Preheat oven to 350° F.

Unroll crescent dough into a long rectangle. Cut the dough into thirds lengthwise and then cut each portion into thin strips of equal width. I recommend a pizza cutter for this, but a knife will work too. The packages of mini sausages that I use usually has a quantity of 30-32, so I cut either 10 or 11 dough strips, which equals 30 or 33 strips.

Wrap one piece of dough around each mini sausage and pinch the seam to secure the dough. Place wrapped sausage on a parchment-lined rimmed baking sheet and repeat with the remaining sausages.

When the sausages are all wrapped, brush each one with some egg wash and top with a sprinkle of everything bagel seasoning.

Bake for 15-17 minutes, or until the pigs-in-a-blanket are golden brown to your liking.

Serve hot or warm. For a simple honey mustard dip, stir together the country Dijon mustard and honey. Ketchup or BBQ sauce are also great.