5 Variations of the Pigs in a Blanket Wreath (Classic, Spicy, Cheese)
Let’s be honest: is it even a holiday party if there aren’t pigs in a blanket?
As a mom of three, I know the struggle of wanting to serve a holiday appetizer that looks like it came from a professional caterer but actually took less time to make than it takes to wrangle my kids into their snowsuits.
Stop hiding the appetizers in the kitchen! This Pigs in a Blanket Wreath recipe is designed to be the showstopper of your table. It takes just 20 minutes to assemble, feeds a crowd, and brings that magical “wow” factor with zero culinary stress.
But here is the secret sauce: we aren’t just making the standard version. I’m sharing my 5-Way Customization Guide to cure the “bore factor.” Whether your crowd wants spicy jalapeño, sweet maple-bacon, or kid-friendly cheesy bites, this guide has you covered.
Don’t forget to pin this recipe to your Christmas Food board so you can find it easily later!
[Image-1: A stunning, mouth-watering top-down photograph of the final finished Pigs in a Blanket Wreath on a round baking sheet. The pastry is golden brown, garnished with fresh rosemary sprigs and bright red cranberries to look like a real Christmas wreath. A white ramekin with dipping sauce sits in the center.]
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🧣 Ingredients & Tools You’ll Need
The beauty of this crescent roll Christmas wreath is that the base only requires three ingredients. The magic happens in how you accessorize it.
The Essentials
- 2 cans (8 oz) Refrigerated Crescent Roll Dough (I prefer the sheets, but perforated rolls work too).
- 1 package (14 oz) Cocktail Sausages / Lit’l Smokies (Beef or Turkey).
- 1 Egg (beaten well) + 1 tsp water (for that glossy golden wash).
- Garnish: Fresh rosemary sprigs and fresh cranberries (crucial for the “Wreath” look).
The 5 Flavor Variations (Pick Your Favorite!)
- The Classic: Everything Bagel Seasoning or Poppy Seeds.
- The Spicy Kick: Sliced pickled jalapeños (tucked inside).
- The Kid-Approved Cheesy: Block cheddar cheese cut into tiny matchsticks.
- Garlic-Parmesan: Garlic powder + grated parmesan cheese (sprinkled on top).
- Sweet Maple-Bacon: Brush with maple syrup and sprinkle bacon bits before baking.
Essential Kitchen Gear
To get that perfect circular shape without overcrowding the rolls, a standard rectangular cookie sheet can be tricky. I highly recommend a large round pan.
You will also need a good cutter to get clean triangles from your dough.
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🧣 How to Make the Perfect Edible Christmas Wreath
Follow this step-by-step guide to ensure your wreath is crispy, structurally sound, and delicious.
Step 1: The “Dry Weenie” Rule (Crucial!)
Open your package of Lil’ Smokies and dump them onto a plate lined with paper towels. Pat them completely dry.
Why? If you skip this, the moisture from the sausage steams the inside of the dough, creating a “soggy bottom.” We want flaky layers, not gummy dough!
[Image-2: A close-up process shot showing raw cocktail sausages being patted dry with a white paper towel. The sausages look matte, not shiny/wet.]
Step 2: Prep Your Dough
Preheat your oven to 375°F (190°C).
Unroll your crescent dough. If using perforated rolls, separate the triangles. If using a dough sheet, cut it into small triangles (about 1 inch wide at the base). You need one triangle for every sausage.
Step 3: Add Your Flavor Variations
This is where you customize!
- For Cheesy: Place a cheese stick against the sausage.
- For Spicy: Place a jalapeño slice against the sausage.
- For Classic: Just the sausage.
Roll the sausage up in the dough, starting at the wide end of the triangle.
Step 4: Construct the Wreath (The Guide Bowl Method)
Line your large baking sheet with parchment paper.
Place a small, oven-safe ramekin or bowl (about 4-5 inches wide) in the exact center of the baking sheet. This is your “Guide Bowl.”
Arrange the wrapped sausages in a circle around the bowl, with the flat side down. The sausages should touch slightly but not be jammed together (they need room to puff!). Create a second, outer ring of sausages staggered against the first ring.
[Image-3: A high-angle shot of the raw dough wreath being assembled on parchment paper. A small white bowl is in the center, and the first ring of wrapped sausages is perfectly arranged around it.]
Step 5: The Golden Glow
Remove the guide bowl (unless it is oven-safe ceramic and you want to bake it there).
Using a pastry brush, liberally brush the tops of the dough with your beaten egg wash. This is the difference between pale, sad appetizers and golden-brown professional ones.
Sprinkle your chosen toppings (Everything seasoning, parmesan, etc.) on top of the wet egg wash.
Step 6: Bake and Garnish
Bake at 375°F for 15-20 minutes, or until the crescent rolls are a deep golden brown and cooked through.
The Festive Transformation: Let the wreath cool for 5 minutes. Place your dip bowl back in the center. Then, tuck fresh sprigs of rosemary between the rolls and scatter a few cranberries around to mimic holly berries. This turns a simple snack into Edible Greenery.
[Image-4: A macro shot focusing on the texture. It shows a rosemary sprig tucked between two golden-brown, flaky rolls, with a bright red cranberry next to it for contrast.]
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❓ Frequently Asked Questions
How to keep pigs in a blanket from getting soggy?
The number one culprit is wet sausages! Always pat your cocktail sausages dry with a paper towel before wrapping. Also, ensure your oven is fully preheated so the pastry puffs immediately rather than melting.
Can I make this crescent roll wreath ahead of time?
Yes! You can assemble the wreath on the baking sheet, cover it tightly with plastic wrap, and refrigerate it for up to 2 hours before baking. I don’t recommend doing it the night before, as the dough can get sticky and absorb moisture from the meat.
What are the best dipping sauces for pigs in a blanket?
Since we have 5 flavor variations, mix and match your dips!
- Classic: Spicy Brown Mustard or Ketchup.
- Spicy/Jalapeño: Ranch or Blue Cheese dressing.
- Sweet/Maple: Honey Mustard or a Maple-Dijon blend.
- Cheesy: Marinara sauce or BBQ sauce.
How many cans of crescent rolls for a wreath?
For a standard wreath that feeds 10-12 people as an appetizer, you need 2 cans (8 oz each) of crescent rolls and one standard package of Lit’l Smokies.
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3. Prep Dough: Unroll dough and separate into small triangles.
4. Add Fillings: If using cheese or peppers, place them against the sausage. Roll the dough around the sausage securely.
5. Build Wreath: Place a small bowl in the center of the baking sheet. Arrange wrapped sausages in two staggered circles around the bowl to form a wreath shape. Remove the bowl (unless oven-safe).
6. Glaze: Brush dough with beaten egg wash. Sprinkle with desired seasonings.
7. Bake: Bake for 15-20 minutes until puffed and deep golden brown.
8. Decorate: Tuck fresh rosemary and cranberries between the rolls. Place a bowl of dip in the center and serve immediately.
