Mini hot dogs wrapped in dough, arranged in a festive wreath, and baked to perfection. Served with Dr Pepper honey mustard dipping sauce
Servings: 24mini pigs in a blanket
For the pigs in a blanket:
18 ounce-tubecrescent rolls
24mini hot dogs
For the dipping sauce:
1tablespoonwhite wine vinegar
Start by reducing the Dr Pepper for the honey mustard. Place 1 cup Dr Pepper in a small sauce pan and bring to a boil. Boil until it's reduced to 1/3 cup, which will take about 10-15 minutes. While you wait, you can prepare the wreath.
Preheat oven to 375 degrees. Remove crescent rolls from tube and separated from perforated lines so you have 8 triangles. Cut each triangle into three pieces. Stretch out one piece of dough a little and begin to roll hot dog into it, starting at the wider end. Repeat with rest of dogs.
Place a piece of parchment paper on a baking sheet. Arrange wrapped pigs into a wreath shape on prepared baking sheet. Whisk large egg and teaspoon of water together in a small bowl. Brush mixture onto wreath, covering all of the dough. Sprinkle on some salt and poppy seeds. Bake in preheated oven for 15 minutes, or until tops are golden brown.
Dr Pepper should be reduced by now. Remove from pan and place in a small cup to cool. I place mine in the fridge to help it cool down faster. Once cool, add two tablespoons of the reduction to the rest of the dipping sauce ingredients. Whisk together to combine.
Place dipping sauce in a ramekin and place in the center of the wreath. Garnish wreath with rosemary leaves, if desired.