Pigs in a Wreath

Name: Pigs in a Wreath
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 to 12 servings
Ingredients: 4 chicken-apple sausages, such as Aidells; Two 8-ounce cans refrigerated crescent rolls; 1 large egg, lightly beaten; 1 cup sour cream; 1/2 cup finely grated Parmesan; 3 tablespoons whole-grain mustard; 2 tablespoons chopped chives; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 45 min
Active: 20 min

Yield: 8 to 12 servings

Level: Easy

Total: 45 min
Active: 20 min

Yield: 8 to 12 servings

Ingredients

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4 chicken-apple sausages, such as Aidells

Two 8-ounce cans refrigerated crescent rolls

1 large egg, lightly beaten

1 cup sour cream

1/2 cup finely grated Parmesan

3 tablespoons whole-grain mustard

2 tablespoons chopped chives

Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet and then place an 8-inch cake pan in the center to use as a guide for making the wreath.
Cut each sausage in half lengthwise, then cut each half into 3 pieces. Cut the crescent rolls in half from the tip of the triangle to the center of the bottom (see Cook's Note). Roll up each sausage piece in a crescent roll piece. Arrange the rolled sausages around the cake pan flat-side down and touching one another. Remove the cake pan. Egg wash the tops of the rolled sausages to help them stick them together.
Bake the wreath until the dough is golden brown and puffed, 20 to 25 minutes. Let the wreath cool slightly.
Meanwhile, make the Parmesan mustard dip: Mix the sour cream, Parmesan, mustard and chives together in a small bowl until well combined. Season with salt and pepper.
Slowly push the wreath off the parchment and onto a serving platter. Serve with the dip in the center.