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Mary Giuliani - Chef Italian Pigs in A Blanket Wreath

Mary Giuliani - Chef Italian Pigs in A Blanket Wreath

Mary Giuliani, author of “Tiny Hot Dogs,” is putting an Italian spin on everyone’s favorite party food.
ITALIAN PIGS IN A BLANKET WREATH INGREDIENTS
  • 1 pork pinwheel sausage (or any desired type of sausage)
  • 2 packages of crescent dough
  • 2 eggs
  • 1 cup EVOO (extra virgin olive oil)
  • 1 cup pecorino romano
  • 1/2 cup garlic powder
  • 1/2 cup oregano
  • Salt & pepper
SICILIAN MISTLETOE PUNCH INGREDIENTS:
  • 1-gallon pomegranate juice
  • 1 2-liter pomegranate seltzer 
  • 2 cups fresh lime juice lime juice 
  • 1/ cup agave syrup
  • 1 bunch basil leaves
  • 1 bunch rosemary springs 
  • 1 cup cranberries
  • 1-gallon cranberry juice
  • 1 cup pomegranate seeds

DIRECTIONS ITALIAN PIGS IN A BLANKET WREATH:
 

1. Par cook the sausage pinwheel in the oven 15 minutes at 400.


2. Remove and cool.


3. Mix pecorino Romano, garlic, oregano, salt & pepper in bowl


4. Cut sausage and roll in crescent dough.


5. Place on greased baking sheet.


6. Brush with egg wash and dust with parmesan/garlic mixture 


7. Cook for 15-20 minutes at 350.


8. Serve in wreath formation with pesto & alfredo sauce.


SICILIAN MISTLETOE PUNCH DIRECTIONS:


1. Fill round bundt baking pan with water and lime juice, add basil, rosemary, cranberries and pomegranate seeds, freeze overnight.


2. In punch bowl add cranberry juice, pomegranate juice & seltzer.  Add the frozen ring on top with ready to serve.  


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