Introduction

This Pigs In A Blanket Wreath is a festive and fun twist on the classic appetizer. Perfect for parties or holiday gatherings, it combines mini hot dogs wrapped in buttery crescent rolls arranged in a beautiful, shareable ring. The touch of Dijon mustard and poppy seeds adds a delicious flavor boost.

The image shows a circular wreath of small golden-brown crescent rolls wrapped around mini sausages, each piece topped with a mix of black and white sesame seeds and coarse salt. Between the sausage pieces, melted cheddar cheese peeks out, adding a bright yellow layer. Fresh green rosemary sprigs are placed evenly around and inside the wreath, adding a fresh texture. In the middle of the wreath, there is a white bowl filled with creamy mustard dipping sauce that has small brown mustard seeds visible. The wreath sits on a white plate on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tube refrigerated crescent rolls
24 mini hot dogs
1/4 cup Dijon mustard
Egg wash (1 egg beaten with a little water)
2 teaspoons poppy seeds
Rosemary sprigs (for decoration)
Ketchup, for serving

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a large baking pan with parchment paper. Slice the crescent rolls lengthwise into thirds. Brush each piece all over with Dijon mustard.
Step 2: Place a mini hot dog on the thick end of each crescent triangle and roll it up tightly.
Step 3: Arrange the rolled pigs in a blanket side by side in a circle on the prepared baking sheet so they touch each other.
Step 4: Brush the entire wreath with egg wash, then sprinkle with salt and poppy seeds for extra flavor and texture.
Step 5: Bake for 15 to 20 minutes, or until the crescent rolls are golden and cooked through. Remove from the oven and let cool for at least 20 minutes.
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

For a spicy kick, mix a little hot sauce into the Dijon mustard before brushing the dough.
Try different mustards like honey mustard or whole grain for varied flavors.
Swap mini hot dogs for vegetarian sausages to make a meat-free version.
Adding cheese inside the crescent rolls with the hot dog can make the filling extra gooey and delicious.

Storage

Store leftover pigs in a blanket in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to keep the dough crisp. Avoid microwaving to prevent sogginess.

How to Serve

A round wooden board is filled with a circle of crescent rolls wrapped around small sausages, each topped with poppy seeds, showing the browned golden crust and bits of the sausage peeking out. Fresh green rosemary sprigs are tucked under the crescent rolls around the edge, with small red cherry tomatoes placed between some of the rolls. In the center of the board, there is a white ceramic bowl filled with smooth, thick red ketchup. The scene is set on a white marbled texture background with a black and white checkered cloth visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this wreath ahead of time?

Yes, you can assemble the wreath and refrigerate it covered for a few hours before baking. Just add the egg wash and toppings right before baking for the best results.

What can I use instead of poppy seeds?

If you don’t have poppy seeds, sesame seeds or everything bagel seasoning work well as a tasty alternative.

Pigs In A Blanket Wreath Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

This festive Pigs In A Blanket Wreath is a delightful appetizer perfect for parties and gatherings. Mini hot dogs wrapped in flaky crescent roll dough brushed with tangy Dijon mustard create a savory treat baked to golden perfection. Garnished with poppy seeds and fresh rosemary, and served with ketchup, this wreath is both visually appealing and irresistibly tasty.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 servings (one mini hot dog each) 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Wreath Ingredients

1 tube refrigerated crescent rolls
24 mini hot dogs
1/4 cup Dijon mustard
Egg wash (1 egg beaten with 1 tablespoon water)
2 teaspoons poppy seeds
Salt, to taste

Garnish

Rosemary sprigs (for decoration)
Ketchup, for serving

Instructions

Preheat and Prepare Dough: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking. Slice each crescent roll triangle lengthwise into thirds, creating thinner strips of dough.
Roll Mini Hot Dogs: Brush each dough strip generously with Dijon mustard for a tangy kick. Place one mini hot dog at the thick end of each dough strip and roll it up snugly to encase the hot dog completely.
Arrange in a Circle: Place the wrapped mini hot dogs side by side on the prepared baking sheet, forming a wreath shape by curving the ends around to connect in a circle. Make sure the rolls are touching so the wreath holds together while baking.
Add Egg Wash and Seeds: Brush the entire wreath generously with egg wash to promote golden browning. Sprinkle the surface lightly with salt and poppy seeds for added flavor and texture.
Bake the Wreath: Bake in the preheated oven for 15 to 20 minutes, or until the crescent rolls turn a beautiful golden brown. This ensures the dough is fully cooked and the wreath is crisp on the outside.
Cool and Garnish: Allow the wreath to cool for at least 20 minutes on the baking sheet. Arrange fresh rosemary sprigs around the inner circle of the wreath to add a festive and fragrant touch. Place a small bowl of ketchup in the wreath’s center for dipping.

Notes

Ensure the crescent rolls are sealed well around the mini hot dogs to prevent unrolling during baking.
Use refrigerated crescent roll dough for best results with flaky texture.
Rosemary sprigs add aroma and presentation but are not meant to be eaten.
Egg wash gives a shiny, golden crust—don’t skip it.
Allow the wreath to cool slightly before serving to prevent burns from hot dough or mustard.

Keywords: pigs in a blanket, appetizer, party food, crescent rolls, mini hot dogs, baking, finger food, snack wreath