Lit'l Smokies® Holiday Appetizer Wreath

By Astrid

Ingredients

• Optional:
• 32 Hillshire Farm® Lit'l Smokies®
• 1/2 cup whole berry cranberry sauce
• 1/2 cup barbecue sauce
• 1 can (8 ounces) refrigerated crescent dough rolls
• Roasted bell pepper strips,
• cherry tomato halves
• and fresh rosemary for garnish

Details

Servings 16
Adapted from gomeat.com

Preparation

Step 1

Directions:

1. Preheat oven to 375°F. Open package of Lit’l Smokies and drain off any liquid.

2. Combine cranberry sauce and barbecue sauce in a small saucepan; heat over low heat stirring until smooth and hot.

3. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal. With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit’l Smokie®. Place crescent wrapped sausages with sides touching on ungreased cookie sheet or round baking stone in a circle forming a wreath shape.

4. Bake for 11-15 minutes or until golden brown. Cool slightly. Carefully remove wreath onto serving platter, if desired. Garnish wreath with bell pepper strips to form a bow and cherry tomato halves and rosemary sprigs for ornaments, if desired. Serve with cranberry-barbecue sauce mixture.

Directions:

1. Preheat oven to 375°F. Open package of Lit’l Smokies and drain off any liquid.

2. Combine cranberry sauce and barbecue sauce in a small saucepan; heat over low heat stirring until smooth and hot.

3. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal. With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit’l Smokie®. Place crescent wrapped sausages with sides touching on ungreased cookie sheet or round baking stone in a circle forming a wreath shape.

4. Bake for 11-15 minutes or until golden brown. Cool slightly. Carefully remove wreath onto serving platter, if desired. Garnish wreath with bell pepper strips to form a bow and cherry tomato halves and rosemary sprigs for ornaments, if desired. Serve with cranberry-barbecue sauce mixture.