Pigs In A Blanket Wreath

Ingredients

• 2 cans refrigerated crescent roll dough , 8 ounce
• 3 tablespoons Dijon mustard
• 2 ounces Cheddar cheese
• 1 package mini sausages , 12 ounce
• 1 large egg
• 1 tablespoon everything bagel seasoning
• 0.33 cups mayonnaise
• 2 tablespoons honey
• 2 tablespoons ground mustard
• 2 teaspoons apple cider vinegar
• 0.5 teaspoons kosher salt
• 0.25 teaspoons pepper
• rosemary sprigs for garnish , optional

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.

2. 2

   Unroll and separate crescent dough into 16 triangles. Spread each triangle evenly with Dijon mustard. Use a pizza cutter or knife to make 2 cuts into each triangle to make 3 smaller triangles.

3. 3

   Place 1 piece of cheese and 1 sausage at the bottom of each smaller triangle and roll all the way up. Place about 20 wrapped sausages on the baking sheet in a large circular shape with the sausages radiating from the center, and sides of each roll touching each other. Arrange remaining rolled sausages inside the larger ring, slightly overlapping, to form a double layer ring.

4. 4

   Brush rolls lightly with egg and sprinkle evenly with bagel seasoning.

5. 5

   Bake in the preheated oven until golden brown, 22 to 24 minutes.

6. 6

   Meanwhile, for dipping sauce, combine mayonnaise, honey, stone ground mustard, vinegar, salt, and pepper in a small bowl and and whisk until well incorporated. Pour sauce into a bowl small enough to fit into the center of the crescent ring.

7. 7

   Transfer ring to a serving platter and place sauce bowl inside the ring. Garnish with rosemary stems to resemble a holiday wreath. Serve warm or room temperature.