Pigs In A Blanket Christmas Wreath Food

PIGS IN A WREATH

Steps:

• Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet and then place an 8-inch cake pan in the center to use as a guide for making the wreath.
• Cut each sausage in half lengthwise, then cut each half into 3 pieces. Cut the crescent rolls in half from the tip of the triangle to the center of the bottom (see Cook's Note). Roll up each sausage piece in a crescent roll piece. Arrange the rolled sausages around the cake pan flat-side down and touching one another. Remove the cake pan. Egg wash the tops of the rolled sausages to help them stick them together.
• Bake the wreath until the dough is golden brown and puffed, 20 to 25 minutes. Let the wreath cool slightly.
• Meanwhile, make the Parmesan mustard dip: Mix the sour cream, Parmesan, mustard and chives together in a small bowl until well combined. Season with salt and pepper.
• Slowly push the wreath off the parchment and onto a serving platter. Serve with the dip in the center.

PIGS IN A BLANKET CHRISTMAS WREATH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough on a clean work surface and brush generously with Dijon mustard. Cut each crescent roll triangle into 3 triangular pieces. Place a sausage at the thick end of one of the crescent roll strips and roll up, ending at the narrow end. Repeat until you have used all dough and made 24 pigs in a blanket. Reserve remaining sausages for another use.
• Arrange pigs in a blanket in a circular shape on a round pizza pan, with rolls gently touching.
• Bake in the preheated oven until dough is golden brown and puffed up, 15 to 18 minutes. Allow to cool for a few minutes before carefully transferring the wreath onto a round serving tray. If the sections come apart during the transfer, just recreate the circle shape as best as you can.
• Arrange rosemary sprigs around the outside of the wreath and place ketchup in a small bowl in the middle.