Christmas Party Recipes

Pigs in Blankets Wreath

A Pigs in Blankets Wreath that turns cocktail sausages and golden crescent dough into the crowd-pleasing party ring everyone reaches for first. About 20 minutes of hands-on work, one baking sheet, and a wreath that bakes up golden in 20 minutes.

New Be the first to rate it 40 min total 24 servings Easy difficulty

By admin · Recipe tested in The Daily Plate kitchen

Published Nov 8, 2026 · Updated Nov 9, 2026

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Golden crescent-wrapped cocktail sausages arranged in a festive wreath ring with honey mustard, cranberry sauce and honey dips in the centre, rosemary and cranberries scattered around.

If you searched for a Pigs in Blankets Wreath, you found the Christmas party bite our readers save more than any other — and every December there is one platter that never makes it to the table untouched, because guests start pulling pieces off the ring in the kitchen. This wreath is that platter. It looks like a centrepiece, complete with three dips in the middle and rosemary and cranberries tucked around the edge, but it is built from the most ordinary party staples: cocktail sausages, a can of crescent dough, and an egg.

The secret is simply the overlap. You set each wrapped sausage over the last one by about a third, seam sides down, so the ring holds together as it bakes and every piece pulls away cleanly at the table. No special equipment — just a baking sheet, about 20 minutes of wrapping, and dips in the middle. Build it once and it will be requested every Christmas after.

Why this Pigs in Blankets Wreath works every time

Two ingredients do the work. Cocktail sausages and crescent dough are the whole recipe — everything else is a dip or a garnish.
The overlap is the trick. Each wrap overlapping the next by a third is what makes the ring hold its shape and pull apart cleanly — no toothpicks, no string, no fuss.
Dips in the middle. Honey mustard, cranberry sauce and honey sit in the centre of the ring, so the wreath is its own serving station — nothing else needs a bowl.

What size ring do you need? The 1× wreath below makes 24 pieces on one large rimmed baking sheet and feeds 12 as an appetizer (2 pieces per person). Feeding a crowd before Christmas dinner? Bake a second ring on a second sheet — two rings hold their shape far better than one giant one. Feeding 20+ as the main snack table? Scale to 2× and bake two rings side by side.

Cost & timing at a glance: about $10–14 of groceries at a regular supermarket (less with store brands), 20 minutes of hands-on wrapping, 20 minutes in the oven. Everything can be wrapped the day before — see the make-ahead plan in the notes and the full storage guide after the recipe card.

Choose Your Wreath

Build the Pigs in Blankets Wreath Your Way

Tap your occasion, how many pieces you need and your style — the wreath photo, the servings, the quantities in the recipe card below and your shopping list all update to match.

Occasion

Serves

Style

Holiday Party · Serves 24 · Classic

The Classic Pigs in Blankets Wreath

The classic wreath, exactly as pinned: golden crescent-wrapped cocktail sausages in an overlapping ring, honey mustard, cranberry sauce and honey in the centre, rosemary and cranberries around the edge.

The original wreath, exactly as pinned: cocktail sausages wrapped in crescent dough, baked golden, with three dips in the middle. If it’s your first wreath, build this one — it’s the most forgiving.

24 cocktail sausages (about 14 oz)
1 can (8 oz) refrigerated crescent roll dough
1 large egg, beaten
1 tbsp everything bagel seasoning
½ cup honey mustard
½ cup cranberry sauce
½ cup honey

See the full ingredients & steps ↓

Equipment for your Pigs in Blankets Wreath

Large rimmed baking sheet, about 18 × 13 in, lined with parchment paper
Small bowl, for the beaten egg wash
Pastry brush, for the egg wash
Knife or pizza cutter, for cutting the dough into strips
3 small bowls (4–6 oz each), for the dips
Large round board or platter, about 16 in, for serving (optional)
Paper towels, for drying the sausages thoroughly
Tongs, for moving the hot wreath to the board

Pigs in Blankets Wreath shopping list — by store section

Take this list as-is: quantities are for the 1× wreath (24 pieces). Tick items off in the ingredient list below as you gather them — the counter at the top tracks you.

Refrigerated / deli

24 cocktail sausages (about 14 oz — Little Smokies or similar)
1 can (8 oz) refrigerated crescent roll dough
1 large egg, for the wash

Pantry

1 tbsp everything bagel seasoning (or sesame seeds)
1 tbsp all-purpose flour, for dusting the work surface
½ cup honey mustard
½ cup cranberry sauce
½ cup honey (or hot honey)

Produce

1 bunch fresh rosemary (about 8 sprigs), to garnish
½ cup fresh cranberries, to garnish

Make It Yours

Pigs in Blankets Wreath Variations

Same ring shape, same method — just swap the sausages and dips to fit your guests.

Vegetarian

Only the sausages change — same wrap, same ring, same bake:

Use plant-based cocktail sausages in the crescent wrap
Swap the egg wash for oat milk if you want it egg-free
Put hummus in the middle with the cranberry sauce and honey mustard
Keep the rosemary and cranberries exactly the same

Kid-Friendly

Milder flavours, nothing fiddly, everything easy to grab:

Use mini hot dogs instead of cocktail sausages
Tuck a thin strip of cheddar inside each wrap
Serve ketchup and ranch in the middle instead of the grown-up dips
Let kids brush on the egg wash themselves

Budget

The same wow factor for roughly half the cost:

Use store-brand cocktail sausages and store-brand crescent dough
Serve one dip — honey mustard — instead of three
Use rosemary from the garden if you have it
Build the ½× ring — a smaller, fuller wreath looks more generous than a sparse big one

Serving & Pairings

How to Serve Your Pigs in Blankets Wreath

The same wreath, ready to serve: the golden ring on its dark slate board, honey mustard, cranberry sauce and honey in the centre, rosemary and cranberries around the edge — set it in the centre of the table and let guests pull pieces off.

Serving ideas: Set the wreath in the centre of the table on its board and let guests pull pieces straight off the ring — no plates, no forks, no serving spoons. Keep the dips in the middle and refill them from the jars as they run low. For a bigger spread, set the wreath beside the Charcuterie Christmas Tree and the Christmas Tree Appetizer Board so guests can graze across all three.

Drink pairings: Crisp Prosecco or a dry Riesling cuts through the pastry’s richness; for a no-alcohol option, sparkling apple cider with a rosemary sprig in each glass mirrors the garnish. A light lager also works well with the salty sausages.

What to serve with it: This wreath is an appetizer for 12 before a main course — or a full snack spread for 6–8 with the Caprese Christmas Wreath and Spinach Dip Christmas Tree Breadsticks alongside.

Plan Ahead

Pigs in Blankets Wreath Storage & Make-Ahead Guide

Make-ahead timeline

1 day ahead: Wrap all 24 sausages, arrange the ring on the lined sheet, cover tightly with plastic wrap and refrigerate.
Morning of: Set out the three dips in their bowls and cover them; wash the rosemary and cranberries.
30 minutes before guests: Take the sheet out of the fridge, brush with egg wash, sprinkle with seasoning, and bake — add 2–3 minutes since the ring starts cold.
Just before serving: Set the dip bowls in the centre and tuck the rosemary and cranberries around the ring.

Storing leftovers

Fridge: Leftover pieces keep 2–3 days in a covered container at 40°F / 4°C or below; reheat 8 minutes at 350°F.
Freezer: Freeze the wrapped, unbaked sausages in a single layer up to 1 month; bake from frozen, adding 5 minutes. Do not freeze the baked wreath — the pastry goes soft.
Food safety: Discard anything that sat out longer than 2 hours (1 hour in a hot room).
Use it up: Leftover pieces sliced into a breakfast hash with potatoes and eggs, or chopped into mac and cheese, are better than the original.

Per Serving

Pigs in Blankets Wreath Nutrition

Estimate for 1 of 24 pieces, including a share of the three dips. Actual values vary with brands and swaps.

Calories	110 kcal
Total fat	7 g
Saturated fat	2.5 g
Cholesterol	15 mg
Sodium	260 mg
Total carbohydrates	8 g
Dietary fibre	0 g
Sugars	1 g
Protein	4 g
Calcium	2% DV

Questions

Pigs in Blankets Wreath FAQs

Are these the bacon-wrapped British pigs in blankets?

No — this is the American crescent-dough version in the pin photo: cocktail sausages wrapped in flaky pastry. The British version uses chipolata sausages wrapped in streaky bacon; the wreath works the same way, so if you want it, wrap 24 chipolatas in bacon, arrange the same overlapping ring, and bake at 400°F for 20–25 minutes until the bacon is crisp.

Can I wrap the wreath ahead of time?

Yes — up to 1 day ahead. Wrap all 24 sausages, arrange the ring on the lined sheet, cover tightly with plastic wrap and refrigerate. Bake from cold and add 2–3 minutes. Brush the egg wash on just before baking, not the night before, or it dries out.

How do I keep the dough from unrolling in the oven?

Always set each wrap seam-side down, and press the seam gently against the sheet. The egg wash helps seal loose ends — brush it over the seam, not just the top. A ring packed snugly together also holds itself in place, since each piece leans on the next.

What if I don’t have crescent dough?

Puff pastry strips work well in its place — cut the same 1-inch strips and bake at 400°F for 15–18 minutes, watching closely since puff pastry browns fast. Biscuit dough also works but bakes up denser and less flaky.

Can I freeze pigs in blankets?

Freeze them wrapped and unbaked, in a single layer on a sheet, then bag them for up to 1 month — bake from frozen, adding 5 minutes. Already-baked pieces freeze poorly (the pastry goes soft), so freeze before baking whenever you can.

How many do I need for a crowd?

Plan 2 pieces per person as an appetizer — the 1× wreath feeds 12. For 20+ guests, use the 2× scaler at the top of the recipe card (48 pieces) and bake two rings on two sheets; two rings hold their shape far better than one giant one.

More Christmas Favourites

More Christmas Appetizer Ideas

The Daily Plate · Recipe Card

Pigs in Blankets Wreath

Cocktail sausages wrapped in golden crescent dough, baked in a festive overlapping ring with honey mustard, cranberry sauce and honey dips in the centre.

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

Calories

110

Scale wreath:

Makes 24 pieces · 1 wreath ring · US measures
0 of 11 gathered

Pigs in Blankets Wreath Ingredients

For the wreath

For the three dips

For serving

How to Make a Pigs in Blankets Wreath — Step by Step

Work in this exact order: heat, dry, cut, wrap, ring, wash, bake, dips, serve. Total hands-on time is about 20 minutes.

Heat the oven & line the sheet (5 minutes). Set the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper — the ring bakes directly on it, so the sheet is the serving tray until you move it.
Pat the sausages dry. Tip the cocktail sausages into a colander, drain them, and pat each one dry with paper towels. Wet sausages make the dough slip and steam instead of crisping, so don’t skip this.
Cut the dough into strips. Unroll the crescent dough on a lightly floured surface and pinch the perforated seams together into one flat sheet. Cut it lengthwise into 24 thin strips, each about 1 inch wide — each triangle gives you 3 strips.
Wrap each sausage. Lay a strip flat, set a sausage at the wide end, and roll it up snugly so the dough spirals around it; press the seam underneath with your thumb so it stays put.
Arrange the wreath ring. Set the wrapped sausages in a circle on the lined sheet, each one overlapping the next by about a third, seam sides down, leaving a 6-inch hole in the middle for the dip bowls. Step back and check the ring looks even before it goes in the oven.
Egg wash & seasoning. Brush every wrap all over with the beaten egg, then sprinkle with everything bagel seasoning. The wash is what turns the pastry deep golden — brush it on just before baking, not earlier.
Bake until deep golden. Bake 18–22 minutes at 375°F, until the pastry is puffed and deep golden brown and the sausages are hot through. If the tops brown too fast, tent the sheet loosely with foil for the last 5 minutes.
Fill the centre with dips. Spoon the honey mustard, cranberry sauce and honey into three small bowls and set them in the middle of the ring. The ring is its own serving station — the dips never need a separate tray.
Garnish & serve. Tuck the rosemary sprigs and cranberries around the ring, move the wreath to a board if you like, and serve warm within 30 minutes — the pastry is at its best while it’s still crisp.

Notes, tips & make-ahead

Make ahead: Wrap all 24 sausages up to 1 day ahead, arrange the ring on the lined sheet, cover tightly with plastic wrap and refrigerate. Bake from cold and add 2–3 minutes.
Add last: Brush the egg wash on just before baking so it doesn’t dry out, and set the dip bowls in the centre only after the wreath comes out of the oven.
Seams: Always set each wrap seam-side down and press the seam against the sheet — the egg wash seals any loose ends, and a snug ring holds itself together.
Soft dough: If the dough gets warm and sticky while you wrap, pop the tray in the fridge for 10 minutes before baking — cold dough puffs better.
Ring size: The 1× ring fits a large rimmed baking sheet (about 18 × 13 in). For 2×, bake two rings on two sheets — two rings hold their shape far better than one giant one.
Swaps: Puff pastry strips work in place of crescent dough (bake at 400°F, 15–18 min); for the British version, wrap chipolatas in streaky bacon and bake at 400°F for 20–25 minutes — see the FAQ.
Food safety: Don’t leave the wreath out longer than 2 hours; reheat leftovers to 165°F.

Scale: ½× = 12 pieces (small ring) · 1× = 24 pieces (1 wreath ring) · 2× = 48 pieces (2 rings). Servings scale 12 / 24 / 48.

Nutrition (per piece, estimate):
Calories 110Protein 4gCarbs 8gFat 7gFibre 0gSodium 260mg

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Pigs in Blankets Wreath

Why this Pigs in Blankets Wreath works every time

Build the Pigs in Blankets Wreath Your Way

Equipment for your Pigs in Blankets Wreath