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It’s time to ring in the holidays with this sausage-stuffed wreath appetizer. This appetizer is perfect for the holiday season and is both visually appealing and filled with delicious ingredients.

Wrap tasty Hempler’s sausage, creamy cheeses, and red peppers inside crescent roll pastry dough and garnish with fresh rosemary for a beautiful and edible centerpiece this holiday season.


1 pound Hempler’s Italian Sausage
1 8-ounce package cream cheese, softened
¼ cup fresh basil leaves, finely chopped
2 cans (8 oz) refrigerated Crescent Rolls (8 Count)
1 ½ cup Italian cheese blend
½ cup finely sliced roasted red peppers, patted dry of liquid

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  1. Heat oven to 375°F. Line a baking sheet with parchment paper. 
  2. In a medium skillet over medium heat, cook the Hempler’s Italian Sausage until brown, breaking it up as it cooks. Set aside to cool. 
  3. In a medium size bowl combine cream cheese and basil.
  4. Unroll both cans of dough; separate into 16 triangles. On the baking sheet, arrange the triangles overlapping with the flat sides inward and the pointed sides outward to form a ring with a 5-inch circle in the center (it will resemble a sunburst).
  5. Spread the cream cheese around the center ring of the dough. Top with 1 cup of shredded cheese, the browned sausage and finally the chopped peppers. Finish with the final ½ cup of shredded cheese.
  6. Bring each dough triangle up over filling, tucking dough under the bottom layer of dough to secure it. Repeat around the ring until the entire filling is enclosed.
  7. Bake 18 to 20 minutes or until the dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.