Preheat the oven to 375 degrees Fahrenheit.

Line a large sheet pan (half pan) or two smaller sheet pans (quarter pan) with parchment paper.

Open the package of cocktail sausages. Separate them and place them on a plate lined with a paper towel or clean kitchen towel. Pat the top dry.

Open the package of crescent rolls. The dough has a large seam in the middle. Separate the two halves.

Work with one piece at a time. Refrigerate the second piece until ready to use.

Use a pizza cutter or the tip of a sharp knife to cut the dough into 16 pieces. Start by cutting the piece in half. Then cut each half in half, lengthwise. That will leave you with four long strips.

Now go the other way. Cut the strips in half. Finally, cut the remaining strips in half. That should leave you with 16 pieces of dough that are about the same size.

Work with one dough square at a time. Place a sausage on the dough, straight or at an angle. I like to do both. Roll the sausage or bring up the ends. Press gently with your fingers to seal. Place it seam side down on the parchment lined baking sheet. Repeat with the remaining pieces.

Make an egg wash. Break the egg into a small bowl and add 1 tablespoon of water. Beat until combined.

Use a pastry brush to lightly coat each wrapped sausage with the egg wash. Top them with a pinch of everything bagel seasoning.

Arrange them on a platter and serve with a dipping sauce if desired. We used Dijon mustard. Yellow or stone ground mustard, ketchup, and honey mustard are all good options.