Lee Kum Kee

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Step 1

Preheat your oven to 375° Fahrenheit (190° Celsius). Line a large baking sheet with parchment paper. Grease a small, oven safe bowl and place in the center of the baking sheet.

Step 2

Unroll the crescent roll dough and separate it into 16 triangles per can (32 triangles total).Cut each triangle in half lengthwise to create smaller triangles. Spread a small amount of Lee Kum Kee

Step 3

Hoisin Sauce onto each dough triangle. Place a mini cocktail sausage at the wide end of each dough triangle. Roll the sausage up in the dough, starting from the wide end and rolling towards the pointed end.

Step 4

Arrange the wrapped sausages in a circular wreath shape around the bowl on the prepared baking sheet, with the pointed ends of the dough facing inward. Overlap them slightly to form a continuous circle. Brush the beaten egg over the top of the crescent dough to give it a golden finish when baked. Sprinkle sesame seeds on top, if using.

Step 5

Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the dough is golden brown.

Step 6

Once the wreath is done baking, let it cool slightly on the baking sheet. Transfer the wreath to a serving platter and place a bowl of

Step 7

Lee Kum Kee

Step 8

Sriracha Mayo in the center of the wreath for dipping. Garnish with fresh rosemary sprigs of parsley around the wreath for a festive touch, if desired.