Italian Pigs in a Blanket Wreath
Description
At Christmas time, this delicious appetizer should be called Little Pigs in Christmas sweaters! It's made in a wreath shape and is garnished with fresh rosemary for some festive fun.
Ingredients
1 pork Italian pinwheel linked sausage or any desired type of sausage*
2 packages crescent dough, separated
2 eggs, beaten
1 c. extra virgin olive oil
1 c. Pecorino-Romano or Parmesan cheese
1/2 c. garlic powder
1/2 c. oregano
salt and pepper
fresh rosemary sprigs, for garnish
pesto, Alfredo sauce, mustard or ketchup, for dipping
Directions
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Preheat oven to 400 degrees.
Par cook/bake whole sausage pinwheel/link in the oven 15 minutes. Do not cut the sausage apart. Remove; cool.
Lower oven temperature to 350 degrees.
Mix together cheese, garlic, oregano, salt and pepper in a bowl.
Cut sausage into bite sized pieces about the size of little smokies; roll crescent dough around sausage pieces, starting with the big end.
Beat eggs together to make an egg wash.
Place on a parchment lined baking sheet in the shape of a large circle/wreath, keeping them close together so that they will touch after baked; brush with egg wash; sprinkle on the cheese/garlic mixture.
Bake for 15-20 minutes. Gently lift the whole wreath up without breaking it; place on a large serving plate/platter.
Serve in wreath formation with pesto, Alfredo sauce or ketchup in a small bowl in the center of the wreath.
9-12 servings.
*Italian Pinwheel sausage is available at Italian specialty markets and some grocery stores. If you can't find it, any sausage will do.