Mini Sausage Wreath

Serves: to serve 8 - 10

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 mins

FOR THE WREATH

24 or 32 - mini sausages (or mini dogs)

8 oz - refrigerated crescent rolls (Pillsbury or similar)

3 oz - butter

- diced rosemary

FOR THE SAUCE

8 tablespoons - BBQ Sauce

8 tablespoons - Whole Berry Cranberry Sauce

FOR THE DECORATION

1 - red bell pepper (sweet pepper)

Drain any liquid off of the mini dogs (if that's what you are using). Unroll the crescent dough and separate at the perforations to create 4 large rectangles.
If you are making 24 "dogs", separate the dough into 8 triangles then cut each triangle lengthwise into 3 narrow triangles to make a total of 24 triangles.
If you are making 32 "dogs", press together the diagonal perforation in each of the 4 large rectangles. 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 mini sausage (If you have the triangle shapes, start at the base of the triangle). Lay out the dough-wrapped sausages with their sides touching on a greased baking sheet in a circle forming a wreath shape.
Melt the butter and brush the top of the crescent-wrapped sausages. Sprinkle the chopped rosemary on top then bake in a preheated moderately hot oven (Mk 4 - 375ºF - 190ºC) for 12-15 minutes or until golden brown.
Meanwhile, cut the red bell pepper into a bow shape to decorate. Combine the BBQ sauce and cranberry sauce in a small saucepan over a low heat, stirring until heated through.
Transfer the cooked wreath from the baking tray onto a large plate. If you have used a flat baking tray, you'll be able to slide it onto the plate. If not, use fish slices and try to keep it in one piece, but don't worry if not, you can just rest the two halves together. Serve hot or warm with the warm sauce for dipping.