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Crescent Dog Pull-Apart Wreath

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Crescent Dog Pull-Apart Wreath
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 15
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This easy mini sausage wreath comes together in minutes, then usually disappears just as quickly.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dough sheet
30
cocktail-size smoked link sausages (from 14-oz package)
1
egg, beaten
Grape tomatoes, halved, and Italian (flat-leaf) parsley, cut into sprigs for garnish, if desired

Directions

  • 1 Heat oven to 375°F. Line large cookie sheet (without sides) with cooking parchment paper. Unroll dough on work surface. Press into 13x8-inch rectangle. With pizza cutter or sharp knife, cut dough into 15 squares (about 2 1/2 inches each). Cut each square diagonally in half to make 30 triangles.
  • 2 Place sausage on short side of dough triangle, and roll up. Place in circle with sides touching on ungreased cookie sheet with every other wrapped sausage extending out slightly. Leave about 6 inches for opening in center of wreath.
  • 3 Brush dough with beaten egg. Bake 12 to 15 minutes or until golden brown. Garnish with tomatoes and parsley. Serve with ketchup, barbecue sauce or honey mustard, if desired.
Tips  

If dough sticks to the work surface, sprinkle with a little flour.

Use parchment paper to gently lift baked wreath onto serving platter. If desired, trim excess parchment.

Nutrition Information 
No nutrition information available for this recipe
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