Pigs in a Blanket Wreath Recipe

How to make it

1. Preheat your oven to 375° Fahrenheit (190° Celsius). Line a large baking sheet with parchment paper.  Grease a small, oven safe bowl and place in the center of the baking sheet.
2. Unroll the crescent roll dough and separate it into 16 triangles per can (32 triangles total).Cut each triangle in half lengthwise to create smaller triangles. Spread a small amount of Lee Kum Kee Hoisin Sauce onto each dough triangle. Place a mini cocktail sausage at the wide end of each dough triangle. Roll the sausage up in the dough, starting from the wide end and rolling towards the pointed end.
3. Arrange the wrapped sausages in a circular wreath shape around the bowl on the prepared baking sheet, with the pointed ends of the dough facing inward. Overlap them slightly to form a continuous circle. Brush the beaten egg over the top of the crescent dough to give it a golden finish when baked. Sprinkle sesame seeds on top, if using.
4. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the dough is golden brown.
5. Once the wreath is done baking, let it cool slightly on the baking sheet. Transfer the wreath to a serving platter and place a bowl of Lee Kum Kee Sriracha Mayo in the center of the wreath for dipping. Garnish with fresh rosemary sprigs of parsley around the wreath for a festive touch, if desired.