Ingredients
- 1 tube refrigerated crescent rolls
- 24 mini hot dogs
- 1/4 c. Dijon mustard
- Egg wash
- 2 tsp. poppy seeds
- Rosemary sprigs (for decoration)
- Ketchup, for serving
Directions
- Step 1 : Preheat oven to 375° F. Line a large baking pan with parchment paper. Slice crescent rolls lengthwise into thirds. Brush all over with dijon mustard. Place a mini hot dog on the thick end of each triangle and roll up.
- Step 2 : Arrange the pigs in a blanket, side by side, in a circle on the baking sheet. They should be touching! Brush with egg wash and sprinkle with salt and poppy seeds.
- Step 3 : Bake for 15 to 20 minutes, until the crescents are golden. Let cool for at least 20 minutes.
- Step 4 : Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.