There’s something about pigs in a blanket that brings out the kid in everyone. Whether you're at a holiday party, game day gathering, or a casual brunch, this pigs in a blanket wreath with honey mustard dipping sauce in the center is a show-stopping, crowd-pleasing appetizer that disappears in minutes. It's everything you love about the classic mini pigs in a blanket crescent rolls, shaped into a festive ring and served with a sweet and tangy honey mustard sauce. This isn’t just another pigs n blanket — it’s a centerpiece and a snack all in one.
Pigs in a Blanket Wreath with Honey Mustard Center
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Course Appetizer
Cuisine American
Servings 8 10 as an appetizer
Baking sheet or pizza pan A round pizza pan works great for shaping the wreath. You can also use a large rectangular baking sheet and freehand the circle.
Parchment paper Makes cleanup easy and prevents sticking.
Small Mixing Bowl For the honey mustard sauce.
Pastry Brush To brush on the egg wash and optional garlic butter.
Measuring cups and spoons For precise ingredients.
Knife or kitchen shears For cutting sausages, if not using little smokies.
Oven Preheated to 375°F (190°C) for even baking.
For the Wreath
- 2 cans refrigerated crescent roll dough 8 oz each
- 1 package little smokies about 14 oz, or sub with conecuh sausage, chopped into small pieces
- 1 egg beaten (for egg wash)
- 1 tablespoon sesame seeds optional, for garnish
- 1 tablespoon poppy seeds optional
- 1 tablespoon chopped fresh parsley for garnish
For the Honey Mustard Center
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- Salt to taste
Optional Add-ins
- A sprinkle of shredded cheddar or pepper jack cheese inside each roll
- A brush of garlic butter before baking for an extra flavor boost
Preheat the Oven
Preheat your oven to 375°F (190°C). Line your baking sheet or pizza pan with parchment paper to prevent sticking.
Prepare the Crescent Rolls
Unroll the crescent dough and separate it into individual triangles. If you're using the sheets instead, cut them into triangles. Arrange them in a circle on your baking pan with the wide ends overlapping in the center and the pointy ends facing outward, forming a sun-like shape.
Add the Sausages
Place a little smoky or a piece of conecuh sausage on the wide end of each triangle. If you're using cheese, sprinkle it on top of the sausage before rolling.
Roll and Shape
Roll each piece inward toward the center, encasing the sausage in dough. The ends will overlap to form a neat ring. Press lightly to keep everything in place.
Brush with Egg Wash and Add Toppings
Brush the tops of the rolls with the beaten egg. Sprinkle sesame seeds and poppy seeds on top if desired. This gives the rolls a pretty, bakery-style finish.
Bake the Wreath
Bake in the preheated oven for 18 minutes, or until the crescent rolls are golden brown and puffed.
Make the Honey Mustard Center
While the wreath bakes, whisk together the mayo, yellow and Dijon mustards, honey, apple cider vinegar, and a pinch of salt in a small bowl. Adjust sweetness or tanginess to taste.
Garnish and Serve
Once the wreath is out of the oven, sprinkle chopped parsley on top for a fresh pop of color. Place a ramekin or small bowl of the honey mustard sauce in the center and serve immediately.
This is a dish meant to be enjoyed hot from the oven. You’ll love how the flaky crescent dough contrasts with the juicy sausage, while the honey mustard brings a creamy tang that ties everything together.
Pairings
This pigs in a blanket wreath plays well with all sorts of drinks and dishes:
- Drinks: A chilled lager or light IPA is perfect for savory bites. Sparkling apple cider or mimosas work great for brunch setups, making this a natural fit for both breakfast pigs in a blanket and party menus.
- Sides: Add a veggie platter for some freshness or a spicy queso dip to give guests options beyond honey mustard. Roasted potatoes or a chilled pasta salad with olives and feta also balance the richness of the sausage and pastry.
- Other Appetizers: This wreath sits beautifully alongside pretzel pigs in a blanket, buffalo wings, or even more crescent roll recipes like baked brie or stuffed pinwheels.
You could even go fusion with a side of salsa or pico de gallo if you're pulling from your collection of mexican food recipes—it sounds unusual, but it’s a surprisingly good combo.
FAQs
1. Can I use hot dogs instead of little smokies?
Absolutely. Many people use this as a base pigs in a blanket recipe with hot dogs. Just cut standard hot dogs into thirds or halves so they fit into the crescent triangles.
2. What’s the best sausage to use?
Little smokies are the traditional pick, but conecuh sausage adds a deep, smoky flavor that elevates the dish. Breakfast links work if you're making a breakfast pigs in a blanket wreath, while spicy chorizo can nod to mexican food recipes for a unique twist.
3. Can I make this ahead of time?
Yes! Assemble the wreath the night before, cover it tightly with plastic wrap, and refrigerate. Add the egg wash just before baking. You can also freeze it unbaked—just add a few minutes to the cooking time.
4. How do I make it look like a wreath?
The key is overlapping the wide ends of the dough triangles in a circle. When you roll the sausages toward the center, the tips of the dough will point outward like a wreath. You can even tuck in some fresh rosemary sprigs after baking to emphasize the holiday vibe.
5. Are there sweet or glazed pigs in a blanket options?
Yes! You can brush the rolls with a mix of butter, brown sugar, and a touch of maple syrup before baking for a glazed pigs in a blanket finish. It’s fantastic with the honey mustard dip and really leans into that sweet-salty contrast.
