Pigs in a Blanket Christmas Wreath
Made on the 20-inch BIG BOARD
Ingredients
- 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
Instructions
- 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!