Pigs in a Wreath
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 246
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 43
- Sodium
- 729
- Total: 45 min
- Active: 20 min
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
Directions
- 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.
Cook’s Note
You will not need all of the crescent rolls; save for another use.