Best-Ever Pigs in a Blanket

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

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

   13 min

Recipe Notes

1. 7

   Storage: Refrigerate leftovers in an airtight container for up to 2 days. Rewarm in a 300ºF oven until warmed through.