Pigs in a Blanket Wreath Recipe
A pigs in a blanket wreath recipe makes for the perfect festive holiday appetizer platter. Pigs in a blanket is an iconic holiday party good, and by transforming it into a wreath, it becomes the centerpiece of any get-together.
This pigs in a blanket wreath recipe gets a flavorful twist with Lee Kum Kee Hoisin and Sriracha Mayo to add some umami and spicy flavors to the classic holiday staple.
What You Will Need
Ingredients
- 2 cans (8 oz.) refrigerated crescent roll dough
- 24 mini cocktail sausages
- 1/4 cup Lee Kum Kee Hoisin Sauce
- 1 egg, beaten (for egg wash)
- 2 Tbsp. sesame seeds
- fresh rosemary sprigs or parsley for decoration (optional)
Dipping
- 1/4 cup Lee Kum Kee Sriracha Mayo Dressing/Spread
Made with
Lee Kum Kee products
How to make it
-
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.
-
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.
-
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.
-
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the dough is golden brown.
-
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.
