Crescent Dog Pull-Apart Wreath

• Meat

  • 30 Cocktail-size smoked link sausages

• Produce

  • 1 Grape tomatoes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 can Pillsbury crescent dough sheet, refrigerated

Found on pillsbury.com

Description

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.

Nutrition