This quick and easy appetizer can double as a festive centerpiece for your holiday table.

Ingredients

• Cocktail sausages

• Refrigerated crescent dough rolls

• Red bell pepper

• Diced rosemary

• 1/3 cup butter

Directions

Step1: Preheat the oven to the temperature specified on the package of refrigerated crescent dough rolls. Drain the liquid off of the mini sausages.

Step 2: Unroll the crescent dough and separate at the perforations to create 4 rectangles. Press together the remaining perforation in each rectangle. With a knife or pizza cutter, cut each rectangle lengthwise into 8 strips making a total of 32 strips.

Step 3: Wrap one strip of dough around each mini sausage. Lay out the crescent-wrapped sausages with their sides touching on an ungreased cookie sheet in a circle forming a wreath shape.

Step 4: Bake for 11-15 minutes or until golden brown. Melt 1/3 cup of butter and brush the butter on top of the crescent-wrapped sausages. Sprinkle the rosemary on top of the butter.

Step 5: Cut a red bell pepper into a bow shape for garnish. Combine the BBQ sauce and cranberry sauce in a small saucepan over low heat, stirring until heated through. Serve with wreath for dipping.