Saturday, December 22, 2012

Cocktail Wienie Wreath

No matter what kind of party I'm having Pigs in a Blanket are always on the table - they are universally loved! (well, unless you are a vegetarian, but you get my point!)  That is why I loved this idea for a Cocktail Wienie Wreath!  Besides the tube of Pillsbury crescent rolls and a package of mini-hot dogs, you only need a red pepper and some garnish, like parsley, to make things look festive.

To assemble, cut a piece of parchment paper out to cover your baking sheet.  Wrap each mini-dog in the dough and then arrange on the parchment paper. You can free hand it; or use a bowl or plate to trace a circle on the parchment paper like I did below as a guide.  Just flip over the paper so the pencil marks don't touch the food - you'll still be able to see the circle through the paper.  The dough wrapped dogs should be touching, but not totally squished together.

Make an egg wash and lightly brush it over the tops and sprinkle with poppy and sesame seeds.  You can totally skip this step if you want to!  Once you are done preparing your wreath, put it in the oven at 350 degrees for about 12 minutes or until they are golden brown.  Carefully slide the cooked wreath onto a serving platter.
Arranging the wienie's on the
parchment paper

For the garnish, I cut off the side of a red bell pepper and used a paring knife to cut it into a bow, stuffed a few parsley leaves around the side and served this up with condiments.

You will mostly likely have leftover mini-dogs and dough, depending on how big your wreath is, so make another one!  They go fast!



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