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Pigs in a Blanket Wreath with Herb Butter Glaze

This recipe transforms the classic party snack into a stunning edible centerpiece. Cocktail sausages are wrapped in crescent dough, arranged into a wreath, baked until golden, and finished with a fragrant herb butter glaze. It's an easy, impressive appetizer perfect for any gathering.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 28 cocktail smokies or little smokies sausages
  • 1 large egg for egg wash
  • 1 tablespoon water for egg wash
  • 3 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon fresh thyme leaves
  • 1 small garlic clove, minced
  • Flaky sea salt for finishing

Equipment

  • Large baking sheet
  • Parchment paper
  • Small oven-safe bowl or glass (4-5 inch diameter)
  • Pizza cutter or sharp knife
  • Small saucepan
  • Pastry brush
  • Mixing bowl
  • Paper towels

Method
 

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Unroll the crescent dough sheet onto a clean surface. If perforated, press seams together to form a solid rectangle.
  3. Using a pizza cutter, cut the dough into 28 equal long, thin strips.
  4. Pat each cocktail smokie very dry with a paper towel.
  5. Place one dried smokie at the end of a dough strip and roll it up tightly. Press the final seam to seal. Repeat with all strips and sausages.
  6. Place a small, upside-down oven-safe bowl in the center of the prepared baking sheet.
  7. Arrange the rolled pigs in a blanket around the bowl, seam-side down and leaning slightly outward, so they are snug and touching to form a wreath.
  8. In a small bowl, beat the egg with 1 tablespoon of water. Brush this egg wash generously over the entire wreath.
  9. Bake for 15-18 minutes, or until the pastry is puffed and deep golden brown.
  10. While baking, make the glaze: melt butter with minced garlic in a small saucepan over low heat for 1 minute. Remove from heat and stir in chopped parsley and thyme.
  11. Once baked, carefully remove the hot wreath from the oven. Remove the center bowl.
  12. Immediately brush the hot herb butter glaze all over the warm wreath.
  13. Finish with a sprinkle of flaky sea salt. Serve warm with dipping sauces.

Notes

For best results, ensure sausages are patted very dry to prevent soggy pastry. The wreath shape ensures even baking and crispiness. If using perforated crescent dough, firmly press seams together first. For a dairy-free version, use vegan butter or olive oil in the glaze. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to restore crispness.