Prep: Heat oven to 375°F. Line a baking sheet with baking parchment.

Prepare sausages: Remove the sausages from their packaging and pat dry using paper towels. Set aside.

Prepare dough: Unroll the refrigerated crescent roll dough on a clean surface you can cut on. Separate the dough into triangles along the perforated seams. If you want, brush each triangle THINLY with mustard for some extra flavor. Use a pizza cutter or sharp knife to cut each triangle lengthwise into 3 thin triangles, 24 in total.

Assemble: Place a cocktail sausage at the wider end of a dough triangle and roll up towards the pointy end. You want the dough to overlap in the middle and the ends of each sausage exposed. Place on the prepared baking sheet, seam down. Repeat with the remaining sausages and dough.

Egg wash: Whisk together the water and the egg. Lightly brush the tops of the dough. You can sprinkle them with salt or your favorite topping, or leave them plain.

Bake: Bake on the middle rack until the dough is puffed up and golden brown – about 12-15 minutes.

Brush with butter: While the pigs in blanket are in the oven, melt the garlic butter or regular butter. Once they are out of the oven, immediately brush lightly with melted butter (if you used seeds to sprinkle on, just lightly dab on the butter).

Serve: Serve warm with your favorite dipping sauces.