# What You'll Need:
→ Pastry and Sausage
01 - 8 oz refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages
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 black pepper to taste
# Directions:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper for even browning and easy cleanup.
02 - Unroll crescent roll dough and separate into triangles. Cut each triangle into 3 smaller strips to create 24 total strips, one for each sausage.
03 - Wrap each cocktail sausage with a pastry strip by rolling from one end until fully covered. Place seam-side down on the prepared baking sheet with even spacing.
04 - Brush the tops of each wrapped sausage with beaten egg. Sprinkle sesame or poppy seeds over the egg wash if desired for added texture and flavor.
05 - Bake for 13 to 15 minutes until the pastry is golden brown and puffed throughout.
06 - While sausages bake, whisk together Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl. Season with salt and pepper until smooth and well combined.
07 - Transfer warm mini pigs in a blanket to a serving platter and serve immediately alongside the dipping sauce.
