This charming plate of piggies looks like a holiday wreath when I drape fresh rosemary in the center. It’s a cute display for merry get-togethers. —Julie Peterson, Crofton, Maryland,
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 42 miniature smoked sausages
- Fresh rosemary sprigs
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 350°. Unroll crescent dough and separate each tube into 8 triangles; cut 14 of the 16 triangles lengthwise into 3 triangles each. Place 1 sausage on the wide end of each smaller triangle; roll up tightly.
Arrange 24 appetizers, point side down, in a 10-in. circle on a parchment-lined baking sheet. Place remaining appetizers in the center of the ring to form a 7-in. circle. Bake 16-18 minutes or until golden brown.
Shape remaining 2 dough triangles into a bow; place on another parchment-lined baking sheet. Bake 10-12 minutes or until golden brown.
Cool ring 5 minutes before carefully removing to a serving platter, placing bow on bottom. Garnish with rosemary sprigs.
1 appetizer: 72 calories, 5g fat (2g saturated fat), 6mg cholesterol, 181mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.