Ingredients:

  • 12 oz cocktail wieners
  • 16 oz crescent roll dough
  • 2 tbsp Dijon mustard
  • 3 tbsp unsalted butter, melted
  • 2 tbsp everything bagel seasoning
  • 1 large egg
  • 0.5 tsp garlic powder
  • 0.5 cup honey mustard or spicy brown mustard

Instructions:

  1. Preheat your oven to 375°F and line a large baking sheet with parchment paper. Take a small oven safe bowl and place it in the center of the sheet to act as a guide for your wreath.
  2. Unroll your 16 oz crescent roll dough and separate the triangles. Slice each triangle lengthwise into three smaller, thinner strips. Note: Keeping the strips thin ensures the dough cooks through at the same rate as the sausage.
  3. Lightly brush each dough strip with a tiny bit of Dijon mustard. Place a 12 oz cocktail wiener at the wide end of the strip and roll it up toward the point.
  4. Arrange the wrapped sausages around the center bowl, slightly overlapping them so they touch. This contact is what allows them to bake together into a single unit.
  5. In a small bowl, whisk the 1 large egg with a teaspoon of water. Brush this over the top of every roll until they are glistening and fully coated.
  6. Sprinkle the 2 tbsp everything bagel seasoning generously over the egg washed dough. Don't be shy; a lot of it will fall off, so we want a heavy coating.
  7. Slide the tray into the oven and bake for 22 to 25 minutes until the pastry is deep golden and the sausages sizzle.
  8. Whisk the 3 tbsp melted butter with 0.5 tsp garlic powder. As soon as the wreath comes out, brush this garlic butter over the hot pastry for an incredible aroma.
  9. Carefully remove the center bowl (it will be hot!). Replace it with a fresh bowl filled with 0.5 cup honey mustard or spicy brown mustard for serving.