Holiday Pigs in a Blanket Wreath

Alright, so picture this: it’s Christmas Eve, everyone’s hungry (again), the tree lights are blinking, and I’m frantically trying to get something crowd-pleasing on the table before my dad eats all the nuts. Enter the Holiday Pigs in a Blanket Wreath—honestly, this wreath has saved me more than once. The first time I made it, I didn’t have enough mini hot dogs so I, kind of awkwardly, cut up regular ones and shaped them into weird crescent rolls that looked like wonky sausages... but nobody seemed to care. In fact, my uncle kept coming back for more, saying “These are wicked, what’s your secret?” (Spoiler: it’s just store-bought dough. We don’t have to tell anyone though.)

Why You'll Love Making This Wreath (And I Mean Love)

I make this when a regular tray of nibbles just won’t cut it—or if I’m honestly running low on time. My family goes absolutely wild for it because you get those buttery, flaky bits with a salty, meaty bite (my cousin calls it “fancy kid food,” which, fair). Occasionally, I’ll try to get fancy with the dipping sauce and someone will swipe it before I’ve even set it down. Don’t be surprised if they all disappear faster than you can say, “Save me one!” Oh, and if I can manage it after two glasses of mulled wine, anyone can.

What You Need (And Some ‘Meh, That’ll Do’ Swaps)

• 2 rolls refrigerated crescent dough (Pillsbury is my go-to, but I’ve grabbed store brand in a pinch and no one noticed)
• 1 package (about 450g) mini cocktail sausages (or, honestly, slice up some regular hot dogs—just don’t fuss too much)
• 1 egg (for brushing, but I’ve skipped it when I, er, forgot)
• 1 tablespoon poppy seeds or sesame seeds (optional, but adds a nice crunch)
• About a cup of shredded cheese (cheddar or mozzarella, whatever’s lurking in the fridge—my grandmother swears by “farmhouse cheddar,” but any cheese works fine)
• Fresh rosemary or parsley sprigs for garnish (optional and mostly for looks, if we’re being real)
• Dipping sauces: mustard, ketchup, or this crazy delicious honey-mustard from Simply Recipes

How I Actually Make This (And Where It Gets Messy)

1. Preheat your oven to 190°C (375°F). Grease a big baking sheet (bonus points for a round one, but honestly, a normal rectangle works just fine).
2. Unroll the crescent dough and separate it into triangles. Sometimes the perforations don’t line up. Just pinch them together—no one will see once it’s baked.
3. Arrange the triangles in a circle on your sheet, with the points facing outward and the wide ends overlapping to make a wreath (if it isn't a perfect circle, don't stress).
4. On the wide edge of each triangle, lay a sausage. Sprinkle a decent handful of cheese on top of the sausages (this is where I usually snag a little piece of cheese for myself).
5. Roll each triangle over the sausage toward the tip, tucking things in as best you can—mine always look a bit lumpy at this part. Don’t worry if it looks weird. It works out in the oven’s magic.
6. Brush the tops with beaten egg (or don’t, if you, like me, sometimes forget the egg). Sprinkle on some seeds if you’re feeling posh.
7. Bake for about 22–27 minutes, or until golden and puffy and just a little bit irresistible. (Watch the bottom—burned bottoms are no fun; learned that the hard way.)
8. Let it cool for about five-ish minutes. Slip a spatula under and coax it gently onto your serving platter. Garnish with those fresh herbs if you want to be “fancy Christmas magazine.” Best dipping sauce ideas here

Stuff I Discovered (The Weird Way)

• If you go too heavy on the cheese, it oozes out and makes a gooey mess. But, honestly, that's not the worst thing either.
• One time, I tried using vegan sausages… Not my best work. They got kind of mushy. Probably should find a firmer brand next attempt.
• I thought parchment paper was essential, but with a decent greasing, you really don’t need it. (Don’t overthink it.)
• Kid helpers will roll these any old way—and it still works out.

If You Want To Change Things Up

I've tried swapping the crescent dough for puff pastry—tasted great, but it was super flaky and kind of turned into a hilarious mess when people picked it up. Or, swap in everything bagel seasoning for the seeds if you want it jazzier. Jalapeño slices tucked in with the sausages for a kick? Been there, loved that. And, okay, once I tried brining the sausages beforehand, thinking I was clever—turned out way too salty. Probably stick to simple.

What If You Don’t Have Something?

• No fancy baking sheet? Just use any ovenproof pan. I’ve used a pizza tray, and it worked great (even a roasting tin that one weird Christmas).
• No pastry brush? Just sort of dab on the egg with your fingers or the back of a spoon. You’re still winning.

How to Store (But Who’s Got Leftovers?)

If—big if—there’s any left, pop slices in an airtight container in the fridge. Good for about two days. I think it tastes better the next day, kind of like cold pizza (don’t judge). You can reheat gently in the oven to crisp things back up, but honestly, in our house it never lasts that long!

Serving Vibes (And Family Quirks)

I always plunk it on a big wooden board, scatter rosemary sprigs around so it looks way more impressive than it is, and put a couple of dipping bowls in the middle. My sister always insists on honey-mustard; my dad goes straight for classic yellow mustard. Or sometimes just serve it with toothpicks and let the chaos commence.

If I really want to make folks laugh, I add a few Christmas paper crowns to the platter for people to wear as they eat. Apparently, nobody’s too old for that silliness.

Don’t Make My Blunders (Mostly)

• I once tried to speed up the bake and ramped up the oven—roofs got burnt, middles were doughy. Never again.
• Crowding the sausages too close? Yeah, did that—edges didn’t crisp.
• You can freeze it before baking but honestly, fresh is best; reheated ones are just fine, but not as puffy. Live and learn.

Real Questions People Actually Ask Me

• Can I make this ahead of time? Yes, just assemble the wreath and pop it in the fridge covered with clingfilm; bake just before serving. Or, you can bake it in advance and reheat, but keep in mind—it’s never quite as magic as fresh.
• Do I have to use crescent dough? You don’t, but it’s easiest by a country mile. Puff pastry’s good too (but messier). Scone dough? Meh, didn’t love that one.
• What if I want to make this vegetarian? Try veggie sausages—though, as I said, the texture varies brand by brand. Add in some roasted red pepper strips for colour.
• How should I serve it to a crowd? Slice it into sections, or just let folks pull it apart by hand—it gets lively. Little napkins handy tho.
• Can I swap in other meats? You bet—cooked chorizo or kielbasa are fun twists. Or, actually, turkey mini dogs for a lighter spin.
• Does it freeze well? Honestly, not really. The dough sort of suffers, though I know folks who do it anyway!
• What’s a good side? I love crudités and a tangy salad, but my lot just want more carbs, so I usually cave and put out cheesy garlic bread.
• Why a wreath shape? Because it reminds me of holidays at my great-aunt’s, plus it looks snazzy and people say ‘Ooh!’ (also, there’s just something oddly satisfying about eating in a circle, don't you think?)

And before I forget, if you’ve got time and want to go all out, check out the step-by-step guide at Sally’s Baking Addiction—she’s got gorgeous photos, though I’ll always prefer my messy, slightly crumpled version. Happy holidays, friend!