How to Make a Tear-Apart Pigs in Blanket Wreath

* 1 package refrigerated Pillsbury™ Grands!™ Flaky Layers™ refrigerated Crescent Dough Sheet (8 count)

* 1 package fully cooked smoked sausage links (5 ounces)

* 1/4 cup water

* 1/2 cup shredded cheese (cheddar, monterey jack, or mozzarella)

* 1/4 cup butter, melted

* Seasoning of choice (garlic salt, minced garlic, dried thyme, etc.)

Instructions

1. Preheat oven to 375° F.

2. Roll out the dough sheet to a large (approx. 15-inch) circle on a parchment-lined baking sheet.

3. Arrange the sausage links in a circle around the edge of the dough, about 1 inch from the edge.

4. Fold the edge of the dough up over the sausage links and pinch to seal.

5. Pour the water into a small bowl. Brush the top of the dough with water, then sprinkle with the shredded cheese.

6. Cut the dough into 12-16 even wedges, with cuts almost all the way through to the bottom of the dough. Do not cut all the way through. If you prefer, separate all the individual pieces.

7. Gently twist, separate and wrap each piece around a sausage link. Seal at the bottom of each roll.

8. Place the baking sheet in the preheated oven and bake for 15-18 minutes, until the dough is golden brown and the sausages are heated through.

9. In a small bowl, mix the melted butter and seasonings. Brush the pigs in a blanket with the butter sauce right out of the oven.

Serve them warm and enjoy!