Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. If you skip the paper, lightly grease the tray so the dough slides off easily.

Unroll the crescent dough on a clean surface. Gently pinch the perforations to seal, creating one sheet. Use a sharp knife or pizza cutter to slice into 24 equal strips—aim for about ½-inch width.

Lay a cocktail sausage at the wide end of each strip. Roll toward the point, tucking in the ends so they don’t peek out. It’s like gift-wrapping a little present—satisfying, right?

Place each roll on the sheet, seam-side down. Brush tops with beaten egg (this gives that bakery sheen). Sprinkle poppy or sesame seeds for a gourmet touch.

Slide the tray into the oven. Bake 12–15 minutes, rotating halfway, until edges are deep golden and dough looks puffed. You’ll smell that buttery aroma—cue happy dance.

Let cool for 2–3 minutes on the pan, then transfer to a platter. Serve warm with mustard or your favorite dipping sauce—honey mustard, barbecue, even sriracha mayo.