Pigs in a Blanket crescent rolls

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Whisk 1 large egg and 1 teaspoon water in a small bowl until combined. Pat 1 (12- to 14-ounce) package cocktail-sized smoked sausages or little smokies dry with paper towels.

Unroll 1 (8-ounce) can refrigerated crescent roll dough on a work surface. Separate the dough along the perforated seams into 8 triangles. Use a pizza cutter or sharp knife to cut each triangle lengthwise into 3 narrow triangles, 24 total.

Place 1 sausage at the wide end of a dough triangle. Roll towards the pointed end, wrapping the dough around the sausage and allowing the dough to overlap. Place on the baking sheet seam-side down. Repeat with the remaining sausages, spacing them evenly apart on the baking sheet.

Brush the tops and sides of the dough with a thin layer of the egg wash. Sprinkle with flaky salt or everything bagel seasoning if desired.

Bake until the dough is puffed and golden brown, 13 to 15 minutes. Serve warm with mustard, ketchup, or your favorite dipping sauce.