My Wreath Mistake
I tried this wreath for the first holiday party. I was so nervous. My first one looked like a lopsided starfish. I still laugh at that.
But you know what? Everyone ate it all. They didn’t see a mistake. They saw tasty food made with love. That’s what matters most. The feeling is more important than being perfect.
Let’s Get Rolling
First, warm your oven to 400 degrees. Lay out your puff pastry. It feels like a soft blanket. Brush on that honey mustard. Doesn’t that smell amazing?
Cut the pastry into little rectangles. Wrap each sausage up tight. Now, the fun part. Place them in a circle on your pan. Angle them like sunbeams. This lets the pastry puff up nice and tall.
The Secret is in the Sprinkle
Whisk an egg with a little water. Brush it over your wreath. This makes it turn golden and shiny. Then, sprinkle on the everything bagel seasoning.
*Fun fact: that seasoning often has sesame seeds, garlic, and salt. It adds a little crunch and a big flavor. Now it’s ready for the oven. In 20 minutes, you’ll have a golden, puffy wreath.
Why This Works So Well
This recipe is clever. It turns simple snacks into a centerpiece. That matters. Food should be fun to look at and eat. It starts conversations.
Also, letting others help wrap the sausages is smart. Cooking together builds happy memories. That matters too. What’s your favorite recipe to make with family?
Serving With a Smile
Let the wreath cool for just a few minutes. Then slide it onto a board. Put a little bowl in the center. Fill it with extra honey mustard for dipping.
Serve it while it’s warm. Watch it disappear. I love seeing which person takes the first one. Do you think sweet mustard or spicy ketchup is a better dip?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Puff pastry sheets | 2 | Thawed |
| Lit’l smokies | 14 oz (2 packs) | |
| Honey mustard | 4 tablespoons | Plus more for dipping |
| Large egg | 1 | For egg wash |
| Everything bagel seasoning | 2-3 teaspoons |
My Cozy Pigs in a Blanket Wreath
Hello, my dear! Come sit at the counter. I want to show you something fun. We are making a pigs in a blanket wreath. It is perfect for a party. Or just a silly, happy dinner. It looks fancy but is so simple. I still laugh at that. My grandson thought it was magic. Doesn’t that smell amazing when it bakes? Let’s make some magic together.
Step 1
First, warm up your oven to 400 degrees. Line your baking sheet with parchment paper. Now, lay out one puff pastry sheet. Brush two tablespoons of honey mustard all over it. This adds a sweet little kick. I always sneak a taste of the mustard. It’s the best part.
Step 2
Use a pizza cutter to cut the pastry. You need 24 little rectangles. Think of a grid. It’s like cutting a sheet of stamps. (A hard-learned tip: keep your pieces similar in size. It helps the wreath look even.) Now, place a small bowl in the center of your pan. You will build your wreath around it.
Step 3
Time to make the “pigs”! Take a sausage and a pastry rectangle. Roll it up nice and snug. Place it on the pan, seam-side down. Angle it a little. Keep adding them in a circle around the bowl. This is where you can play. Make your own pattern. Do you like patterns that are neat or wild? Share below!
Step 4
Repeat everything with the second pastry sheet. Keep going until your wreath is full and beautiful. Now, whisk one egg with a tablespoon of water. Brush this egg wash all over the pastry. It will make everything golden and shiny. Then, sprinkle on the everything bagel seasoning. It adds such a nice crunch.
Step 5
Carefully take the bowl out of the center. Slide the pan into the hot oven. Bake for about 20 minutes. You will know it’s done when it’s puffy and golden. Let it rest for just a few minutes. Then, slide it onto a board. Put your bowl back in the middle. Fill it with extra honey mustard for dipping. Then, just try to wait before you eat one!
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 servings
Category: Appetizer, Snack
Three Fun Twists to Try
This recipe is like a blank canvas. You can paint it with different flavors. Here are three ideas I love. They make it feel new every time.
- The Cheesy Hug: Add a tiny piece of cheddar cheese before you roll each sausage. It gets all melty inside.
- The Pizza Party: Use pizza sauce instead of mustard. Sprinkle with Italian herbs and a little parmesan.
- The Sweet Pretzel: Brush with melted butter, not egg wash. Sprinkle with coarse salt and a tiny bit of cinnamon sugar.
Which one would you try first? Comment below!
Serving It Up Just Right
This wreath is the star of the table. I like to put it right in the middle. For a meal, add a big, simple salad. Some carrot sticks or apple slices on the side are nice too. It cuts through the richness. For drinks, a fizzy lemonade is perfect for everyone. Grown-ups might like a cold, crisp lager beer with theirs. It just goes together. Which would you choose tonight? However you serve it, the best part is pulling one off the ring. Sharing food is the best kind of warmth.
Storing Your Festive Wreath
Let’s talk about keeping your wreath tasty. These are best fresh from the oven. But leftovers happen. Store them in a sealed container in the fridge. They will keep for three days. I once tried to keep them for a week. The pastry got very soggy. Trust me, three days is the limit.
You can freeze them before baking. Assemble the whole wreath on a pan. Freeze it solid for two hours. Then transfer the pieces to a freezer bag. This way, you can bake a few at a time. It is perfect for quick snacks. Batch cooking like this saves busy nights. It means a warm, homemade treat is always ready.
To reheat, use your oven or toaster oven. Warm at 350°F for about 10 minutes. This keeps the pastry crisp. The microwave will make them soft. Why does this matter? A crispy blanket makes the whole bite joyful. It is worth the extra few minutes. Have you ever tried storing it this way? Share below!
Common Troubles and Easy Fixes
Sometimes cooking has little bumps. First, puff pastry can get too warm. If it is sticky, it is too soft. Just pop it back in the fridge for 10 minutes. I remember when my dough melted on a hot summer day. Chilling it fixed everything. Cold dough is much easier to cut and roll.
Second, the wreath might not look perfect. Do not worry. The pieces will puff and bake together beautifully. The most important thing is space. Angle them so they are not touching too much. This lets hot air circulate around each piece. Why does this matter? Good space means a puffy, golden blanket on every single one.
Third, the egg wash helps the seasoning stick. If you skip it, the seasoning might fall off. A good stick means flavor in every bite. This builds your cooking confidence. You see how a small step makes a big difference. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use a gluten-free puff pastry sheet. Check your lit’l smokies labels too.
Q: How far ahead can I assemble it? A: You can put it together 24 hours ahead. Keep it covered in the fridge until baking.
Q: What can I use instead of honey mustard? A: Try regular mustard, BBQ sauce, or even a little cheese spread. Fun fact: My grandson loves it with pizza sauce!
Q: Can I double the recipe? A: Absolutely. Make two wreaths on two baking sheets. You might need to bake them one at a time.
Q: Any optional add-ons? A: Before rolling, add a tiny slice of cheddar cheese. It makes a melty, happy surprise inside. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you have fun making this wreath. It is a recipe for sharing and smiles. I love seeing your kitchen creations. It makes me feel like we are cooking together. Please show me what you made. Have you tried this recipe? Tag us on Pinterest!
Your photos and stories make my day. I cannot wait to see your festive tables. Thank you for letting me share my recipes with you. Happy cooking!
—Anna Whitmore.
Pigs in a Blanket Wreath Recipe
Description
This festive pigs in a blanket wreath is the perfect easy holiday appetizer! Fun to make and delicious to eat.
Ingredients
Instructions
- Preheat the oven to 400º F. Line a sheet pan with parchment paper.
- Lay out the first puff pastry sheet onto a cutting board. Add 2 tablespoons of honey mustard and use a pastry brush to spread evenly all over the puff pastry.
- Cut the puff pastry into 24 pieces using a pizza cutter, you will want to make a 2 cuts on one side and 7 going the other direction to make a 3 by 8 grid of rectangles.
- Add a small bowl/ramekin that you will use for the dipping sauce into the center of the lined sheet pan, you will build your wreath around this. Start rolling up the lit’l smokies into a puff pastry rectangle. Place them at an angle around the bowl seam side down. Continue to roll up the lit’l smokies and adding them to the wreath shape. Once one row is done add another at a different angle. I found it is most important to angle them so that not too much of the puff pastry is touching, this allows each pig in a blanket to get a puffy blanket during cooking. This part doesn’t need to be done in any particular way but just play with the pattern in each ring of the wreath to find what works for you.
- When you run out of puff pastry from the first sheet. Repeat steps 2 and 3 with the seconds sheet. Continue to add to the wreath, open up the second package of lit’l smokies when necessary.
- Once your wreath is all made of the pigs in a blanket remove the bowl/ramekin, set aside to add back after baking. Crack your egg into a different clean bowl and add 1 tablespoon cold water, whisk well. Brush the egg wash all over the puff pastry.
- Sprinkle the everything bagel seasoning over the pigs in a blanket wreath.
- Transfer to the oven. Bake for 20 minutes or until the puff pastry is golden brown and the lit’l smokies are all cooked.
- Let rest for 2 to 3 minutes before carefully sliding onto a serving board. Add the bowl/ramekin back into the center of the wreath and fill with honey mustard. Serve hot, enjoy!
Notes
- Nutrition Information per serving (4 pigs in a blanket): Calories: 163, Total Fat: 14g, Saturated Fat: 5g, Unsaturated Fat: 9g, Cholesterol: 36mg, Sodium: 325mg, Carbohydrates: 4g, Fiber: 0g, Sugar: 1g, Protein: 5g.
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