Pigs in a Blanket Wreath

1. Stage

Preheat oven to 350°F. Unroll the crescent dough and separate each tube into eight triangles. Cut 14 of the 16 triangles lengthwise into three triangles each. Set the other two triangles aside.

2. Stage

Place one sausage on the wide end of each smaller triangle, and roll the dough up tightly.

3. Stage

Arrange 24 sausage rolls (point side down) in a 10-inch circle on a parchment-lined baking sheet. Place the remaining sausage rolls in the center of the ring to form a 7-inch circle. Editor's Tip: You don't want to cram the rolls together, but make sure they're touching. The rolls need to bake together so the wreath stays connected when it's transferred to the serving platter.

4. Stage

Bake for 16 to 18 minutes or until golden brown.

5. Stage

Shape the remaining two dough triangles into a bow. Place the bow on another parchment-lined baking sheet. Bake for 10 to 12 minutes or until golden brown. Editor's Tip: Cut off roughly two-thirds of the dough triangle to form the bow's tail. Then, trim the top portion of the dough to form the bow's wings. Finally, to create the knot, wrap one of the trimmed pieces where two wings meet.

6. Stage

Cool the sausage ring for five minutes before carefully removing it to a serving platter. Place the bow on the bottom of the wreath, and garnish with rosemary sprigs. Editor's Tip: Don't sweat if you don't have fresh rosemary. This garnish is just for show, so don't feel the need to substitute dried rosemary.