Pigs in a Blanket is a classic party appetizer loved by kids, but this version is geared towards adult taste buds with Lit'l Smokies Sausages, everything bagel seasoning and a spicy siracha mayo dipping sauce.
Open the can of refrigerated crescent rolls and lay them out of a flat surface. Using a pizza cutter, slice each tringle the long way down the center to create two, thinner triangles. This will give you 16 dough triangles.
Take a lit'l smokie sausage and place it at the skinny end of the triangle, and roll it up into the dough. Do this with all 16 of the dough triangles.
I like to line a baking sheet with parchment paper. This is an optional step, but it will help prevent the bottoms of the crescent rolls form scorching, and it makes clean up easier!
Crack the egg in small bowl and stir to combine the yolk and the white. Using a pastry brush or a spoon, brush a little egg wash onto the top of each sausage roll. This will help the seasoning stick to the dough.
Shake the desired amount of Everything Bagel Seasoning onto the top of each egg washed roll. I typically measure approx 1/2T of the seasoning into a small bowl and use my fingers to evenly sprinkle it onto the 16 rolls.
Bake at 375 degrees for 12-13 minutes. Keep a close eye on them as the bottoms of the rolls can burn easily.
While they bake, make the dipping sauce. In a small bowl, combine 1/2c of mayonnaise and 3-6 t of Siracha sauce depending on how spicy you like it (I typically do 4t). Stir until completely combined.
Serve pigs in a blanket on a large plate with dipping sauce.
Notes
Leftovers will keep in the fridge in an airtight container for up to 4 days.If you'd like to give your guests some more dipping sauce options, try these: