Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: If using crescent roll dough with perforations, carefully unroll the dough and separate it into 4 large rectangles. If using seamless dough, unroll it and gently press any seams together. Cut each rectangle lengthwise into 6 smaller strips, yielding a total of 24 strips.
Step 3: Take one mini hot dog and place it on the wider end of a crescent roll strip. Roll the hot dog tightly in the dough towards the narrower end, ensuring the dough fully encloses the hot dog. Repeat with the remaining hot dogs and dough strips. Arrange them seam-side down on the prepared baking sheet.
Step 4: In a small bowl, whisk together the egg and water to create an egg wash (if using). Lightly brush the tops of the crescent-wrapped hot dogs with the egg wash. This will help them turn golden brown and shiny. If desired, sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.
Step 5: Bake for 12-15 minutes, or until the crescent rolls are puffed, golden brown, and cooked through. Baking times can vary slightly, so keep an eye on them.
Step 6: Carefully remove the pigs in a blanket from the oven and let them cool on the baking sheet for a few minutes before serving. They are best served warm. Leftovers can be stored in an airtight container for up to 2-3 days. For best freshness and crispiness, consider using Basics Glass Food Storage containers.