Mini sausage Christmas wreath Recipe: I bake this every December for my neighbors; it tastes buttery, savory, and a little sweet from cranberry and herbs. It suits party hosts and busy weeknight cooks, and it takes about 35 to 40 minutes from start to finish.
Easy Mini sausage Christmas wreath Recipe
This Mini sausage Christmas wreath Recipe uses store-bought crescent dough and cocktail sausages, so you skip fussy pastry work. You assemble it right on a sheet pan, and it bakes into a festive ring with almost no cleanup. I love how it looks fancy while it behaves like pigs in a blanket with holiday flair.
You can scale it without stress. Make a smaller ring for a cozy movie night or double it for a big party tray. Kids help with the wrapping, and adults help with the eating solid teamwork.
Ingredients You’ll Need
- 36 to 40 cocktail sausages (Lit’l Smokies, chicken minis, or veggie minis)
- 2 cans refrigerated crescent roll dough (Pillsbury works great; gluten-free crescent dough works too)
- Swap: 1 sheet puff pastry, thawed in the fridge, for a flakier bite
- 2 tablespoons Dijon mustard (or use bottled honey mustard as a shortcut)
- 1 to 1.5 tablespoons honey or maple syrup (sweeten to taste)
- 2 ounces cream cheese, softened (optional; adds richness)
- 1/2 cup shredded cheddar, gouda, or pepper jack (optional; tuck inside for cheesy centers)
- 1 large egg + 1 teaspoon water for egg wash (or brush with milk for egg-free)
- 1 teaspoon sesame seeds or everything bagel seasoning (optional topping)
- Fresh rosemary sprigs, pomegranate arils, or fresh cranberries for garnish
- Dipping options: honey mustard, cranberry-mustard (mix cranberry sauce + Dijon), or barbecue sauce
Equipment:
- Large baking sheet and parchment paper or a silicone mat
- Small bowl and spoon (for glaze)
- Pizza cutter or sharp knife
- Pastry brush
- Small oven-safe ramekin (to mark the center opening)
How to Make Mini sausage Christmas wreath
- Prep: 15 minutes
- Cook: 20 to 22 minutes
- Total: 35 to 40 minutes
- Heat the oven to 375°F (190°C). Line a large baking sheet with parchment.
- Pat the sausages dry with a paper towel. Dry surfaces help the dough stick and brown.
- Stir Dijon with honey in a small bowl. For a richer filling, mash in the cream cheese.
- Unroll the crescent dough. Use a pizza cutter to make 1 x 2.5-inch strips (or use triangles as-is if that’s faster).
- Spread a thin swipe of the mustard mixture on each strip. Sprinkle a pinch of shredded cheese if using.
- Place one sausage at the edge of each strip and roll to wrap. Pinch the seam to seal.
- Arrange the wrapped sausages in a tight ring on the pan, seam side down. Use a ramekin to mark the center opening and build the circle around it.
- Whisk the egg with water. Brush the tops lightly and sprinkle sesame or bagel seasoning if you like.
- Bake 18 to 22 minutes, rotating the pan once. Pull it when the dough turns deep golden and the centers look set.
- Cool 5 minutes. Remove the ramekin, tuck rosemary sprigs around the ring, and scatter a few cranberries or pomegranate arils. Set a bowl of dip in the center and serve warm.
Tips
- Dry the sausages before wrapping so the dough clings and browns.
- Cut even strips with a pizza cutter for tidy, uniform bites.
- Keep the center opening wide; the wreath tightens a bit as it bakes.
- Brush a light egg wash for shine; heavy wash can pool and scorch.
- Don’t overfill with cheese; a small pinch melts cleanly without leaks.
- Chill sticky dough for 5 minutes if it stretches too much.
- Build on parchment so you can nudge and shape the ring easily.
- Bake on the middle rack for even color.
Variations I’ve Tried
- Gluten-free: Use gluten-free crescent dough or gluten-free puff pastry.
- Vegan: Use plant-based cocktail sausages, vegan puff pastry, dairy-free cheese, and brush with plant milk.
- Add-ins: Jalapeño slivers inside each wrap; everything bagel seasoning on top; garlic butter instead of egg wash; maple-Dijon dip in the center.
How to Serve Mini sausage Christmas Wreath
Serve the wreath warm on a board with a small bowl of honey mustard, cranberry-mustard, or spicy ketchup in the center. Add a few extra rosemary sprigs for that evergreen vibe. Pair with sparkling cider, light beer, or bubbly; kids will call dibs on hot cocoa.
Make-Ahead and Storage
- Assemble ahead: Wrap the sausages, build the ring, and cover tightly. Refrigerate up to 24 hours; brush with egg wash right before baking.
- Freeze unbaked: Freeze the assembled wreath on a sheet until firm, then wrap well and freeze up to 2 months. Bake from frozen at 350°F; add 6 to 10 minutes.
- Store leftovers: Refrigerate in a covered container for up to 3 days.
- Reheat: Bake at 350°F for 8 to 10 minutes, or air-fry at 325°F for 4 to 6 minutes. Skip the microwave if you want crisp dough.
Nutrition Information
Calories: about 280 per serving (4 pieces).
Protein skews moderate from the sausages; carbs come mainly from the crescent dough; fat lands in the mid range from sausage, dough, and any cheese. Use turkey or chicken minis for lighter fat, and choose mustard-based dips to keep sugars low.
Ingredients
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Roll out the thawed puff pastry and cut it into strips about 1 inch wide.
- Wrap each mini sausage in a strip of puff pastry and seal the edges.
- Arrange the wrapped sausages in a wreath shape on the prepared baking tray, leaving a space in the middle.
- Brush the pastry with the beaten egg and sprinkle sesame seeds on top if desired.
- Bake for 20-25 minutes or until the pastry is golden brown and puffed.
- Let the wreath cool slightly, then garnish with chopped parsley.
- Serve warm with cranberry sauce or ketchup for dipping.