minutes. Use two large spatulas to carefully transfer to your serving platter. Sprinkle with fresh chopped parsley for a festive finish.
9. Serve: Place small bowls of your favorite dipping sauces in the center of the wreath, and let everyone dig in!

Pro Tip: If you want to prep ahead, assemble the wreath up to the egg wash step, cover tightly with plastic wrap, and refrigerate for up to 8 hours. Just brush with butter and bake when ready to serve!

Cooking Tips & Techniques for the Best Pigs in a Blanket Wreath

After making this pigs in a blanket wreath more times than I can count, I’ve picked up a few tricks (and had my fair share of “oops” moments). Here’s what I’ve learned for perfect results every time:

• Don’t overstuff the dough: If you use too much dough per sausage, the centers can end up doughy. Cutting the triangles smaller keeps the wreath light and crisp.
• Arrange tightly but not too tight: Overlapping the wrapped sausages creates that beautiful wreath look, but leave a little space for the dough to puff up as it bakes.
• Egg wash is key: That shiny, golden finish is thanks to the egg wash. Don’t skip it—it’s what makes your wreath look bakery-worthy.
• Get creative with flavors: Sometimes I tuck a little shredded cheese or a dab of spicy mustard inside the dough for a surprise burst of flavor. Just don’t overfill or the cheese will ooze out.
• Watch the bake time: Ovens vary, so start checking at 20 minutes. The dough should be deep golden brown, not pale. If it looks done but feels soft, give it a few more minutes.
• Rotate the pan halfway through: For even coloring, especially if your oven has hot spots.

Common mistakes and how to avoid them:

• Forgetting the parchment paper—been there, scraped that. Always line your pan for easy removal.
• If your dough is too warm, it can get sticky. Chill it for 5 minutes before wrapping if needed.
• Let the wreath cool slightly before moving to a platter. If you rush, it might break apart (I learned this the hard way one Christmas Eve!).

Timing and multitasking: While the wreath bakes, get your dipping sauces and garnishes ready. That way, you can pop it straight onto the table while it’s still warm—because, let’s face it, that’s when it’s at its absolute best.

Variations & Adaptations

This pigs in a blanket wreath is endlessly customizable, so you can tweak it for any occasion, diet, or craving. Here are a few fun variations I’ve tried (and loved):

• Vegetarian: Swap the mini smoked sausages for vegetarian or vegan sausage links. Slice to size and wrap as usual. I’ve used Beyond Sausage with great results.
• Cheesy Jalapeño: Place a small slice of cheddar and a thin slice of pickled jalapeño inside the dough before wrapping the sausage. Adds a spicy, melty surprise!
• Breakfast Style: Use breakfast sausage links and sprinkle cooked, crumbled bacon and shredded cheese on top before baking. Makes a killer brunch centerpiece.
• Gluten-Free: Use a gluten-free crescent dough (like Schär or Immaculate Baking) and gluten-free sausages.
• Everything Bagel: Sprinkle the wreath with everything bagel seasoning instead of poppy seeds for a deli-inspired twist.

Cooking Methods:

• Bake in an air fryer at 330°F (165°C) for 15-18 minutes for a smaller batch—just make a mini wreath.
• Make individual pigs in a blanket (no wreath) and arrange on a platter for easy grab-and-go snacking.

One of my favorite personal twists is to brush the dough with honey butter and sprinkle with a little sea salt before baking. The sweet-salty combo is downright addictive!

Serving & Storage Suggestions

For the best experience, serve your pigs in a blanket wreath warm, fresh from the oven. The dough is fluffiest, and the sausages are juiciest right after baking. Place on a large round platter, and fill the center with bowls of ketchup, honey mustard, sriracha mayo, or your favorite dip. A sprinkle of fresh parsley or chives adds festive color.

This wreath pairs beautifully with sparkling cider, holiday punch, or even a crisp pilsner. For a full spread, add a fresh green salad, cheese board, or roasted veggies on the side.

Storing leftovers: If you’re lucky enough to have any left, let the wreath cool completely, then wrap tightly in foil or store in an airtight container. Refrigerate for up to 3 days, or freeze individual pieces for up to 1 month.

Reheating: Warm leftovers in a 325°F (165°C) oven for 8-10 minutes. Avoid the microwave if you can—the dough gets soft and chewy. If reheating from frozen, add a few extra minutes to the oven time.

Honestly, the flavors are still great the next day, but nothing beats that fresh-from-the-oven magic. If you’re prepping ahead for a party, assemble the wreath and bake just before guests arrive for maximum wow factor.

Nutritional Information & Benefits

Here’s a quick look at the nutritional profile for a serving (about 2-3 pieces):

• Calories: 180
• Fat: 12g
• Protein: 5g
• Carbohydrates: 13g
• Sugar: 2g
• Sodium: 390mg

This pigs in a blanket wreath is not exactly diet food, but it’s a treat meant for sharing and celebrating. Key ingredients like mini sausages provide protein, and you can lighten it up by choosing turkey or chicken sausages and reduced-fat crescent dough. To make it gluten-free or dairy-free, just follow the adaptations above.

Potential allergens to watch for include wheat, dairy, eggs, and meat (for vegetarians/vegans). If you have specific dietary needs, adjust the sausages and dough to suit. From a wellness perspective, I’m all for enjoying your favorites in moderation—especially when they bring everyone together around the table.

Conclusion

There’s a reason this pigs in a blanket wreath has become my go-to holiday party appetizer—it’s easy, crowd-pleasing, and makes everyone feel welcome. Whether you stick with the classic or try a creative twist, it’s the kind of recipe that brings smiles and starts conversations. I love how simple ingredients can create something so festive and delicious (plus, it’s totally Pinterest-worthy!).

Don’t be afraid to make it your own—add your favorite cheeses, go spicy, or keep it classic. However you slice it, this wreath is sure to become a staple in your holiday traditions. If you give it a try, let me know in the comments how you served it or what fun twists you added. Snap a pic for your Pinterest or Instagram and tag me—I’d love to see your creations! Here’s to easy entertaining, good food, and making memories that last all year long.

Frequently Asked Questions

How far in advance can I assemble the pigs in a blanket wreath?

You can assemble the wreath up to 8 hours ahead. Cover tightly with plastic wrap and refrigerate. Brush with butter and bake just before serving for best results.

Can I freeze the pigs in a blanket wreath before baking?

Yes, you can freeze the unbaked, wrapped sausages in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 25-30 minutes.

What are the best dips to serve with this wreath?

Classic ketchup and yellow mustard are always winners. Honey mustard, barbecue sauce, sriracha mayo, or even ranch dressing work great, too. Offer a variety for your guests!

Can I make this recipe vegetarian or vegan?

Absolutely! Use vegetarian or vegan sausage links and plant-based crescent dough. Brush with olive oil instead of butter and check labels for your dietary needs.

My dough is getting sticky and hard to work with—what should I do?

If the dough gets too warm, chill it in the fridge for 5-10 minutes. Sprinkle a little flour on your hands and work quickly. Cooler dough is much easier to handle and shape.

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