Lil' Smokies (Pigs In A Blanket Wreath)

Lil' Smokies (Pigs In A Blanket Wreath)

Try this delightful appetizer of pigs in a blanket wreath from our friend Lauren Nagel of Bon Appeteach. This festive creation features tender American Wagyu beef Lil’ Smokies wrapped in flaky puff pastry, artfully arranged in a wreath shape. Served with a luscious cheese sauce for dipping, it’s the perfect combination of savory, buttery, and cheesy flavors that will have your guests coming back for seconds.


  • 1 Box Puff Pastry Dough (you can substitute with 2 cans of crescent dough as well) 
  • 24 American Wagyu beef Lil’ Smokies
  • 1 egg, for egg wash
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon garlic powder
  • Nonstick cooking spray


  1. Preheat Your Oven:Start by preheating your oven to 375 degrees F (190 degrees C) to ensure it’s nice and hot for baking this delightful wreath.
  1. Prep Your Dough: On a clean work surface, unroll the defrosted pastry dough. Cut the dough into 12 rectangles to make the rolled sausages. 
  1. Wrap the Little Smokies: Take each Little Smokie and wrap it in a piece of dough, rolling it up snugly like a blanket. This is where the “Pigs In A Blanket” magic happens!
  1. Create the Wreath: Arrange the pastry-wrapped sausages in a circular shape on a parchment-lined baking sheet, forming the shape of a wreath. Leave a small gap in the center.
  1. Egg Wash and Seasoning: In a small bowl, whisk the egg to make an egg wash. Brush the egg wash over the dough, giving it that beautiful golden brown finish. Sprinkle the seasoning over the egg-washed dough before baking.
  1. Bake to Perfection: Pop your wreath into the preheated oven and bake for about 20-25 minutes or until the dough is golden brown and the Little Smokies are heated through.
  1. Serve and Enjoy: Once your Pigs In A Blanket Wreath is golden brown and irresistible, transfer it to a serving platter. Don’t forget your favorite dipping sauces like honey mustard, cranberry mustard, or even classic ketchup! 

Leave a comment

Please note, comments must be approved before they are published