I’ve made mini pigs in a blanket countless times, but arranging them in a wreath? Game changer!
This appetizer isn’t just delicious; it’s an instant conversation starter at any gathering.
The combination of warm crescent dough, savory hot dogs and that everything seasoning creates the perfect bite every time.
Plus, the wreath presentation takes practically zero extra effort but looks like you spent hours.
Want to know the secret trick that makes these disappear faster than any other appetizer on the table?
Ingredients
- Refrigerated crescent roll dough
- Mini hot dogs
- Dijon mustard
- Egg (for egg wash)
- Everything seasoning
- Nonstick cooking spray
- Rosemary sprigs (optional)
- Ketchup (optional, for serving)
- Mustard (optional, for serving)
Recommended Tools
Creating a beautiful Mini Pigs in a Blanket Wreath doesn’t require fancy equipment, but having the right tools on hand makes the process quicker and easier. These kitchen essentials will help you transform simple ingredients into a showstopping appetizer that looks as good as it tastes.
- Nonstick Baking Sheet:
Provides an even cooking surface and makes cleanup easier when baking your wrapped mini hot dogs.
- Silicone Baking Mat:
An alternative to cooking spray that creates a perfect non-stick surface for your pigs in a blanket.
- Pastry Brush:
Essential for applying the Dijon mustard to dough strips and brushing the egg wash on top.
- Kitchen Shears:
Makes cutting the crescent roll dough into even strips quick and precise.
- Small Mixing Bowl:
Perfect for preparing your egg wash and holding your everything seasoning while you work.
- Round Serving Platter:
Helps you arrange your finished pigs in a blanket into a perfect wreath shape for presentation.
Instructions for MINI PIGS IN A BLANKET WREATH
Let’s transform those mini hot dogs into a show-stopping holiday appetizer! Here’s how to create your Mini Pigs in a Blanket Wreath:
- Fire up your oven to 375°F and get your baking sheet ready with nonstick cooking spray or parchment paper.
- Pop open that tube of refrigerated crescent roll dough and slice it into 26 strips. Don’t worry about being super precise—just make sure you have enough for all your mini dogs!
- Grab your 1/4 cup of Dijon mustard and brush a little onto each dough strip. This adds amazing flavor that’ll make your guests ask, “What’s your secret?”
- Wrap each of your 26 mini hot dogs in the mustard-brushed dough strips. Give them a little tuck to secure the dough—nobody wants naked pigs escaping during baking!
- Brush the tops with egg wash for that gorgeous golden shine, then sprinkle everything seasoning generously over each wrapped dog. (Trust me, this seasoning is a total game-changer!)
- Slide your pigs into the oven and bake for 20 minutes until they’re beautifully golden brown and absolutely irresistible.
- Let them cool just slightly—about 2 minutes—then arrange them in a circle on your serving platter to create that Instagram-worthy wreath shape.
- For the finishing touch, tuck some fresh rosemary sprigs between the pigs to create that festive greenery. Set out small bowls of ketchup and mustard for dipping, and watch your creation disappear before your eyes!
Got leftovers? (Unlikely, but possible!) Store them in an airtight container and reheat at 350°F for 10 minutes when you’re ready for round two!
Pro Tips
For easier and cleaner assembly, spray your fingers with a quick mist of nonstick cooking spray before handling the crescent dough strips to prevent them from sticking to your hands while wrapping the mini hot dogs.
Substitutions & Variations
Experimenting with different ingredients can transform this party appetizer from classic to extraordinary while maintaining its festive wreath presentation.
- Spicy Southwest: Wrap jalapeño-studded cocktail sausages in crescent dough brushed with chipotle mayo instead of Dijon and top with a blend of smoked paprika, garlic powder and cumin rather than everything seasoning.
- Mediterranean Style: Use small chicken sausages wrapped in puff pastry strips with a thin layer of pesto replacing the Dijon mustard and sprinkle with za’atar seasoning before baking.
- Veggie-Friendly Version: Substitute veggie dogs or small pieces of roasted carrot for the mini hot dogs and use vegan crescent roll dough for a completely plant-based appetizer.
- Breakfast Wreath: Fill the dough with cooked breakfast sausage links and add a sprinkle of shredded cheddar inside each blanket before rolling up and baking.
- Sweet-Savory Twist: Brush the dough with maple syrup instead of mustard then wrap the hot dogs and finish with a bacon-brown sugar topping rather than everything seasoning.
Leftovers & Storage Tips
While your pigs in a blanket wreath makes a show-stopping centerpiece, you might wonder what to do when your guests don’t polish off every last bite.
Don’t worry! Store leftovers in an airtight container in your fridge, where they’ll keep for up to three days.
When you’re ready to enjoy them again, reheat at 350°F for 10 minutes. They’ll crisp right back up!
Host a Holiday Appetizer
Everything Pigs in a Blanket Wreath
A festive holiday appetizer featuring mini hot dogs wrapped in crescent roll dough with everything seasoning.
- 1 tube refrigerated crescent roll dough
- 26 mini hot dogs
- 1/4 cup Dijon mustard
- Egg wash
- Everything seasoning
- Nonstick cooking spray
- Optional: rosemary sprigs, ketchup, mustard for serving
- Preheat oven to 375°F; spray or line baking sheet.
- Cut dough into 26 strips.
- Brush strips with Dijon mustard, wrap each hot dog.
- Brush tops with egg wash, sprinkle everything seasoning.
- Bake 20 minutes until golden.
- Cool slightly, arrange as wreath; garnish with rosemary and serve with condiments.
