Pigs In A Blanket Wreath
This Pigs in a Blanket Wreath is just about the cutest appetizer ever! I have so much fun making this delicious wreath and everyone always dives right in and gobbles it up! Perfect for Christmas or any holiday, it’s also always a favorite at potlucks and family gatherings!
I love it when tasty food also looks fabulous, and that’s the case with this amazing Pigs in a Blanket Wreath. I love dressing this fun appetizer up for Christmas, but you can also decorate it for Halloween, Thanksgiving, or any special occasion.
Pigs In A Blanket Wreath
I will also serve this easy appetizer recipe at family events, BBQs, parties, and gatherings of all kinds. It’s also a big hit on game day, and I’ve even taken this fun snack to tailgating events. It’s perfect, and everybody from kids to grandparents loves it!
Don’t be intimidated by this wreath! It’s quite easy to make, and when you start with refrigerated crescent dough and Lil Smokies, most of the work is already done!
Get the kids involved in helping you wrap the sausages, then just pop them in the oven to bake, and before long, you’ll be nibbling on a fabulous snack! Do your pigs in a blanket differently and turn them into a stunning wreath!
Why I love this recipe
- Pigs in a Blanket Wreath is fun and easy to make – and delish to eat!
- You can assemble the wreath ahead of time and bake it just before serving.
- Everyone loves pigs in a blanket!
Gather these ingredients
- Refrigerated crescent dough – You’ll need 2 cans.
- Lit’l Smokies – Or other cocktail sausagages.
- Cheddar cheese – I love extra sharp cheddar in this recipe.
- Cooking spray – Or olive oil.
- Everything But The Bagel – Seasoning blend.
- Garnishes to decorate your wreath – Cherry tomatoes, rosemary, etc.
- Condiments: Ketchup, Ranch dressing, mustard, or make your own Curry Dill Dip or make your own Chick-Fil-A-Sauce.
How To Make A Pigs In A Blanket Wreath
- Preheat your oven to 375-F and line a baking sheet with parchment paper.
- Unroll the crescent dough onto a piece of parchment paper to keep it from sticking.
- Drain the Lit’l Smokies and set them aside.
- Pinch together 2 of the crescent roll triangles to form a square. Cut down the middle of the square to create 2 ½-inch strips of dough.
- Slice thin slices of cheddar cheese that’ll fit on top of the crescent strip.
- Add a slice of cheese to the strip of crescent dough, then add a Lit’l Smokie.
- Roll the sausage up in the dough and transfer it to the baking sheet.
- Repeat until all the sausages are rolled up.
- Spray the tops of the pigs in a blanket with cooking spray or brush them with olive oil, then sprinkle the Everything But The Bagel seasoning on top.
- Bake in a preheated 375-F oven until golden brown. Cool and then arrange on your board.
- Place 3 small bowls around the outside of your board and fill them with mustard, ketchup, and ranch dressing.
- Build the wreath with the pigs in a blanket, making a circle around the board until you have the shape of a wreath.
- Place a thin row of rosemary sprigs in a circle on the inside of the wreath and add the cherry tomatoes around it to create a holiday wreath.
- Dig in!
Tips & substitutions
- Get creative and turn your Pigs In A Blanket Wreath into a Thanksgiving wreath, Halloween appetizer, Valentine’s Day snack, and more!
- Spice things up and use Pepper Jack cheese instead of cheddar.
- Switch out the dipping sauces! Offer chili sauce, honey mustard, BBQ sauce, chimichurri sauce, burger sauce, and all your favorites!
- You can prep the pigs in a blanket a day in advance. Keep them covered in the fridge until ready to bake.
Serve these Pigs in a Blanket Wreath along with other tailgating snacks like French Dip Sliders, Caramelized Onion Meatball Dip, and Shrimp and Sausage Kebabs. If you’re serving this fun wreath at a holiday party, add other festive snacks like Cranberry Cheesecake Bars, Puff Pastry Palmiers, and cocktail meatballs.
Leftover pigs in a blanket will keep in an airtight container in the fridge for 3-4 days. Warm them up in the oven, an air-fryer or the microwave. They’re also great cold, right out of the fridge!
Check out these awesome wreath recipes while you’re here
Get the Recipe:
Pigs in a Blanket Christmas Wreath
- 2 8 oz can refrigerated crescent dough
- 2 12 oz pkg Lit'l Smokies, cocktail sausages
- 1 8 oz extra sharp cheddar cheese
- Cooking spray or sprayed olive oil
- 2 Tbsp. “everything but the bagel” seasoning blend, we buy at Trader Joe’s
- 1 pint round cherry tomatoes
- 1 pkg fresh rosemary, garnish
- Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
- Unroll the crescent dough on a piece of parchment paper (so it doesn’t stick). Drain the Smokies (remove the juice), and set aside.
- Pinch together two of the crescent triangles (keep side by side) to create a square. With a sharp knife, cut down the square lengthwise to create ½ inch strips of dough.
- Slice 8 oz cheddar cheese into thin slices that will fit on the crescent strip (should be slightly thinner than the strip), and place on the dough, followed by a Lit'l Smokie.
- Roll the Smokie up in the dough and move to the baking sheet. When all Smokies are rolled up, spray with either cooking spray or oil, and sprinkle with the bagel seasoning..
- Bake for 9-12 minutes or until golden brown. Remove and allow to cool a bit before placing on the board.
- In 3 areas around the outside of the board, place the 3 small bowls of mustard, ketchup, and ranch dressing.
- Start building the wreath with mini dogs, around the bowls, all the way around the board, until you have the shape of a wreath!
- Place a thin row of rosemary sprigs in a circle on the inside of the wreath, then add round cherry tomatoes in various place to make a holiday wreath.
- Serve and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...