Pigs In A Blanket

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone baking mat.

Unroll the crescent roll dough and separate it into the pre-cut triangles. Use a knife or pizza cutter to cut each triangle lengthwise into three smaller, thinner triangles.

Thoroughly pat the cocktail sausages dry with a paper towel; this ensures the dough adheres properly and doesn't become soggy.

Place one sausage at the wide end of a dough triangle and roll it up tightly toward the point. Place the wrapped sausage on the prepared baking sheet, ensuring the seam-side is facing down.

Repeat the process until all sausages are wrapped, spacing them about one inch apart on the tray.

In a small bowl, whisk the egg and water together to create an egg wash. Lightly brush the top of each dough-wrapped sausage with the wash.

Generously sprinkle everything bagel seasoning over the top of each piece while the egg wash is still wet.

Bake for 12 to 15 minutes, or until the pastry is puffed and a deep golden brown.

Let cool for 5 minutes before serving warm with a side of Dijon mustard or honey mustard for dipping.