Pigs in a Blanket Christmas Tree

Name: Pigs in a Blanket Christmas Tree
Prep time: 20 min
Total time: 50 min
Yield: 32
Ingredients: 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 32 cocktail-size smoked link sausages or hot dogs (from 14-oz package); 1 tablespoon salted butter, melted; 1/4 teaspoon garlic powder; Ketchup, mustard, ranch dressing, chopped fresh parsley leaves, if desired

Prep time:20 min
Total time:50 min
Ingredients:5
Servings:32
Calories per serving:90

By Edited by MandyUpdated 10/24/2025

Pigs in a Blanket Christmas Tree

Prep time:20 min
Total time:50 min
Ingredients:5
Servings:32
Calories per serving:90

Looking for a simple, festive appetizer that brings the family together? This pull-apart Christmas tree is easy to make and full of holiday cheer. Made with savory smoked sausages wrapped in flaky Pillsbury™ crescent rolls, these pigs in a blanket are perfect for sharing at parties, potlucks, or cozy nights in. This fun, bite-sized treat adds warmth and joy to every holiday gathering. It’s a delicious way to keep traditions alive and create new memories around the table—because sometimes, all it takes is a little love (and a great appetizer) to make the season bright.

Recipe Ingredients

Here’s what you’ll need to make this Pigs in a Blanket Christmas Tree.

Crescent rolls: Refrigerated crescent dough keeps this recipe quick, easy, and fuss-free—ideal for busy holiday prep. You’ll need 2 cans to make the full tree.

Cocktail-size smoked sausages: Also known as little smokies, these bite-sized sausages are perfect for wrapping. Hot dogs cut into cocktail sausage-size pieces work as a quick substitute.

Garlic powder: Adds savory depth and balances the richness of the dough and sausage. For a fun twist, try Italian seasoning or everything bagel seasoning.

Salted butter (melted): Brushing the tree before baking helps create a warm, golden-brown finish.

How to Make Pigs in a Blanket Christmas Tree

Here’s how to make this easy pull-apart Pigs in a Blanket Christmas Tree. Check the full recipe below for measurements and instructions.

1. Cut Crescent Dough

Unroll both cans of crescent dough and separate into triangles. Cut each triangle in half lengthwise—from tip to short end—to make two smaller triangles. A pizza cutter works well for this and helps prevent the dough from tearing.

2. Fill and Roll Dough Pieces

Place a mini cocktail sausage on the short side of each triangle, and roll up tightly toward the point. Use a large cookie sheet so there is plenty of room to arrange the rolled pieces in the shape of a Christmas tree.

3. Bake the Tree

Bake until golden brown. Let the bread cool slightly before transferring to a platter—this helps the tree hold its shape when moving it.

How to Store and Reheat Pigs in a Blanket Christmas Tree

Here are the best ways we’ve found to store and reheat Pigs in a Blanket Christmas Tree bread.

Refrigerator

Store any leftover bread in a covered container in the refrigerator for up to 5 days.

Reheating

Microwave: Place an individual serving on a microwavable plate and cover loosely. Microwave on medium-high (70%) for 30 seconds to 1 minute or until warmed through.
Oven: Place the Christmas tree bread on a parchment-lined cookie sheet, and reheat in a 300°F oven for 5 to 10 minutes.

We don’t recommend freezing baked or unbaked Pigs in a Blanket Christmas Tree bread. Once thawed, the crescent dough can lose its light, flaky texture and turn soggy or chewy.

Making Pigs in a Blanket Christmas Tree Ahead of Time

You can assemble this festive pull-apart tree up to 2 hours ahead. Place shaped dough on a parchment paper-lined cookie sheet, loosely cover with plastic wrap, and refrigerate until ready to bake. When it’s time, continue with Step 5: Brush with melted butter mixed with garlic powder, then bake as directed.

For best results, bake within 2 hours—chilling too long can affect the dough's rise and texture. Serve warm for the best flavor and soft, pull-apart texture.