Serves 15-20
Ingredients:
Wreath:
- 30 Hillshire Farm® Lit’l Smokies®
- 1 (8-ounce) can refrigerated crescent roll dough
- 1-2 tablespoons Dijon or yellow mustard
- 1 egg, beaten
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup cranberry sauce, homemade or store bought
- 1/4 cup barbecue sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
Heat oven to 375 degrees F. Line large cookie sheet (preferably without sides) with parchment paper.
Unroll dough on work surface, sprinkling surface with flour if necessary. Press into 13x8-inch rectangle--try to be accurate, even if it means breaking out the ruler!
With a pizza cutter or sharp knife, cut dough into 15 equal squares (about 2-1/2 inches each). Cut each square diagonally in half to make 30 triangles.
Squirt a very small amount of mustard onto each triangle.
Place one Lit’l Smokies® on the short side of dough triangle, and roll it up. Do this for all remaining Lit’l Smokies®.
Place the wrapped sausages in a circle with sides touching on the prepared cookie sheet with every other wrapped sausage extending out slightly.
Leave about 6 inches for opening in center of wreath.
Brush the tops of the dough with beaten egg and sprinkle with rosemary.
Bake 12 to 15 minutes or until golden brown.
To make the sauce, combine cranberry sauce, barbecue sauce, onion powder, and pepper in a small saucepan; heat over low heat stirring until smooth and hot. Serve in a bowl placed in the center of the wreath.
Alternative option:
Line TWO cookie sheets and make two smaller wreaths. Simply arrange 15 pieces into two small circles instead of one large one and proceed as directed. These smaller wreaths will have a much smaller opening, but who says you have to put anything in the middle? That delicious sauce is just fine in a bowl to the side. read more words!
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