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1 tin Danone croissant dough
1 tin mini hot dogs
60 grams Dijon mustard
1 organic free-range egg
1 tablespoon milk
2 teaspoons poppy seeds
rosemary sprigs (for garnish)
tomato ketchup, for serving
Today's recipe is for a showstopper that's easy to make and everyone (except for vegetarians) will love. For vegetarians, you can fill the blankets with two types of cheese. :)) But today we're filling them with mini sausages, mustard or tomato ketchup and we're turning them into a wreath. It is the Christmas season, after all!
How to make these "piglets in a blanket" wreath
Cut the croissant dough 2 at a time.
Cut them lengthwise in thirds.
Spread mustard all over the dough.
Place the piglets on their blankets.
Preheat the oven to 190°C and line the baking tray with baking paper
And roll the piglets neatly in their blankets.
Replace the mustard with ketchup on half the pigs.
Put the blankets in a circle against each other.
Beat the egg.
Beat in the milk.
Brush the wreath with egg wash.
Sprinkle with sea salt and poppy seeds.
Bake the wreath for 15-20 mins until golden.
Allow the wreath to cool on the tray.
Wash and dry the rosemary.
Place the pigs in a Blanket wreath on a serving plate.
Place the rosemary around the wreath, the ketchup in the center.
Happy Holidays!