Mini sausages wrapped in golden, buttery crescent dough, baked together in a circular pattern for an easy pull-apart treat!

Units Scale

1 can (8 oz) refrigerated crescent roll dough

24 mini smoked sausages (cocktail wieners)

2 tbsp butter, melted

1/2 tsp garlic powder

1/2 tsp dried parsley

1/4 cup shredded Parmesan cheese (optional)

1 egg, beaten (for egg wash)

1 tbsp sesame seeds or poppy seeds (optional

Cook Mode Prevent your screen from going dark

Preheat Oven – Set oven to 375°F (190°C). Line a baking sheet or grease a round baking dish.

Prepare the Dough – Unroll the crescent dough and cut each triangle into three smaller strips.

Wrap the Sausages – Wrap each mini sausage with a strip of dough, tucking the edges under.

Assemble in a Circle – Arrange the wrapped sausages in a ring shape, slightly touching each other.

Brush & Season – Brush with the beaten egg, then drizzle with melted butter. Sprinkle with garlic powder, parsley, Parmesan, and seeds (if using).

Bake – Bake for 18-22 minutes until golden brown and puffed.

Serve & Enjoy – Serve warm with mustard, ketchup, or cheese dip!

Make it cheesy: Place a small cube of cheese inside each sausage before wrapping.
Dipping ideas: Honey mustard, ranch, BBQ sauce, or spicy sriracha mayo.

Use puff pastry: For an extra flaky texture, swap crescent dough for puff pastry.