Pigs in a Blanket Wreath is a holiday twist on the classic appetizer. Little smokies and cheddar cheese are wrapped in flaky crescent rolls, laid in a circular shape resembling a wreath, and baked to a golden finish.
Decorated with rosemary sprigs and served with your favorite dipping sauce, these pull-part little bite-sized treats are the perfect meaty appetizer for the holidays, as well as parties and game time.
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Meaty Appetizers
Meaty appetizers are the temptingly delicious savory stars of any gathering. These flavorful appetizers are a meat lover's delight, with their rich hearty flavors providing a more filling offering as well as being a nice contrast to lighter, healthier starters.
From these addictive caramelized Bacon Wrapped Little Smokies, to Hawaiian Roll Meatball Sliders, to a Crescent Roll Taco Ring with all the flavor of your favorite Mexican dinner, meaty appetizers are a great addition to your party spread. Whether you're hosting a casual game night, a small cocktail party, or a holiday get-together, meaty appetizers offer versatility and crowd-pleasing appeal.
Why You'll Love Pull Apart Pigs in a Blanket
There are so many reasons to love this pull-apart pigs in a blanket appetizer!
A quick and easy appetizer to make.
Just 3 simple main ingredients plus garnishes.
The perfect finger food!
Easy to make ahead and pop in the oven when guests arrive.
It's more than just a Christmas wreath appetizer. It's also great for other holidays, parties, snacking on game day, and potlucks. Just don't call it a wreath and you're good to go.
Ingredients
- Refrigerated crescent rolls
- Little smokies - I used all beef smokies
- Cheddar cheese slices
- Egg
- Salt
- Poppy seeds or everything bagel seasoning
- Rosemary sprigs for decoration
- Dipping sauce for serving - see recommendations below
How to Make Pigs in a Blanket Wreath
- Open, unroll, and separate crescent rolls. Cut each crescent roll triangle into thirds starting at the pointed end.
- Lay ⅓ slice of cheese and a little smokie on top of one of the crescent roll strips.
- Roll it up starting at the wide end.
- Repeat until you've done all 24 pigs in a blanket.
To assemble:
- Place a 6-7-inch wide bowl in the center of a parchment-lined cookie sheet. Lay the first row of crescent-wrapped little smokies around the bowl, side by side, and touching lightly.
- Remove the bowl and lay another circle of the pigs in a blanket on the inside of the first circle. Each should lightly touch the others from the first circle as well as the one next to it.
- Whisk the egg and a little water together. Brush the crescent rolls with the egg wash.
- Sprinkle the rolls with salt and poppy seeds. (bagel seasoning can also be used)
- Ready to bake crescent roll wreath.
- Bake at 375°F for 15-20 minutes or until the rolls are golden brown. Let them cool for about 20 minutes then slide off the parchment onto your serving tray.
- Decorate the pigs in a blanket wreath with rosemary sprigs and berries. Place a bowl in the center of the wreath and add your favorite dipping sauce. Enjoy!
Recipe Tips
- Be sure to line the baking sheet with parchment paper so it will be easy to transfer the baked wreath to a serving platter.
- Cut the crescent rolls easily with a pizza cutter.
- Make sure your crescent roll wrapped cocktail smokies are touching when you arrange them so that the wreath stays connected when you slide it onto your serving platter.
- If the top of the wreath is getting too dark but it's not quite cooked through, cover the top with foil for the remaining cooking time. This will allow the inside to continue baking without the top getting any darker.
- If crescent roll sheets are available at your local grocery, they would be great for this recipe!
Recipe Variations
- Cheese - Substitute cheddar with American for a milder flavor or Pepper Jack for a kick of heat.
- Garlic Butter - Brush it on instead of the egg wash.
- Little Smokies - Use the regular smoked sausages that are pork and chicken or change it up with beef, turkey, or cheddar for an extra cheesy touch.
- Hot Dogs - Cut hot dogs into smaller pieces and use them instead of the little smokies.
Best Dipping Sauces for Pigs in a Blanket
- BBQ Sauce
- Buffalo Sauce
- Cheddar Cheese Fondue
- Cheese Sauce or Queso
- Mustard - Classic Yellow, Dijon, or Stone Ground
- Honey Mustard
- Ketchup
- Ranch Dressing
- Sweet and Sour Sauce
- Thai Sweet Chili Sauce
How to Store, Freeze and Reheat
Storing: If your wreath has been out at room temperature for less than 2 hours, you can store the leftovers in an airtight container, plastic zip-top bag, or tightly wrapped with two layers of plastic wrap. Refrigerate it for up to 4 days.
Freezing: If you plan to freeze the entire wreath or individual pieces, it's a good idea to pre-freeze them on a baking sheet first. This prevents them from sticking together during freezing. Once frozen, wrap the wreath or individual portions tightly in plastic wrap and then place them in a plastic freezer bag. Label the bag with the date to keep track of freshness. Pigs in a Blanket can be frozen for up to 3 months.
Reheating:
Oven Method: For the best results, reheat the wreath in the oven to restore its crispy texture. Preheat the oven to 350°F. Place the frozen or refrigerated wreath on a baking sheet and cover it with aluminum foil. Reheat for about 15 minutes, then remove the foil and continue to heat for an additional 5 minutes until warmed through and the exterior is crisp.
Microwave Method: If you're short on time, you can use the microwave. However, keep in mind that the texture might not be as crispy. Place individual portions on a microwave-safe plate and cover with a microwave-safe cover or damp paper towel. Heat in 20 to 30-second intervals, checking and flipping as needed, until warmed through.
More Appetizer Recipes
- Air Fryer Pizza Bites
- Bacon Puff Pastry Pizza Twists
- Bacon Wrapped Garlic Shrimp Crostini
- Meatball Parmesan Tacos
- Spinach Balls
Find lots of easy appetizer recipes for any holiday or occasion right here on 2CM!
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Pigs in a Blanket Wreath
Ingredients
- 1 tube refrigerated crescent rolls
- 24 little smokies (I used all beef smokies)
- 8 slices cheddar cheese
- 1 egg for egg wash mixed with 1-2 teaspoons water
- 1-2 teaspoons poppy seeds or bagel seasoning
- 1 teaspoon coarse salt (or to taste)
- Rosemary sprigs for decoration
- Ketchup or chili sauce for serving
Instructions
- Preheat oven to 375° F. Prepare a large cookie sheet by lining with parchment paper.
- Remove the crescent rolls from the package and separate each roll. Cut each in thirds lengthwise starting at the tip.
- Cut the cheddar cheese slices into thirds.
- Lay one of the cut crescent rolls on a flat surface. Place ⅓ slice of cheddar cheese along the length of the crescent roll, top with a little smokie, then roll up from the wide end to the small end. Repeat with remaining smokies.
To Assemble:
- Place a 6" bowl in the center of the cookie sheet. Place the pigs in a blanket, side by side, each touching the one next to it, in a circle around the bowl.
- Remove the bowl, and with the remaining pigs in a blanket, make another circle inside the first ring, centering them in between each of the first ring and letting them touch each other.
- Whisk the egg with water and brush the egg wash over the top of the crescent rolls. Sprinkle with a little coarse salt and poppy seeds.
- Bake 15 to 20 minutes or until the crescent rolls are golden brown. Let cool for about 15-20 minutes.
- Slide them onto a platter and place a bowl of ketchup or your favorite dipper in the center of the wreath. For a festive touch, decorate around the outside of the circle with rosemary sprigs and berries.
