To Prep: Preheat oven to 350°F or the temperature listed on the crescent dough package. Line a baking sheet with parchment paper.

Cut: Pop open the can of croissant dough and carefully unroll it. There should be 12 triangular pieces of dough. Cut along the perforated lines to make 24 smaller triangles, one for each sausage.

Wrap: Take one of the strips of dough and place a mini sausage at the wide end of the triangle. Roll the dough up around the sausage. Repeat until all of the dough and sausages are used.

Egg Wash: This step is totally optional, but an egg wash will help the outside of the crescent rolls brown up nicely during baking and allows you to add fresh herbs or seasoning as a topping. Use a pastry brush to paint the tops of each roll with beaten egg. If using poppy seeds or any other topping, sprinkle on top while the egg wash is still wet.

Bake: Place the mini piggies in a blanket on your prepared pan. Bake for 15-18 minutes, or until the outside of the rolls start to turn golden brown and the dough is cooked through.