# What You'll Need:
→ Pastry and Sausages
01 - 1 (8 oz) can refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages (mini hot dogs)
03 - 1 large egg, beaten for egg wash
04 - 1 tablespoon sesame seeds or poppy seeds, optional
→ Dipping Sauce
05 - 3 tablespoons Dijon mustard
06 - 2 tablespoons honey
07 - 1 tablespoon mayonnaise
08 - 1 teaspoon fresh lemon juice
09 - Salt and pepper to taste
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper for even browning and easy cleanup.
02 - Unroll the crescent roll dough and separate into triangles. Cut each triangle into 3 smaller strips to yield 24 individual strips total.
03 - Wrap each cocktail sausage with one pastry strip, beginning at one end and rolling until completely enclosed. Place seam-side down on the prepared baking sheet.
04 - Brush the tops of wrapped sausages with beaten egg. Sprinkle with sesame or poppy seeds if desired for added texture and visual appeal.
05 - Bake for 13 to 15 minutes until pastry achieves golden brown color and puffs up slightly.
06 - While pastries bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth and fully combined.
07 - Remove from oven and serve warm mini pigs in a blanket alongside the dipping sauce for immediate consumption.
