Pigs in a Blanket Wreath

Ingredients

• refrigerated crescent roll dough (2 cans)
• Dijon mustard (3 tablespoons)
• Cheddar cheese (2 ounces)
• mini sausages (1 package)
• egg (1 )
• everything bagel seasoning (1 tablespoon)
• mayonnaise (1 cup)
• honey (2 tablespoons)
• stone ground mustard (2 tablespoons)
• apple cider vinegar (2 teaspoons)
• kosher salt (0.5 teaspoon)
• black pepper (0.25 teaspoon)
• rosemary sprigs (0 )

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
2. Unroll and separate crescent dough into 16 triangles. Spread each triangle evenly with Dijon mustard. Use a pizza cutter or knife to make 2 cuts into each triangle to make 3 smaller triangles.
3. Place 1 piece of cheese and 1 sausage at the bottom of each smaller triangle and roll all the way up. Place about 20 wrapped sausages on the baking sheet in a large circular shape with the sausages radiating from the center, and sides of each roll touching each other. Arrange remaining rolled sausages inside the larger ring, slightly overlapping, to form a double layer ring.
4. Brush rolls lightly with egg and sprinkle evenly with bagel seasoning.
5. Bake in the preheated oven until golden brown, 22 to 24 minutes.
6. Meanwhile, for dipping sauce, combine mayonnaise, honey, stone ground mustard, vinegar, salt, and pepper in a small bowl and whisk until well incorporated. Pour sauce into a bowl small enough to fit into the center of the crescent ring.
7. Transfer ring to a serving platter and place sauce bowl inside the ring. Garnish with rosemary stems to resemble a holiday wreath. Serve warm or at room temperature.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 164
• fat: 13 g
• sats: 4 g
• carbs: 8 g
• fibre: 1 g
• protein: 4 g
• salt: 0 g