UGLY PIGS RECIPES
PIGS IN A WREATH RECIPE | TRISHA YEARWOOD | FOOD NETWORK
Provided by Trisha Yearwood
Categories appetizer
Total Time 45 minutes
Cook Time 20 minutes
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet and then place an 8-inch cake pan in the center to use as a guide for making the wreath.
- Cut each sausage in half lengthwise, then cut each half into 3 pieces. Cut the crescent rolls in half from the tip of the triangle to the center of the bottom (see Cook's Note). Roll up each sausage piece in a crescent roll piece. Arrange the rolled sausages around the cake pan flat-side down and touching one another. Remove the cake pan. Egg wash the tops of the rolled sausages to help them stick them together.
- Bake the wreath until the dough is golden brown and puffed, 20 to 25 minutes. Let the wreath cool slightly.
- Meanwhile, make the Parmesan mustard dip: Mix the sour cream, Parmesan, mustard and chives together in a small bowl until well combined. Season with salt and pepper.
- Slowly push the wreath off the parchment and onto a serving platter. Serve with the dip in the center.
PIGS IN A WREATH RECIPE | TRISHA YEARWOOD | FOOD NETWORK
Provided by Trisha Yearwood
Categories appetizer
Total Time 45 minutes
Cook Time 20 minutes
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet and then place an 8-inch cake pan in the center to use as a guide for making the wreath.
- Cut each sausage in half lengthwise, then cut each half into 3 pieces. Cut the crescent rolls in half from the tip of the triangle to the center of the bottom (see Cook's Note). Roll up each sausage piece in a crescent roll piece. Arrange the rolled sausages around the cake pan flat-side down and touching one another. Remove the cake pan. Egg wash the tops of the rolled sausages to help them stick them together.
- Bake the wreath until the dough is golden brown and puffed, 20 to 25 minutes. Let the wreath cool slightly.
- Meanwhile, make the Parmesan mustard dip: Mix the sour cream, Parmesan, mustard and chives together in a small bowl until well combined. Season with salt and pepper.
- Slowly push the wreath off the parchment and onto a serving platter. Serve with the dip in the center.
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